Thursday, March 19, 2015

Baked Salmon with Maple Mustard Sauce

We often make a honey mustard sauce to be used in many ways but I have run out of honey and chose to substitute real maple syrup.  What a good move that was.  The maple blended beautifully with Dijon with a bit of horseradish for a little bit of bite.

The sweetness was just right for the salmon and to counter-balance the mustard and horseradish.

Baked Salmon with Maple Mustard Sauce


2 tablespoons Dijon mustard

3 tablespoons real maple syrup

1 tablespoon prepared horseradish
1/4 reaspoon ground black pepper
2  fillets salmon


Preheat oven to 350 degrees.

Whisk together the mustard, maple syrup, horseradish, and  1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes. 

Cover the bottom of a baking pan with water, a minimum just to add a little liquid.

Add the salmon to the baking pan.

Pour the Mustard Maple Sauce on top.

Bake for 15 minutes.

Eat and enjoy.

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