Salmon is a strong flavoured fish unlike other fish with no flavour to speak of at all. Because of that it holds up well to sauces and marinades with a more robust flavouring. This maple Mustard Salmon recipe, originally from the folks behind Becel, is a good example of that.
Full confession. We do not use Becel. In this recipe you're asked to use Becel Buttery Taste. Now I don't know what that is but in my books if you want buttery taste you use butter. Which is what I did.
This dish comes together very quickly. In fact the oven took longer to heat up than everything did to come together and cook.
We both thought the taste was wonderful.
I had some extra sauce leftover so I tossed it with some roasted veggies that we had on the side to complete the flavour profile.
If you're looking for a quick weeknight meal this is a good option for you.
Maple Mustard Salmon
1 lb(s) (500 g) salmon fillet, bones removed and cut into 4 pieces (or use 4 fillets)
¼ cup butter
¼ cup (60 mL) pure maple syrup
4 tsp (20 mL) Dijon or grainy Dijon mustard
1 tsp (5 mL) low-sodium soy sauce
Preheat oven to 425° F (220° C). Arrange salmon in 8-inch (20-cm) baking dish.
Melt butter for 15 seconds on high in microwave. Combine with mustard, soy sauce and maple syrup.
Pour mixture over salmon. Bake 12 minutes or until salmon flakes with a fork. Serve hot with extra sauce over the top.
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