Sweet Chili Glazed Salmon with Burre Blanc and Red Onion Marmalade

Recipe Courtesy of Chef Martin Gilligan CEC, MCFE


Yield:  4 servings

4 (5oz) pieces of salmon or halibut

1/2 cup of sweet chile sauce

1/4 cup vegetable oil

Kosher salt to taste

Salmon: In a saute pan over medium heat, sear the seasoned salmon filet with a touch of vegatable oil till nicely golden on both sides. Spread the sweet chile glaze over the salmon and finish in a 350-degree oven for 4 to 5 minutes.

Burre Blanc

Makes: approx 1½ cups


4 shallots, finely chopped

1 cup (125ml) White Wine

4 tablespoons white wine vinegar

1 pound cold unsalted butter, chopped coarsely

salt and white pepper, to taste


•          Combine shallots, white wine, vinegar  in a small pan until reduced to 2 tablespoons; strain, reserving liquid. (Straining is Optional)

•          Return liquid to same pan over low to medium heat. Whisk in 2 cubes of butter. Gradually whisk in remaining butter, one piece at a time, over low heat, until all combined and sauce has thickened.

Red Onion Marmalade

Yield: 1 cup

1 large Red Onion, chopped

1 pt Pomegranate juice

¼ cup sugar (can use 2 pks. Equal sweetener as a substitute)

Salt and Pepper to taste

Combine all ingredients and let reduce until dry.