Maple Mustard Grilled Salmon makes for a hearty treat that’s easy to prepare and doesn’t require many ingredients
By Louise Crosby
Many are the times I’ve wracked my brain for something quick and easy to make for dinner, and this salmon recipe has often sprung to mind. It’s tweaked only slightly from Chef Michael Smith, FoodTV host, cookbook author, and “official food ambassador for Prince Edward Island.” (Watch the Food Network and you can’t miss him.) I’ve made it a million times.
The recipe is simple to prepare, doesn’t require a lot of ingredients, and lends itself to innovation; dress it up with a pinch of curry or chili powder, or take it in an entirely different direction with some chopped parsley and dill. Substitute honey for the maple syrup, marinate for the allotted time or skip this step altogether, grill it on the barbecue or pop it into a hot oven.
Whichever path you take, it will be delicious, especially served with crispy roasted potatoes, plain rice or a grain pilaf, and a green vegetable (peas? asparagus?) on the side.
Maple Mustard Grilled Salmon
4 (about 6 ounces each) salmon filets
Sea salt and freshly-ground black pepper
½ cup maple syrup
½ cup grainy mustard
Season the salmon filets with lots of salt and pepper
Whisk the maple syrup and mustard together. Place the salmon in a small pan or resealable plastic bag. Pour the marinade over the salmon and marinate for 1 or 2 hours, or even overnight.
Build a hardwood fire and let it die down to a thick bed of glowing coals, or preheat your barbecue to its highest setting, or preheat oven to 400 degrees F.
Grill the salmon filets for about 5 minutes skin-side down, a little less skin-side up. If using the oven, bake for about 12 minutes without flipping. Serve.