Tuesday, July 8, 2014

Maple Mustard Salmon

I have come to love salmon.  As a kid I despised it the only salmon I knew was in a can ground up with the bones, gross! It took years before I would even try a bite of salmon.  Baked, grilled or on a bagel I am down for salmon, it is so versatile with the marinades and how you can prepare it.

The Maple Mustard Salmon I prepared was the perfect amount of sweetness to go with the mustards and it came out moist and flakey.  The next time I make this it will be in a eggs benedict I think it will taste fantastic that way.

Maple Mustard Salmon

1 to 1 1/2 pounds salmon
1/4 cup pure maple syrup
1 tablespoon whole grain mustard
1 1/2 tablespoon dijon mustard
1 1/2 teaspoons rosemary, minced
salt and fresh cracked pepper

Preheat oven to 350 degrees, place foil onto a baking sheet (for easy clean-up) drizzle with olive oil. Place salmon skin down and season with salt and pepper.  Whisk together maple syrup, mustards and rosemary, pour over salmon making sure it covers the whole salmon.  Bake for 20 to 25 minutes.

If you want to cook on a cedar plank; rub down the plank with olive oil; follow directions above and bake for 30 to 35 minutes.

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