Organic Salmon, Maple Tapenade, Melted Leeks, and Fresh Pappardelle

Fish and Seafood / Recipes with Maple Syrup

Preparation Time:
Cooking Time:
2 portions
Metric Imperial



  • 3 tbsp maple syrup (preferably dark syrup for its robust flavour)
  • 1/4 cup pitted black olives
  • 1 tsp capers
  • 1/4 lemon, for juice
  • 1 anchovy fillet in oil
  • about 2 tbsp olive oil
  • Salt, pepper, and paprika


  • 2 portions organic salmon, each 150 g (1/3 lb), skinless
  • 1 tbsp vegetable oil
  • 1 tomato
  • 1 leek, white part only, thinly sliced
  • 1 tbsp butter
  • 2 tbsp white wine
  • 1/2 cup 35% cream
  • Salt and pepper
  • 1/3 lb fresh pappardelle



  1. Preheat oven to 190° C (375° F).
  2. In a saucepan, reduce the maple syrup by two-thirds.
  3. In a food processor, purée the black olives, capers, the juice of the lemon quarter, the anchovy fillet, olive oil, reduced maple syrup, and the salt, pepper, and paprika.


  1. Spread the tapenade on the backs of the salmon fillets, coating them well.
  2. Pan-fry the salmon for 2 minutes in the oil on the side without tapenade, then bake in oven for 6 minutes.
  3. Meanwhile, blanch the tomato in boiling, salted water.
  4. Skin the tomato and remove the flesh with a knife. Cut flesh into small cubes. Set aside.
  5. In a saucepan, melt the leek white in butter (without browning it). Add the white wine, reduce, and pour in the cream. Adjust the seasoning with salt and pepper. Add the tomato flesh and stir.
  6. In a pot, cook the fresh pasta for 4 minutes in boiling, salted water. Drain well.
  7. Put the pasta into the melted leeks and mix well.


  1. In each plate, arrange the fresh pasta in the centre, and place the salmon with maple tapenade on top.

The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Olivier Perret


Fish and Seafood Recipes

Recipes with Maple Syrup

More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.