It might not be apparent from the normal fare on this blog, but I love to cook real food too! I used to hate salmon, but as I've gotten older and my tastes have evolved, it's become a favorite healthy go-to once a week in our household.
This dinner is easy to make but packs a very big punch of flavor. I've tried many methods of cooking salmon and this one by far is our household favorite. It's perfect for Sunday supper but is also quick and easy enough for a weeknight dinner.
It's worth it to buy a quality cut of salmon; the flavor can really be diminished if it's previously frozen or of a lower quality. Feel free to play around with the ratio of maple to dijon to suite your taste; this recipe is on the sweet side.
As with most glazes, I highly recommend you double line your baking pan with foil to avoid any of the glaze spilling out... unless you want to spend your evening scraping baked on sugar from your cast iron.
These crispy roast potatoes are the perfect complement along with steamed broccoli. Cutting the chunks into 1 inch dice allows you to get the salmon and the potatoes in and out of the oven at the same time. I recommend using a cast iron skillet and plenty of oil for the crispiest texture.
Best Salmon Ever
2 large salmon filets (1-1 ¼ lbs)
4 tbsp maple syrup
2 tbsp dijon mustard
3 tsp apple cider vinegar
1-2 tsp chopped fresh rosemary
Dash of olive oil
Salt and pepper to taste
Line a cast iron skillet or a square baking dish with two layers of foil, making sure the top layer is big enough to fully wrap the salmon filets.
Spray lightly with cooking spray or a light layer of olive oil and place salmon filets in the pan. In a small bowl, whisk together all other ingredients and then pour over salmon.
Seal the foil tightly around the salmon and bake for 25-35 minutes until it reaches an internal temperature of 145 degrees. Let rest for a couple of minutes, then unwrap and plate, spooning the glaze from the pan over the top of the filets.
Crispy Roasted potatoes
4-5 small Yukon Gold or Red Potatoes
1 tbsp chopped fresh rosemary
Scant 1/4 cup olive oil
Salt and pepper (be generous!)
Cut potatoes into 1" dice and toss with olive oil, rosemary and salt and pepper. There should be a little extra oil in the pan to get the potatoes very crispy. Place in a single layer in a large cast iron skillet or baking dish and bake at 400 degrees for 25-35 minutes, tossing every ten minutes, until crispy and easily pierced with a fork.