During The Downsizing a few months ago, when we moved from country to city, I uncovered a stash of recipes cut out of magazines so long ago that the pages were curled and yellowing. Needless to say, not one of those cuttings bore a note to remind me of the source of the recipe. So, if you recognize this simple recipe for salmon with a lemon maple mustard sauce (I've adapted it from the original), please claim it. One of the reasons salmon is so popular is that it's mild in flavor, yet bold enough to stand up to even bolder sauces. Please consider the proportions for this sauce as a suggestion; depending on the grade of maple syrup you use, you might want more (or maybe less) to balance the mustard and lemon. Go slowly, adding a bit of this and a bit of that, and you will find the right mix for your taste. When you do, slather it on the salmon, cook, and enjoy. The fish is good cold the next day, on sandwiches or green salads, so go ahead and make the full recipe.
Salmon with lemon maple mustard sauce
From the pantry, you'll need: Dijon mustard, lemon, maple syrup, kosher salt, fresh black pepper.
2 Tbsp grainy Dijon mustard
2 Tbsp lemon zest
1 Tbsp lemon juice
1 Tbsp maple syrup, or more to taste
1/2 tsp kosher salt
1/2 tsp fresh black pepper
4 4-oz salmon filets
In a small bowl, whisk together the mustard, lemon zest and juice, maple syrup, salt and pepper. Taste, and adjust with more maple syrup if needed.
Preheat the broiler.
Place the salmon filets on a rimmed baking sheet lined with aluminum foil. Paint the top of each piece with some of the lemon maple mustard sauce.
Broil for 10 minutes. Remove from the oven and let sit for 2-3 minutes, to finish cooking.
Serve at room temperature.
More easy salmon dishes:
Miso-Sriracha glazed salmon, from The Perfect Pantry
Salmon tikka, from The Perfect Pantry
Roasted salmon teriyaki, from The Perfect Pantry
Grilled salmon fillet with cucumber dill sauce, from Foodiecrush
BBQ salmon BLT salad, from Iowa Girl Eats
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