The combination of two kinds of mustard, maple syrup and fresh lemon juice makes a delectable sauce for the salmon. Salmon is a great source of omega-3 fatty acids, many vitamins and minerals and an outstanding source of protein. Both farm-raised and wild salmon work well for this recipe. I used metal skewers for threading the salmon cubes but if you use wooden skewers they’ll need to be soaked for 30 minutes in water, so they don’t burn in the oven. I’m serving the salmon with jasmine rice and a leafy green salad.