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Salmon with mustard and maple syrup
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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.