Friday, September 25, 2009

Mustard-Maple Salmon

Mustard-Maple Salmon

My dad is big fisherman so we eat a lot of fish around here. It's all cleaned, filleted and frozen in Ziplock bags filled with water, which is great because it stays fresh that way and it stacks nicely in the freezer, too. We usually have it deep-fried, after it's been soaked in milk and dusted with fish-fry cornmeal. And it's great, but it's obviously not the most healthy thing we could be eating.

As many of you know my husband (along with his mother and brother) is allergic to shellfish. For many years he thought this translated over to fish, too. Luckily he was in Minnesota awhile back for a business trip and, thanks to Garrison Keillor, he decided to try walleye. And guess what? Not only did he not die (as he originally feared) but he loved it. That was great news to me because it meant I could add fish into our diet. He takes part in our fish fries now, which is great to see, but he also loves salmon. It's usually something that we only order in restaurants, but when I found this recipe I knew it would be a keeper. Brad will eat anything covered in honey-mustard sauce so how could I go wrong with mustard and maple syrup?

Mustard-Maple Salmon
Adapted from Home Cooking Magazine
Makes 4 servings
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3 tablespoons Dijon mustard
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
4 (6-ounce) salmon fillets

1. In a small bowl, whisk mustard, maple syrup, vinegar, salt and pepper. Pour it into a large, resealable plastic bag. Add salmon. Seal and marinate in refrigerator at least 20 minutes.
2. Heat grill or broiler. Remove salmon from bag, reserving marinade. Coat grill or broiler pan with nonstick spray, then place salmon fillets.
3. Cook 6 minutes on each side, or until done, basting with marinade.