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."
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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