Sangria Salmon

First off, let me assure you that I did not make salmon-flavoured sangria. That would be icky. I did, however, make sangria-flavoured salmon. It was anything but icky.

I bought some maple wraps from Sobeys yesterday. They are little pieces of maple wood that you soak, and then you put your food inside and tie it up to make a little package of maple-goodness on the barbeque. In the "Inspired" magazine (click to subscribe) I found a simple recipe to try out.... soak the maple wraps, put some leeks on each one, put a piece of salmon on each one, and drizzle it with balsamic vinaigrette. That would be good.

Then I got home and opened up the maple wraps. There was a different recipe inside. Marinade the salmon in a mixture of olive oil, garlic, peppercorns, and maple syrup, then cook it in the maple wraps. Mmmm, that would be good too.

But it was the instructions on the back of the wraps that got my attention. It said you could soak the wraps in water, wine, or fruit juice. Why not wine and fruit juice? The wheels started turning....

SANGRIA SALMON

1 large salmon fillet

3-4 maple wraps (these will be fun to use, though I don't think they're a necessity)

1 c. red wine

1 c. orange juice (I squeezed out the juice from 2 large oranges)

1/4 c. maple syrup

orange slices

lemon slices (I used lime slices... but I think lemon would be better)

Cut salmon into 3-4 pieces and lay in a shallow dish, skin side up. Lay maple wraps in another shallow dish. Combine liquids and pour over each dish, marinating/soaking for 30 minutes. Lay each piece of salmon in a maple wrap and top with orange and lemon slices. Grill on the barbeque for about 10 minutes.

These were awesome!! Next time I will cut the salmon into smaller portions, because the wraps weren't big enough to go around the fish and the fruit slices. But they were very yummy, and the kids loved them too. I think this might be my birthday meal next weekend!!