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Maple Mustard Salmon

by Tayo Ola

Ingredients

for 2 servings

  • 2 tablespoons
    unsalted butter
  • 1 ½ tablespoons
    French's spicy brown mustard
  • 2 tablespoons
    maple syrup
  • 1 tablespoon
    apple cider vinegar
  • 1 tablespoon
    orange juice
  • 1 ½ teaspoons
    kosher salt, plus a pinch, divided
  • ½ teaspoon
    paprika
  • 1 lb
    salmon, cut into fillets (455 g)
  • 1 teaspoon
    olive oil
  • 1 teaspoon
    salt
  • ½ peach, diced, small
  • ½ avocado, diced small
  • ¼ cup
    fresh cilantro leaves (10 g)
  • ½ jalapeño, thinly sliced
  • 1 lime
  • 1 pinch of salt
    Calories 748
    Fat 52g
    Carbs 20g
    Fiber 4g
    Sugar 11g
    Protein 46g

Estimated values based on one serving size.

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Preparation

  1. 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.
  2. Rub salmon with olive oil and sprinkle evenly with 1 teaspoon salt. Drizzle with a bit of the glaze.
  3. 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.
  4. For salsa, lightly toss peach, avocado, jalapeño, cilantro, lime juice, and pinch of salt in bowl.
  5. Top the salmon fillets with the peach-avocado salsa and serve immediately.
  6. Enjoy!
 

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