Salmon was one of the first things I made when I began cooking again a year and a half ago. Pan fried salmon with green beans and mushrooms sauteed in butter. My mom, dad and myself gobbled it up, I remember it like it was yesterday. It is still one of my favourite meals, and I’m still making it today, or at least making variations of this classic dish. Salmon, green beans and mushrooms are like those old friends you can always turn to. Although, I think it’s pretty hard to have three old friends to turn to…at least when you’re still in high school. Anyways, that’s beside the point.
This is a new take on my favourite – Maple Glazed Salmon. I’m Canadian, and we live for maple syrup up here and I don’t know if it’s my Canadian side talking here, but this maple glazed salmon is pretty darn delicious.
I would think that macaroni and cheese, chili, or a big warm bowl of soup would be the most common choices for a comforting dish. Well, if you know me you probably know that I’m not like most people, so, it should come as no surprise that neither of those three are my favourite comfort foods. To me, salmon is one of the most comforting dishes. Is that weird? Probably. I also hate when people talk to me during movies so I enjoy seeing them alone…again, slightly odd. Sometimes, I prefer to eat vegetables over candy. I love words, my dad and I do SAT vocab flashcards for fun. I love going out and forget to do my homework until late Sunday night… wait, that’s normal.
I’m not weird, I’m limited edition.
Maple Glazed Salmon (serves 3)
Slightly adapted from: Canadian Living originally from, Linda Stephen’s The Best Convection Oven Cookbook, (2003)
1 lbs salmon fillets
2 tablespoon maple syrup
2 teaspoon dijon mustard
1 teaspoon soya sauce
Preheat oven to 400 (convection oven) or 425 (conventional oven). Line a baking sheet with parchment paper.
Combine maple syrup, Dijon mustard and soya sauce in a bowl. Brush sauce over salmon.
Bake at 400 (convection oven) for 8-10 minutes or at 425 (conventional oven) for 11-13 minutes.