Honey Maple Glazed Salmon from Epcot's LeCellier

Welcome to Day 2 of recipes from around the (Disney) World!

LeCellier Steakhouse is a hot ticket at Walt Disney World. Many many years ago, it was a cafeteria style restaurant before it transitioned into a nice(r) steakhouse. Located in the Canada pavilion at Epcot, its menu features several cuts of steak plus a few other dishes that represent Canadian cuisine. Because the restaurant is small, the menu is familiar, and the dining plan value there is great, this reservation is very difficult to get during more popular times.

There are several dishes at LeCellier that are absolute favorites among regulars and the maple glazed salmon has definitely been one of those! Of course we all know that Canada & maple syrup go hand in hand so it makes sense that maple is featured on their menu regularly.

This salmon is quick and delicious. Perfect for a family friendly weeknight meal! Be sure and use real maple syrup - not the fake stuff - because it really shines in this dish. The sauce is so good!

Feel free to pick up store bought candied pecans or easily make a batch yourself! I included the recipe I used below. Just remember to make them a day ahead of time if you want this to be a weeknight meal.

Honey Maple Glazed Salmon

4 salmon fillets, with skin on one side

1/4 cup vegetable or canola oil

salt and pepper to taste

For the glaze:

1 cup pure maple syrup

1 tablespoon orange blossom honey

2 tablespoons light brown sugar

For the garnish:

2 cups baby greens

2 tablespoons extra virgin olive oil

1/2 cup candied pecans, coarsely chopped (see below)

salt and pepper to taste

Preheat the broiler.

Rub the salmon with half the oil. Season both sides with salt and pepper. 

In a large frying pan large enough for all 4 salmon fillets, heat remaining oil under the broiler. Once it begins to smoke, carefully add the salmon to the pan, skin side down. Broil until the salmon is golden brown on top, about 8 minutes. 

While the salmon cooks, combine the maple syrup, honey, and brown sugar in a small saucepan and cook over low heat until it's heated through and the sugar has melted. Set aside and keep warm.

Gently toss the baby greens with the olive oil and a pinch of salt and pepper. Divide the greens among four plates. When the salmon is done, place a piece on each plate, drizzle with the maple glaze, and sprinkle with pecans. Serve remaining glaze on the side.

Easy Candied Pecans (note: this makes a bunch!)

1/3 cup dark brown sugar

2/3 cup white granulated sugar

1 teaspoon kosher salt

1 teaspoon ground cinnamon

1 pound pecan halves (will also work with walnuts or hazelnuts)

1 egg white, room temp

1 tablespoon water

Preheat oven to 300. Mix the sugars, salt, and cinnamon, making sure there are no lumps. Set aside. Beat the egg white and water until frothy but not stiff. Add the nuts and stir to coat evenly. Sprinkle the nuts with the sugar mixture and toss onto a cookie sheet with parchment paper. Bake for 30 minutes, stirring occasionally. Remove and separate nuts as they cool. 

Source: salmon slightly adapted from Epcot Food & Wine Festival 100th Anniversary Cookbook; candied nuts slightly adapted from Smitten Kitchen

Check back Friday for another WDW Recipe!

Also from Epcot's LeCellier Steakhouse: