It’s a new year, and I’ve been trying to be more creative in the kitchen. I found this delicious-sounding recipe on the Kraft website! My recipe with some modifications, as well as the original source, are below.
Why We Love It
Salmon has some amazing health benefits, and there’s nothing more Canadian than maple syrup!
- 3 tbsp. olive oil/balsamic vinegar salad dressing (I used Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette)
- 2 tbsp. real maple syrup
- 4-1/2 tsp. grainy Dijon mustard
- 2 tsp. reduced-sodium soy sauce
- 2 skinless salmon fillets (approximately 200 grams each)
- Fresh chives, chopped
- Mix salad dressing, maple syrup, mustard, and soy sauce together.
- Place salmon fillets in a shallow dish. Pour about half the mixture over the fillets. Refrigerate fish and remaining dressing for at least 30 minutes.
- When you are ready to cook, preheat oven to 450 degrees. Line a baking sheet with parchment paper and place fish on sheet.
- Cook fish for 10 to 12 minutes, or until it flakes easily with a fork. In the meantime, reheat sauce mixture in a small saucepan. Simmer for about two to three minutes until sauce is slightly reduced.
- Serve fish topped with fresh chives and sauce.
- We’ve doubled the sauce amount so that you have plenty to serve over rice.
- To continue the maple theme, serve this dish with these maple roasted vegetables. (Just be sure to scale down the recipe for this side dish: the original makes enough for 12!)