For this week’s Salmon Saturday, I wanted to try another glaze combination.
Turning to my freezer supply of Wild Caught Sockeye Salmon, preheating the oven to 375 degrees, I simply combined one tablespoon pure maple syrup, one tablespoon Maille Whole Grain Dijon Mustard and one tablespoon soy sauce. This was enough for two filets. I whisked the three together in a small bowl, placed the salmon on a jelly roll pan and baked them for about twenty minutes until the fish was flaky and done. During that twenty minute baking time, I basted the salmon with the sauce about every five minutes.
The side dishes were simple using things from prior meals from this week. While the salmon was cooking, I chopped up some bell pepper and onion and sauteed it in olive oil until tender, I added about a cup and a half of leftover cold cooked rice from the fridge and heated until the rice was warm, stirring to mix everything together. I had a container of baby arugula that I sprinkled on the plate and drizzled with some homemade Buttermilk Ranch Dressing.
We thought the salmon was very good. The savory mustard with the sweet maple syrup and the salt from the soy sauce was a nice combination.
As good as it tasted, Bob asked half way through the meal, “Couldn’t we have done Steak Saturday?“. 🙂
Maple Mustard Glazed Salmon…It’s What’s for Salmon Saturday.