April 3, 2016

Maple-Dijon Salmon

I brought back some maple syrup from Montreal. Of course. While I plan to make waffles (mmmm....waffles) soon, I wanted to make something else to showcase the syrup.

I've baked a maple pie in the past. I considered a maple-glazed roasted pork tenderloin, sesame-maple tofu, maple donuts (mmmm....donuts), peanut butter-maple fudge, some cocktails, or another batch of maple granola. Since I have several cups of syrup, I'm sure a few of these will happen as well.

But, I decided on Nicoise salad with maple-dijon salmon for a simple Sunday supper.

Maple-Dijon Salmon
recipe slightly adapted from Joyful Healthy Eats

serves 2

2 salmon filets
1/8 cup stone-ground dijon mustard
1/8 cup pure maple syrup (not the fake stuff, people!)
salt & pepper to taste

  • Preheat oven to 375.
  • Pat salmon dry using a paper towel. Cover a baking dish with foil and place salmon in the covered dish.
  • In a small bowl mix together the mustard, maple syrup, salt, and pepper. Whisk until smooth.
  • Spoon the mustard maple mixture on the salmon (reserving the rest for a vinaigrette, if desired)
  • Bake for 9 minutes.
  • Turn the broiler on high and broil for an additional 3-5 minutes until salmon flakes with a fork.
To make a vinaigrette, whisk a pinch of thyme, 2 tablespoons of white wine or champagne vinegar, and 1/4 cup extra-virgin olive oil into the reserved maple-dijon mixture. 

Serve the salmon on salad greens with boiled potatoes, steamed green beans, hard-boiled egg, black olives, and tomatoes. Drizzle the salad with vinaigrette. 

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