Tag-Archive for » Maple Syrup «
This is the easiest and most simple recipe to make and tastes wonderful. I tagged this one from a chef I have made a few recipes from in the past and I have never been disappointed, she has some great ones. Whilst this recipe was fab as is, I think next time I make this I would like to add some lemon juice and also some minced garlic. I served ours with seasoned roasted potatoes and snow peas with tomatoes. To view more photos of this recipe or read more reviews please click here. Please be sure to view more great recipes by this chef while you are there.
Ingredients
4 Salmon fillets, with skin on
2 Tablespoons coarse grain mustard
1 Tablespoon maple syrup
I think some lemon juice and minced g
arlic would be a nice addition to the glaze as well. I used the same amounts listed above for 2 fillets but mine were quite large weighing just over 300g each fillet.
Method
1. Preheat grill to high.
2. Mix together the mustard and maple syrup.
3. Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil.
4. Spread the mustard and maple mixture evenly over the tops of the salmon fillets.
5. Grill/Broil for 10 minutes or until cooked through. The time taken will depend on the size of the fish. (Make sure fillets are as equally sized as possible to ensure the same cooking time for all.)
To Serve: Serve fillets with a salad or green vegetables. I served ours with seasoned roasted potatoes and snow peas with tomatoes.
All photos taken by me unless otherwise stated.
I tagged this recipe to make and I am so glad I did the maple dijon dressing is awesome and we really enjoyed the whole dish. I love salmon and asparagus so for us this was a great combination. I am the first person to review this recipe but I did not change a thing to what is listed below apart from throwing in some avocado as well. To view the original please click here.
Ingredients
Maple-Dijon Dressing
1/3 Cup maple-flavored syrup
2 Tablespoons Dijon mustard
1 Tablespoon olive oil
Salad
1 lb Salmon fillet (1/2 inch thick)
1 lb Fresh asparagus spear
4 Cups baby greens
1 Cup shredded carrot (about 1 1/2 medium)
1 Hard-cooked egg, cut into 8 wedges
Fresh ground black pepper
Method
1. Heat gas or charcoal grill.
2. In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
3. Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill “wok”).
4. When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
5. Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
All photos taken by me unless otherwise stated.
