Ginger Salmon with Citrus, Coriander, and Maple Glaze, Roasted Fingerling Potatoes, and Sautéed Fiddleheads

Leanne English

University of New Brunswick Fredericton, New Brunswick

This dish was a finalist in the Sodexo Recipes for a Better Tomorrow contest, held at the James Beard House in May 2011.


  • Glaze:

  • Juice of 1 lemon
  • Juice of 1 lime
  • Juice of 1 orange
  • 1 cup Acadian Maple Syrup
  • Fingerling Potatoes

  • 1 pound fingerling potatoes, washed and patted dry
  • 2 tablespoons olive oil
  • 1 teaspoon finely chopped rosemary
  • 1 teaspoon finely chopped thyme
  • 1/2 teaspoon salt
  • Fiddleheads:

  • 1 pound fiddleheads, washed and trimmed
  • 1 tablespoon salt
  • 2 teaspoons grape-seed oil
  • 1 teaspoon minced garlic
  • 1/2 teaspoon black peppercorns
  • Salmon

  • 4 tablespoons olive oil
  • Juice of 1 lemon
  • 1 teaspoon minced ginger root
  • 1 teaspoon minced garlic
  • 1 pound salmon fillets
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed black peppercorns
  • 1 tablespoon chopped coriander
  • 1 teaspoon crushed black peppercorns


To make the glaze, combine the lemon juice, lime juice, orange juice, and maple syrup in a medium saucepan over medium heat. Bring to a simmer and reduce by half, or until the mixture has a syrupy consistency, about 8 to 10 minutes. Remove from heat, let cool, and refrigerate until needed.

To make the fingerling potatoes, preheat the oven to 425ºF. Combine the potatoes, olive oil, rosemary, thyme, and salt in a large mixing bowl and toss to evenly coat the potatoes with the seasonings. Transfer to a lined baking sheet. Roast in the oven until fork tender, about 25 to 30 minutes, rotating the pan after the first 12 minutes to ensure even browning. Remove from the oven and tent with foil to keep warm.

To make the fiddleheads, bring 2 quarts of water to boil in a large sauce pot. Add the fiddleheads and salt. Cook for 1 minute, then transfer to an ice bath. Heat the oil in a large sauté pan over medium-high heat. Add the garlic and cook until fragrant and just starting to color, about a minute. Add the fiddleheads and crushed peppercorns. Continue cooking until the fiddleheads begin to brown, about 5 minutes. Remove from heat and cover to keep warm.

Preheat the oven to 350ºF. Make a marinade by combining the olive oil, lemon juice, ginger, and garlic in a large sealable bag. Season the salmon with salt and pepper, then add it to the bag and let stand for 5 minutes. Transfer the salmon to a lined baking sheet and bake for 8 to 10 minutes, or until its internal temperature reaches 145ºF.

While the salmon is cooking, slowly reheat the glaze. Stir in the coriander and peppercorns.

To serve, place a salmon fillet on a plate. Spoon some fingerling potatoes and fiddleheads next to the fish. Finish the salmon with a drizzle of the glaze.


4 servings