Maple ginger salmon
Christine Cushing is here with a simple salmon recipe for that one person who burns everything they make.
SERVES
4
Ingredients
- 4 pieces salmon fillets, each about 6-ounces
- Salt and freshly cracked black pepper, to taste
- 1 tablespoon grated ginger
- 1 tablespoon canola oil
- 1/2 tablespoon Canadian whisky
- 1 1/2 tablespoon grainy Dijon mustard
- 1 1/2 tablespoon maple syrup
- Sprig of dill, for finishing the plate (optional)
Directions
- Preheat oven to 350 degrees F.
- Season salmon very lightly with salt and cracked black pepper and rub in grated ginger.
- Heat oil in cast iron skillet over medium heat.
- When oil is hot, add the salmon, skin side down and sear until golden brown, about two to three minutes per side.
- Combine maple syrup, Dijon mustard and whisky in small bowl. Brush glaze on top of salmon.
- Transfer salmon in cast iron fry pan to preheated oven.
- Bake salmon until just cooked through, firm to the touch and when knife inserted in centre feels warm to touch, about five to seven minutes depending on thickness of fish.
- Serve with Napa and Apple Coleslaw.
- Garnish with a sprig of dill, if desired.
