In la Belle Province, maple syrup is a major industry and a frequent contributor to breakfasts in my family. Over time, this ingredient has migrated for use in other meals, and this recipe is a prime example.
This recipe is a delightful combination of Dijon mustard, maple syrup, sweet onions and garlic. Once baked, it creates a heavenly fusion of flavour. Sweet and tangy, every bite is different from the last. I love it!
This recipe makes two portions.
- 8 ounces (225 g) of salmon fillet(s)
- ½ teaspoon (2.5 ml) of butter
- ⅓ cup (80 ml) of Dijon mustard
- ⅓ cup (80-100 ml) of maple syrup
- 2 cloves (5-10 g) of finely chopped garlic
- 1 tablespoon (15 mg) of finely chopped sweet onion
- ¼ teaspoon (1.25 ml) of dill seeds
- Salt and Pepper to taste
- Pre-heat the oven to 350°F (180°C).
- Fillet fish into a ¼ inch (0.6 cm) thick slices then pat dry.
- Butter both sides of the fillet then set aside.
- In a bowl, mix mustard and maple syrup until you have a consistent finish. Taste to confirm that you have the right balance of sweet and tangy. Adjust flavour by adding more maple syrup.
- (Optional) Tear some aluminium foil wrap to fit individual pieces, then place in a bowl or plate to create a cavity. This permits cooking on the grill and keeps individual portions warm until ready to serve.
- In a baking dish and pour ½ sauce to create a base, then top with fillets.
- Pour the remaining sauce onto the fillets, then sprinkle: garlic, onion, salt, pepper, and dill seed.
- Place in the oven for about 15 minutes or until the salmon is a consistent colour and flakey.
- Remove from the oven then the meal is ready-to-serve.
Dijon and Maple Salmon by Evelyn Chartres is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.