Becel Maple Mustard Salmon Food

MAPLE-MUSTARD-MIXED PEPPER GLAZED SALMON WITH BRUSSELS SPROUT SLAW

Steps:

• Whisk together 2 cups water, the maple syrup, salt and whole peppercorns in a bowl. Add the salmon, place a piece of plastic wrap over and place a plate on top to keep submerged. Refrigerate for 1 hour.
• Remove the salmon from the brine. Pat the salmon dry with paper towels and place on a baking rack set over a baking sheet place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.
• Combine the maple syrup, mustard and crushed pink peppercorns.
• Prepare the ceramic cooker: Remove the grill grate and ceramic plate from the cooker. Scatter the soaked wood chips over the top. Adjust the cooker to maintain a temperature of 150 to 160 degrees F. This temperature should be maintained throughout the entire smoke. Put on the ceramic plate. Smoke until the thickest part of the fish registers 150 degrees, about 1 hour 30 minutes. Start brushing with the glaze every few minutes for the last 15 minutes of the smoking process.
• Serve the salmon with the Brussles Sprouts Slaw.
• Whisk together the oil, vinegar, lemon juice, mustard, maple syrup, celery salt and some salt and pepper in a large bowl.
• In a food processor with a grater attachment, shred the Brussels sprouts. (If you do not have a food processor you could grate by hand or cut very thinly with a knife.) Transfer to the bowl with the dressing. Add the radicchio and chives and toss to combine. Cover and refrigerate for at least 30 minutes before serving (to allow the sprouts to break down and soften). Add the walnuts before serving.

MUSTARD-MAPLE ROASTED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
• Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.

BECEL MAPLE MUSTARD SALMON

Steps:

• Preheat oven to 425° F (220° C). Arrange salmon in 8-inch (20-cm) baking dish.
• Melt Becel® Buttery Taste margarine 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.

BECEL MAPLE MUSTARD SALMON RECIPE - (4.4/5)

Steps:

• 1. Preheat oven to 425° F (220° C). Arrange salmon in 8-inch (20-cm) baking dish. 2. Melt Becel® Buttery Taste margarine for 15 seconds on high in microwave. Combine with mustard, soy sauce and maple syrup. 3. Pour mixture over salmon. Bake 12 minutes or until salmon flakes with a fork. Serve hot with extra sauce over the top.

MAPLE MUSTARD SALMON RECIPE BY TASTY

Steps:

• Place butter, French's Spicy Brown Mustard, maple syrup, apple cider vinegar, orange juice, ½ teaspoon salt, and paprika in a small pot. Heat over low heat and whisk until butter has fully melted and the sauce starts to simmer. Continue simmering for a few minutes until sauce reduces to a glaze. Remove from heat and set aside.
• Rub salmon with olive oil and sprinkle evenly with 1 teaspoon salt. Drizzle with a bit of the glaze.
• Heat an oiled grill pan (or heat up a grill) over high heat. When hot, place the salmon flesh-side down into the pan. Cook until the salmon has clear grill marks, then carefully flip to cook on the other side. Brush with more glaze. Once salmon is cooked to your liking, remove from pan.
• For salsa, lightly toss peach, avocado, jalapeño, cilantro, lime juice, and pinch of salt in bowl.
• Top the salmon fillets with the peach-avocado salsa and serve immediately.
• Enjoy!

SALMON WITH MAPLE AND MUSTARD SEED SAUCE

Steps:

• Heat the oil in a non-stick pan until it is very hot.
• Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
• Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
• While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
• Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
• Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
• Pour the sauce over the fish and serve.

MAPLE THYME MUSTARD SALMON

Steps:

• In a shallow glass dish, whisk maple syrup, mustard, thyme, garlic and pepper together.
• Place salmon fillets in dish and turn to coat.
• Cover and refrigerate for at least 30 minutes or up to 8 hours.
• Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over top.
• Roast in 425F oven for about 15 minutes or until fish flakes when tested with fork.
• In large bowl, toss spinach with oil, salt & pepper (if using), and divide among 4 plates.
• Top with salmon and serve.