Mustard, maple syrup and smoked paprika combine to dress up these salmon fillets.
It doesn’t get much easier — or more delicious — than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed.
Wild-caught salmon from the Pacific (preferably Alaskan) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild-salmon population. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. Look for different types of paprika at some large supermarkets. Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chili pepper can be found in the spice section of most supermarkets.
Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.
- Win over USC puts UW’s coaching upgrade (Chris Petersen over Steve Sarkisian) on full display
- Lloyd McClendon will not return as Mariners' manager
- Expect traffic delays when Obama visits Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- Obama visits Seattle for fundraisers; traffic not as bad as expected
Most Read Stories
Smoky Maple-Mustard Salmon
Makes 4 servings
3 tablespoons whole-grain or Dijon mustard
1 tablespoon pure maple syrup
1/4 teaspoon smoked paprika or ground chipotle pepper (see Notes)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
4 skinless center-cut wild-caught salmon fillets, 4 ounces each (see Notes)
1. Preheat oven to 450 degrees. Line a baking sheet with foil and coat with cooking spray.
2. Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
Per serving: 148 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 4 g carbohydrate; 3 g added sugars; 23 g protein; 0 g fiber; 276 mg sodium; 434 mg potassium
EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.