Wednesday, November 06, 2013

Maple-Dijon Salmon Recipe

The recipe of the week is Maple-Dijon salmon, which I make allll the time, probably once a week, and if I've ever made you dinner, I probably made you this since it's always a crowd pleaser!

Cooking Time : 10-25 mins depending on thickness

1 oz/2 pieces Salmon (or other fish)
2 tbsp Dijon mustard
2 tbspMaple syrup (or honey)
1/4 c Butter
2 cloves Garlic (minced)
1 tbsp Soy sauce
1 tbsp Brown sugar
1 tbsp Rice vinegar

Cooking Instructions
I wrote the 'ideal' ingredients, but you can easily make a delicious maple-Dijon glaze with only maple and Dijon if you don't have the other ingredients or not enough time. You can play around with the proportions depending on how sweet or tangy you want it, I rarely actually measure, so this is just a ballpark estimate. You can also leave out the brown sugar and add more maple syrup instead. Using honey instead is also good, but gives a different taste. I often skip the butter part, but it does make it a bit more decadent. When I have the time and am trying to impress someone, this is what I would do. Melt the butter in a pan, add the Dijon and rest of the ingredients. Mix in the stove until it begins to bubble.  Have your salmon already placed on pieces of foil. Sometimes I like to make a few cuts in the salmon so that the sauce seeps in (which helps it stay moist when John overdoes them) and because it makes it easier to tell when it's done (when it's done white creamy looking stuff will come out of the cuts, which is actually the protein). Pour the sauce over the salmon and fold it up in the foil. I like to sprinkle a little bit of brown sugar on top before. In the recipe I often do another layer of foil to ensure that it doesn't leak out. Put on the BBQ or in the oven for 10-15 mins, you will need longer for a thicker piece. But I always do a few checks and don't rely on timers since everyone's oven is different. Enjoy!

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