Smoky Maple-Mustard Salmon
It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.
- 3tablespoons whole-grain or Dijon mustard
- 1tablespoon pure maple syrup
- 1/4teaspoon smoked paprika or ground chipotle pepper
- 1/4teaspoon ground pepper
- 1/8teaspoon salt
- 44-ounce skinless center-cut wild-caught salmon fillets
- Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
- Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods.
Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor to food. It can be used in many types of savory dishes.
Per serving (recipe makes 4 servings)
|Mono Saturated Fat||2g|