Maple Roasted Salmon

 Salmon is becoming a weekly meal in our house. Probably for many reasons, but the top few are: the kids love it, it’s readily available, priced affordably, pretty dang good for you and Dru will eat it!

 

I am loving the simple, clean recipe of just putting the salmon filet in foil, adding lemon, garlic, leeks, dill, onion, parsley and pepper – wrapping it up and grilling for 10 min. It’s perfectly poached and always good. But I decided to expand into the land of sweet and savory. This is equally as simple but delivers such a different punch. Really, really good!

From my kitchen to yours…

Maple Roasted Salmon
 Ingredients:

• 4 - 6 oz. salmon fillets
• ¾ t natural course sea salt
• ¼ cup brown sugar, (or use the new Splenda brown sugar blend)
• 1 T cracked black pepper
• ¼ cup maple syrup (I use sugar free)
• 2 T Dijon mustard
• 2 T chopped fresh dill
• 2 T olive oil, divided

 

 Directions:

•  Preheat oven to 400 degrees
•  Combine sea salt, brown sugar and black pepper and mix thoroughly. Rub salmon with mixture making sure to use all of it. Let stand 30 minutes.
• Combine maple syrup, mustard and dill in a small mixing bowl and set aside.
•  Coat bottom of a baking pan with 1 T oil and place salmon in pan. Drizzle with remaining oil. Bake for 12 minutes or until desired temperature.
•  Remove from making pan and drizzle salmon with syrup mixture.
• Serve immediately.