I originally found this recipe on New York Times cooking app. It is a Genevieve Ko recipe. I have adapted it over a couple of years to make it more of mine. I add the Mama Teaves spicy garlic which really amps up the flavor and gives you crispiness and heat.  I also use Italian parsley instead cilantro. These flavors work really well together and my family seems to love it. It’s become a bit of a family tradition.  When you’ve made a recipe a few times try changing it up and making it your own. I hope you’ll enjoy this recipe as much as I do and my family does. Please be sure to share it with everybody and if you do change it up let me know what you’ve done I’d love to hear.

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Grainy Mustard & Maple Salmon

This is a riff on a NY Times recipe. I add more mustard to get that bite and use Italian parsley, instead of cilantro.

Course: Middles

Cuisine: American

Keyword: honey mustard, maple syrup, salmon

Servings: 8 4oz.- pieces

Ingredients

• 2 pound salmon fillet
• 12 Fresh Italian Parsley Sprigs
• 4 Tbs. Pure Maple Syrup
• 2 Tbs. Whole-Grain Dijon Mustard
• 2 Tbs. Mayonnaise
• 1 tsp. Kosher salt
• 1/2 tsp. Fresh ground black pepper

Instructions

• Preheat oven to 325.

  Remove salmon from the refrigerator and pat dry
• Slice stems and chop half the leaves of parsley.

  In a small bowl whisk together the maple syrup, mustard and mayonnaise until well mixed.
• Season the salmon all over with salt and pepper and place on a foil lined baking sheet, skin-side down if there is skin. Slather the sauce all over the top and bottom.
• Bake 15 to 20 minutes.

  Garnish with parsley leaves.