My wife and I are on a neverending mission to expand her mother's pallette. My mother-in-law is a carnivore with a sweet tooth and my wife is a pescaterian (basically a vegetarian who eats fish)who loves tangy food. This dish was the perfect compromise as it was a dish that everyone could eat. Moreover, it gave my mother-in-law something new to literally sink her teeth in. It is now a permanent addition to my mother-in-law's recipe collection.
Ingredients:
4 tbsp FRENCH'S® Dijon Mustard
1 lb Salmon fillet
1/3 cup Maple syrup
2.5 tbsp Brown sugar
3 tbsp Sesame seeds
3 tbsp Salad burnet sprigs
2 tsp Ground ginger
2.5 tbsp Vegetable oil
Directions:
1. Preheat oven to 350F
2. Coat shallow baking dish with vegetable oil
3. Cut salmon into 4 fillets and place in dish
4. In a small bowl, mix together ginger, brown sugar, maple syrup, and FRENCH'S Dijon mustard. Pour over salmon
5. Sprinkle with sesame seeds
6. Bake 15 to 20 minutes or until fish flakes easily with a fork
7. Garnish with salad burnet sprigs
1. Can substitute vegetable oil with cooking spray or 2tbsp. butter
2. If salmon fillets have skin on one side, place skin side down
3. Make sure maple syrup is at least at room temperature as cold pure maple syrup tends to be thick and thus more difficult to mix
4. Great when served with rice or potatoes
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