Hello everyone! First things first, I’d like to apologize for my unannounced and unexpected disappearance over the last few weeks. I’ve had a lot on my plate (no pun intended!), but will have regular posts starting up as soon as possible. In all honesty, I’ve actually started a new job as a personal chef, which means that I’m cooking a lot more – but I’m also experimenting a lot more!
This maple salmon recipe is one that I’ve slowly perfected over the last few weeks, both at work and at home. The Maple and Dijon King Salmon recipe also works well with other red fish, such as trout. It has the following main ingredients: Maple Syrup, Grainy Dijon Mustard, Maple Sugar, and Brown Sugar… oh, and of course the Fish itself! Most of these are ingredients that every Canadian has on hand at any given time, and the recipe takes literally 15 minutes to prepare, including cooking time, making it perfect for a busy weeknight when you need something quick, easy, and delicious. It also qualifies as being clean, paleo, gluten free, and lactose free, for anyone with those dietary restrictions.
While you might be looking at this recipe thinking “Sugar? How is THAT healthy?” there are some interesting and important things to note about this recipe. It has both carbohydrates and protein, which in the correct balance, are more easily utilized by the human body. This can be seen with the recent popularity of chocolate milk as a post-workout drink, due to its carbohydrate to protein ratio of approximately 4:1 (g). While I haven’t yet analyzed this recipe nutritionally, I imagine the ratio is fairly similar, though once my analysis is done I’ll be sure to update this post and let you know. Maple syrup is also a source of over 50 different antioxidants, which are known for decreasing inflammation in the body, and for increasing cell vitality.
On top of this, the mustard seeds are a great source of fibre, the fish is full of Omega-3 and Omega-6 Fatty Acids, and this recipe fills one of two spots for a seafood meal this week! Also, I think the maple dijon glaze truly does taste better than most store bought sauces, and it obviously also has no preservatives or additives either.
Long story short? You should probably try it out!
*Want to learn more about how fibre works? Check out this informative post!
*Interested in learning more about how antioxidants work? Check back for an informative post, coming to the Q & A page soon!
*Want to learn more about Omega-3’s and Omega-6’s? Coming to the Q & A page soon!
Maple Dijon King Salmon
- ~800g (2 lbs) of King Salmon, Sockeye Salmon, or Trout
- 1/2 Cup Maple Syrup
- 3 Tbsp Grainy Dijon Mustard
- 1/4 Tsp Sea Salt
- 1 Tsp Brown Sugar
- 2 Tsp Maple Sugar
- Pepper, to taste (anywhere from 5 – 20 grinds, depending on your grinder and preference!)
- In a small container, whisk together the Maple Syrup, Mustard, Sea Salt, Brown Sugar, and Pepper. Refrigerate for a minimum of 30 minutes (if you’re in a rush, you can use it right away, the difference is subtle!).
- Preheat your oven’s broiler on high heat, and lay the salmon in a greased baking dish.
- Pour or brush half of the dressing over the salmon, reserving the other half. Sprinkle the Maple Sugar along the top of each salmon piece.
- Place the salmon in the oven, about 6 inches away from the top broiler. Set the timer for 3 minutes.
- Remove after three minutes. Pour or brush the remaining half of the maple dressing on the salmon, and return it to the oven for another 4 – 5 minutes, until the fish is cooked and flakes easily with a fork.
- Let rest for 2 – 5 minutes, then serve.