Maple Mustard Mixed Pepper Glazed Salmon With Brussels Sprout Slaw Food

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the brown sugar, maple syrup, olive oil, teriyaki sauce and some salt and pepper. Whisk until fully combined.
• Arrange the salmon in a single layer in a baking dish. Brush the glaze over the fish, coating evenly. Bake until the fish is cooked through, about 15 minutes.

MAPLE AND MUSTARD-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Whisk together the maple syrup and mustard. Season both sides of the salmon fillets liberally with salt and pepper, then brush them with the maple-mustard mixture and set aside.
• Meanwhile, heat the oven to 450°F. In a large bowl, toss the sprouts and onion with the olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well-coated. Spread them out on a baking sheet, cut side-down, and roast on the lower rack until caramelized and tender, 20-30 minutes.
• When the sprouts are nearly done, arrange the fillets on an oven-proof dish and broil them, skin-side down, until the maple mixture is well-caramelized and the fish is just cooked through-7 to 10 minutes, depending on the thickness of the fillet.
• Serve with the sprouts and lemon wedges.

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!

PEPPER-CRUSTED MAPLE-GLAZED SALMON

Steps:

• In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

MAPLE-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
• Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
• Serve the salmon with the vegetables and lemon wedges.

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.

MUSTARD-GLAZED SALMON SALAD WITH LIGHT BUTTERMILK DRESSING

Steps:

• Preheat oven to 375 degrees F and preheat a rimmed baking sheet in the oven.
• Cut bread into 1/2-inch cubes. Combine 2 tablespoons of oil, 1/4 teaspoon of salt, thyme, and a pinch of black pepper in a large bowl. Add bread cubes and, using your hands, toss to coat. Transfer to a hot baking sheet, spread in a single layer, and bake until golden brown, about 15 minutes. If your oven has convection, turn it on to help brown croutons all over. Otherwise, turn them halfway through cooking for even browning. Remove and let cool on paper towels. Wipe the baking sheet clean, and then return it to the oven to get hot.
• Rinse salmon and set on a sheet of heavy-duty foil.
• Combine honey mustard, remaining 2 tablespoons of oil, dill, remaining 1/4 teaspoon of salt and remaining pepper in a small bowl. Spread over salmon and transfer to a hot baking sheet, using foil as handles.
• Roast until fish is still filmy and slightly moist in the center, 10 to 15 minutes. Remove and let cool slightly.
• Whisk together vinegar, sour cream, buttermilk, garlic, scallion, paprika, salt, and pepper in a large bowl. Whisk in oil in a slow, steady stream. Add romaine, greens, and carrots and toss gently to coat.
• Divide salad among plates and scatter on tomatoes. Using tongs, break up fish into bite-size chunks and arrange over each salad. Top with croutons.

MUSTARD PEPPER SALMON WITH RED WINE SAUCE

Steps:

• Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
• Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
• Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.

MAPLE-GLAZED SALMON WITH ROASTED BRUSSELS SPROUTS

Steps:

• Heat oven to 450° F, with the racks in the upper and lower thirds. On a rimmed baking sheet, toss the Brussels sprouts and onion with the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Roast on the bottom rack, tossing once, until golden and tender, 15 to 20 minutes.
• Meanwhile, in a small bowl, mix together the maple syrup, mustard, and ¼ teaspoon each salt and pepper. After the vegetables have cooked for 12 minutes, place the salmon on a second rimmed baking sheet and brush it with the maple mixture. Roast on the top rack until opaque throughout, 6 to 8 minutes.
• Serve the salmon with the vegetables and lemon wedges.