PORTLAND, Maine — Captain Sean Grimes is no stranger to cooking in tight spaces. He and Ben Welzenbach own and operate the Schooner Heritage out of Rockland, which does three- to six-day trips off the coast of Maine. Grimes does the cooking on those trips.
Schooner Heritage is part of the Maine Windjammer Association fleet.
Grimes came into the 207 studio to share one of his favorite recipes: seared salmon with a maple honey mustard glaze.
Servings: 4
Root Vegetable Ingredients
- 3 small/medium organic carrots, roughly cut
12 ounces fingerling potatoes, halved lengthwise - 1 cup Brussels sprouts
- ¼ cup extra virgin olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- ½ tablespoon minced garlic
Salmon Ingredients
- 4, 6–8-ounce salmon portions, skin on or off
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Fresh dill
Glaze Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon Sparky's Apiaries Maple Syrup
- 1 tablespoon Sparky's Apiaries Honey
- 1 tablespoon spicy brown mustard
- Dash of salt and pepper
- Dash garlic powder
Root Vegetables Cooking Instructions
- Preheat oven 425℉
- Wash and dry vegetables
- Toss in bowl with oil, salt, pepper, and garlic
- Spread evenly on baking sheet
- Roast for 15-20 minutes or until fork tender
- Set aside
Glaze Cooking Instructions
- Mix all ingredients and set aside
- Salmon Cooking Instructions
- Preheat oven 375℉
- Season both sides of salmon with salt and pepper
- On medium-high heat in nonstick pan add oil
- Sear salmon skin side up till golden and crispy
- Flip salmon
- Glaze salmon with one-third of the glaze and finish in oven for 4 minutes
- Remove from oven and turn oven to broil
- Top with one-third of the remaining glaze
- Put salmon under broiler (checking frequently) for 2 minutes, or until glaze bubbles
- Serve salmon on a bed of the roasted vegetables
- Drizzle salmon and vegetables with remaining glaze
- Garnish with fresh dill and enjoy!
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