Maple Thai Salmon & Maple Cucumber Salad Recipe

For the salad

• 1 cup Grade A Amber Color, Rich Taste Syrup
• 1 1/2 cup warm water
• 1 cup apple cider vinegar
• 4 tsp kosher salt
• 1 tbsp black and pink peppercorn
• 1 large English cucumber, sliced
• 1 smallred onion, thinly sliced
• 1/4 cup Thai basil leaves, torn & divided

For the salmon

• 4 salmon filet, skin removed
• 1/4 cup Grade A Amber Color, Rich Taste Syrup
• 1 cup Thai unsweetened coconut milk
• 1 tbs lime juice
• 1/4 cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

1. In a saucepan over medium heat, whisk maple syrup, water, salt and peppercorns. Cook for 2 minutes.
2. Turn off the heat and add the vinegar.
3. Allow the mixture to cool and transfer liquid to an air tight glass jar.
4. To the cooled mixture add cucumber, red onion and half the basil.
5. Make sure the vegetables are submerged and refrigerate for 1 hour.
6. Season salmon filets with salt and pepper. Drizzle with olive oil.
7. In a large skillet on high heat sear the salmon until crispy about 5 minutes.
8. Turn the salmon over and lower the heat to medium low.
9. Add the coconut milk, lime juice & remaining basil.
10. Simmer the coconut milk for about 5 minutes. Serve with cucumber salad.