MAPLE ROASTED SALMON with JUMBO SHRIMP & VEGETABLE SKEWERS and MAPLE BOURB0N SAUCE serves 4
The legendary Maple Salmon was a favorite at Horizons long before I appeared on the scene. It's very West coast and definitely one of our signature dishes. Although I may have modified it slightly over the years, it's basically still the original recipe.

Salmon

4	7oz (200g) salmon fillets	4
2 Tbsp.	clarified butter	30 ml
1 cup	maple syrup	240 ml
1 cup	fresh squeezed orange juice	240 ml
2 Tbsp.	lemon juice	30 ml
1 Tbsp.	ground black pepper	15 ml
2 Tbsp.	liquid honey	30 ml
1 recipe	maple bourbon sauce	1 recipe
1 recipe	jumbo shrimp & vegetable skewers	1 recipe

1. Combine the maple syrup, orange juice, lemon juice, black pepper and honey.
2. Marinate the salmon fillets in the maple syrup mixture for at least 6 hours or even overnight. Remove salmon from marinade.
3. Heat the clarified butter in a large oven proof skillet and sear the salmon fillets for about 1 minute. Transfer to a 400 F (200 C) oven and bake for about 8 minutes or until firm to the touch.
4. Serve immediately with maple bourbon sauce and grilled jumbo shrimp & vegetable skewers.

MAPLE BOURBON SAUCE

makes 1 cup

3/4 cup	brown chicken stock (see basics)	180 ml
½ cup	dry white wine	120 ml
½ cup	heavy cream	120 ml
1/3 cup	maple syrup	80 ml
1 tsp.	Jack Daniel's	10 ml

1. In a small pot over high heat, combine chicken stock & white wine. Bring up to a boil and let cook until volume is reduced by half. Turn heat down to medium, whisk in heavy cream and let reduce again by one third.
2. Add maple syrup, bring back up to a boil , reduce heat & simmer for twenty minutes. Remove from heat, let stand five minutes and whisk in Jack Daniel's.

FOR JUMBO SHRIMP & VEGETABLE SKEWERS

makes 8 skewers

8	10 inch (25 cm) bamboo skewers	8
¼ cup	extra virgin olive oil	60 ml
32	peeled raw shrimp, size 61/70	32
2	green peppers, seeded, cored and cut into 8	2
2	red peppers, seeded, cored and cut into 8	2
1	zucchini cut into 8	1
8	cherry tomatoes	8
8	green onions (bottom 2 inches only)	8
16	field mushrooms	16
to taste	sea salt & black pepper	to taste

1. Make 8 skewers using the above ingredients, alternating colors and vegetables in an attractive pattern.
2. Brush with olive oil, season with salt and pepper and grill over a hot barbecue for about ten minutes, turning occasionally. Alternatively, you could roast them in a 400 F (200 C) oven for about the same amount of time or until vegetables are tender and shrimp are cooked.

Recipe Contributed by:
John Garrett, Executive Chef
Horizons Restaurant

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Maple Roasted Salmon