Thursday, May 19, 2016

Easiest Spring Salmon and Asparagus #dinner #recipe

LUCY BURDETTE: The farmers market opened in Connecticut last week on the town green and I can't tell you how happy that made me! So far we have nothing in the garden other than asparagus, so I went shopping with vegetables and bread on my mind. I was also in the state of mourning over the yellowtail snapper in Key West as well as the Key West pink shrimp. So I was happy to see the fish vendor's booth not too crowded. (Keep in mind that it was raining and in the low 50s, so only the most intrepid souls were out.)

I've never been a big fan of salmon, but we know it's good for us (try to eat wild, not farmed.) And our son-in-law made us a delicious grilled salmon on a cedar plank last month. So I decided to try a recipe for myself. 


"How are you going to cook it?" asked the fish lady.
"I have no idea," I admitted.
"I bake it with a basting of maple syrup and mustard. It's delicious and could not be easier."


Sold!

Always on the lookout for low sodium products that taste good, I've come across some fabulous Canadian mustards, made by a company called Koslik's (MJ and Linda--you are so lucky!) They have a store locator so you can figure out whether a place nearby carries them. I've tried three kinds and they're all delicious. My latest obsession is with their amazing maple brand. Only 20 mg sodium, spicy with a tang of sweet--what could be more perfect?

Ingredients for simple baked salmon and asparagus (for two people)


8 ounces wild salmon 

3 tablespoons good maple syrup
1 tablespoon Koslik's amazing maple mustard

10 to 12 stalks fresh asparagus

Preheat the oven to 350. Cover a large baking tray with parchment paper and then brush
it lightly with olive oil. Drizzle more olive oil on the asparagus and roll the stalks in the oil on one side of the tray. 

Whisk the syrup and mustard together. Place the salmon on the other end of the tray and brush with the mustard maple syrup mixture. 

Five minutes into baking, remove the tray and brush again with mustard etc. Bake another five or so minutes until the asparagus is bright green and the salmon light pink. We served ours with a green salad (aren't those sprouts cute? They are called wasabi sprouts and have a little kick.)













The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

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18 comments:

  1. Lucky you, to have your own asparagus bed! This does indeed look like a delightfully simple recipe. Our market recently has been featuring Maine salmon, which they promise is wild caught (and no silly additives to make it pink), so I may just try this!

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    1. Ours was supposed to be from Nova Scotia. Hey, I'll trade some asparagus for apples!

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  2. Looks and sounds great! Some salmon is quite strong, others quite mild -- as a commercial fisherman friend says, a salmon for every palate!

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    1. that's interesting--how would you know what you're getting?

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  3. I love this and will do it asap! Our local asparagus isn't in yet, but I can't wait. Thanks Roberta/Lucy for a great recipe. Off to share! Hugs, MJ

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    1. thanks MJ, and you can bring a case of assorted mustard to Malice next year and auction to highest bidder:)

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  4. Lovely to look at and delicious to eat!

    Those fat asparagus cook in that little time?

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    1. I have been trying to post this since 9 am!

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    2. Libby, so sorry blogger is giving you fits! yes, the homegrown asparagus cooks up quickly and tastes so much better!

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  5. This is my kind of meal! Love it!

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  6. In one of our house moves many years ago, what I was most upset about leaving was my third year asparagus bed. All of you who have beds know that the third year is the first year you can really pick your asparagus. We did have a little on year two but didn't want to disturb it for our big supply the following spring. Ugh, we moved. I just hope that the new owners picked it and didn't let it go to waste. Some memories never leave even those of asparagus. :) I love to grill my asparagus with balsamic vinegar and olive oil and cracked pepper and kosher salt. So simple yet divine. Maple syrup is great with fish and chicken too, and I do tuna steaks in much the same way as you did this salmon. Dinner time, must dash.
    Thank you for the inviting recipe.
    Sincerely,
    Cynthia B

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    1. Oh Cynthia, that's a heartbreaker--leaving your bed behind! Hope you got a new one started and are cutting again now.

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  7. In my book, it doesn't get much better then salmon and asparagus! I could eat them most every day. Thanks for sharing your easy recipe!

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  8. Lucy and your own bed of Asparagus now that is impressive. Ladies don't faint Babs here from Babs Book Bistro you all know I get busy and forget. Bad I know. But I love all that you authors do for us and the recipes are always great.

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