Baked Salmon with Maple-Mustard Sauce | Savory Ways with Maple Syrup
Yankee Plus Dec 2015
TABLE OF CONTENTS
March means maple season in New England, and while there are countless ways to enjoy pure maple syrup at breakfast and dessert, it’s also a wonderful ingredient for lending sweetness to savory dishes like baked beans, glazed spareribs, and roasted vegetables. This Baked Salmon with Maple-Mustard Sauce is another good example — taking advantage of the sweetness of maple syrup and tangy zip of Dijon mustard in a creamy sauce.
In fact, the benefits of this dish extend beyond a celebration of maple. Highly nutritious, salmon is an excellent source of high-quality protein, vitamins, minerals, and most notably, their high content of omega-3 fatty acids. Because omega-3’s can only be obtained from what we eat, working salmon into your diet (herring and tuna are other good choices) is a terrific way to get the fatty acid’s numerous health benefits.
The sauce here is simple — Dijon mustard and pure maple syrup are whisked together with a little mayonnaise and herbs. The mayonnaise helps the sauce stick to the fish, and lends moisture to the salmon while it bakes. Since it’s March I didn’t have any fresh herbs on hand so I used dried, but fresh herbs would make the sauce even better. I used parsley, but dill, cilantro, or tarragon would also work.
The recipe is for 4 servings but I was only making 2, so what you see is half the amount.
The maple-mustard sauce is thick enough to spoon on top of the fillets after dusting them with a little salt and pepper to taste.
Then the fillets are baked for 10 minutes or until they flake easily with a fork (mine took closer to 13 minutes, but my oven runs a little funny sometimes). Wanting to continue the savory maple theme, I drizzled fresh, halved Brussels sprouts with a little olive oil and pure maple syrup. The syrup caramelizes while the sprouts bake and gives the nutty vegetables a little boost of sweetness.
Beyond pancakes and maple walnut ice cream, how do you like your maple?