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Half-smoked organic salmon served on cranberry marmalade



  • 4 filets organic salmon, 180g each
  • 1 cup (250 ml) dried cranberries
  • 4 large parsnips peeled and julienned
  • 1/2 cup (125 ml) ice apple cider
  • Salt and pepper from the mill
  • 1/2 cup (125 ml) maple syrup
  • 1 orange
  • Fresh thyme
  • Butter for cooking



  1. Rehydrate cranberries in orange juice and apple cider.
  2. Melt butter in a skillet.
  3. Add parsnips and sweat until coloring.
  4. Add maple syrup and reduce until dry.
  5. Deglaze with orange juice, cider and cranberries.
  6. Add the thyme and a little pepper from the mill.
  7. Cook until syrupy, set aside.
  8. In a skillet with a little butter, sear the salmon on the skin, lower the heat to medium and finish cooking without turning it over.
  9. Salt and pepper.
  10. Serve salmon on warm marmalade.

Note that the result of the recipe may differ slightly from the image depending on the ingredients used.