Another weird winter day. Snow, rain, sleet and hail on another gray day. The only bright thing today was my dinner! Pink salmon, caramel coloured glaze.
This is one of the fastest and most tasty ways I can think of to make salmon. I eat the left over bits on saltines.
Looking at this makes me realize I really need to get some more interesting dinner plates. Maybe that would make my pictures more interesting…
Maple Mustard Salmon
2 salmon fillets
1/2 cup maple syrup (I use amber, it’s a bit darker and has a really nice depth of sweetness)
1 Tbsp whole grain mustard
1/2 Tbsp dijon mustard
1/4 tsp (each) salt & pepper
1/2 Tbsp olive oil
Preheat the oven to 425°. In a small bowl, combine the maple syrup, mustards, salt & pepper. Pour this over the salmon in a large plastic bag. Let this marinate while the oven preheats (10 – 15 minutes) or overnight in the fridge.
Heat the olive oil in an oven proof frying pan over medium high heat. Sear the salmon, presentation side down in the pan until you can see that it’s cooked almost half way up (about 6-7 minutes). Flip the salmon, top it with the remaining marinade and finish in the oven for about another 7-8 minutes until it’s cooked through.
Serve with rice, steamed veggies, and bits of the caramelized marinade on top.