Maple Thyme Mustard Salmon
"Salmon married with a mixture of fresh thyme, maple and tangy Dijon mustard. Serve this dish over greens or accompanied by rice.
This dish is very easy to make and impressive enough for company.
Source: Longo's Experience Magazine"
photo by LifeIsGood
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄3 cup pure maple syrup
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh thyme, chopped
- 1 garlic clove, minced
- 1⁄4 teaspoon fresh ground black pepper
- 4 boneless atlantic salmon fillet, about 1 1/4 lbs
- 6 cups Baby Spinach
- 1 teaspoon extra virgin olive oil
- salt and pepper, to taste (optional)
directions
- In a shallow glass dish, whisk maple syrup, mustard, thyme, garlic and pepper together.
- Place salmon fillets in dish and turn to coat.
- Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over top.
- Roast in 425F oven for about 15 minutes or until fish flakes when tested with fork.
- In large bowl, toss spinach with oil, salt & pepper (if using), and divide among 4 plates.
- Top with salmon and serve.
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Reviews
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One of the easiest recipes. The result is beyond all expectations. Thank you for sharing :) -
This is a delightful salmon recipe. My family enjoyed the flavor very much. The directions lead you to perfetly done salmon in a matter of minutes! Thank you for a great salmon recipe! -
I cut this recipe in half for just the 2 of us &, taking the cue from other reviewers, I jacked up the amount of mustard! Also seasoned it with lemon pepper instead of the usual S&P! We eat salmon 4-5 times a month around here, & this is a wonderful addition to what I've been making! Thanks for sharing the recipe! [Tagged & made in Please Review My Recipe] -
For starters, I used frozen tilapia instead of salmon, and didn't let it marinade because they were thin filets...but, ohmigosh, this had the best taste I've ever had for fish. With the frozen fish, I cooked it for 25 minutes, and by that time, the syrup had all melded together, and tasted great on the spinach leaves. Since I need to add more fish to my diet, this is defintely a keeper for me...and it was quick enough that it will make a good lunch, too. -
This is a delicious way to prepare a salmon fillet. Taking a cue from the previous reviewer, I reduced the amount of syrup slightly and increased the mustard just a bit. It not only tastes great but makes a pretty presentation on the greens. I served it with "Recipe #42899" for a perfect dinner. Made for 1-2-3 Tag.
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Tweaks
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For starters, I used frozen tilapia instead of salmon, and didn't let it marinade because they were thin filets...but, ohmigosh, this had the best taste I've ever had for fish. With the frozen fish, I cooked it for 25 minutes, and by that time, the syrup had all melded together, and tasted great on the spinach leaves. Since I need to add more fish to my diet, this is defintely a keeper for me...and it was quick enough that it will make a good lunch, too.
