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.
Ingredients
- 2 tablespoons pure maple syrup
- 2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon extra-virgin olive oil
- 2 pounds skinless salmon filets cut into 1 inch cubes
- Kosher or sea salt, to taste
- Freshly ground black pepper, to taste
Servings: servings
Instructions
- If you're using wooden skewers, set them to soak in water for 30 minutes. Pre-heat the oven to 400 degrees F. Line a roasting pan with parchment paper or aluminum foil. In a small bowl whisk together the maple syrup, lemon juice, both mustards and the olive oil.
- Thread the salmon cubes onto skewers and season with salt and pepper. Place the skewers on the roasting pan and baste with the mustard glaze. Bake for 5 minutes then baste again. Cook for another 5-8 minutes or until the salmon is just cooked through. The (metal) skewers will be hot so be careful. Transfer to a platter and serve.