With maple syrup season in full swing, we’ve asked Elm Hurst Inn & Spa’s Chef Michael Davies to share his delicious recipe for Cajun Salmon & Sweet Potato ‘Flap Jacks’ – featuring the world-famous Jakemans Maple Syrup.
Their farm is just down the road from the Elm Hurst Inn & Spa, and open all year!
Cajun Salmon & Sweet Potato “Flap Jacks”
With Jakemans Maple syrup, Lime, Bourbon butter
4 5oz salmon fillet, skin removed
4 tbsp Cajun spice
2 oz Chilled unsalted butter, cubed
4 tbsp Jakemans maple syrup
1 Juice of lime
1oz Makers Mark bourbon
1 tbsp Chopped cilantro
Sweet Potato “Flap Jacks”:
2 cups all-purpose flour
2 tbsp Cinnamon sugar
2 tsp Baking powder
1/2tsp Baking soda
1 cup mashed sweet potato
1 ¼ cup buttermilk
1/2 tsp ground cloves
1/2 tsp ground mace
To Prepare Flap Jacks:
In a large bowl mix all dry ingredients. Make a well, crack egg in centre. Mix well, add buttermilk and sweet potato. Mix batter, (add more buttermilk if too thick). Proceed to cook pancakes on griddle as you would regular pancakes.
To Prepare Salmon:
Sprinkle salmon with Cajun spice on both sides. In cast iron pan, heat a little olive oil and butter until butter turns brown, add salmon to pan and brown on both sides. Remove from pan and finish in 350 degree oven until just cooked. (Should be plump to the touch).
Prepare pancakes at the same time on a griddle while salmon is cooking. Or, pre-make your pancakes and warm them up in the oven.
To Prepare the Sauce:
In the same pan as the salmon, add butter, melt until brown, add Jakemans maple syrup, lime juice, flambé with Makers Mark bourbon, and add chopped cilantro.
Place one pancake in the centre of a plate, set salmon skin-side down on top, and arrange some of your favourite seasonal vegetables on top, finish with the sauce. Enjoy!
How do you like to use Maple Syrup in the kitchen?