Salmon with Maple, Mustard and Dill

Today, I thought I would share a sweet and savory salmon recipe.  YUM!

plated

Fresh dill and lemon add color but more importantly a lovely flavor. For some garlic flavor, sliced garlic scapes added a finishing touch.  Garlic scapes have not officially been tested for FODMAP content but they are well tolerated by my clients and since other greens in this family are low FODMAP such as leek greens and spring onion greens…you might want to give try them.  If not, feel free to use the green part of scallions (spring onion), instead!lemons_dill

First combine maple syrup, mustard, paprika, pepper, salt and pepper to create a tasty glaze to drizzle over the salmon.syrup

This salmon dish bakes quickly in the oven for a nourishing and tasty evening meal.  We enjoyed the salmon with a kale salad dressed with lemon, garlic-infused olive oil, Parmesan cheese, sea salt and freshly ground pepper.salmon

Salmon with Maple, Mustard and Dill

Ingredients

  • Serves 2-3
  • 6-8 ounces salmon
  • 2 tablespoons pure maple syrup
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon paprika
  • Salt and pepper, to taste
  • 1 tablespoon sliced garlic scapes (can sub in spring onion greens)
  • 1-2 tablespoons chopped fresh dill
  • 1 lemon (1/2 of the lemon sliced and other half to squeeze over salmon)
  • salt/pepper to taste

Instructions

  1. Preheat oven to 450°F. Line a baking sheet with parchment paper.
  2. In small bowl, combine maple syrup, mustard, paprika, salt and pepper.
  3. Place salmon on the prepared baking sheet.
  4. Spread the mustard & maple syrup mixture evenly on the salmon
  5. Place 4-5 lemon slices on top of salmon, squeeze extra lemon juice on top.
  6. Bake in oven until just cooked through, about 15-20 minutes.
  7. Remove from oven, sprinkle with garlic scapes (or scallions) and fresh dill.
http://blog.katescarlata.com/2015/09/04/salmon-with-maple-mustard-and-dill/

Happy L-O-N-G weekend to my fellow US followers!

Enjoy!

9 replies on “Salmon with Maple, Mustard and Dill

  • Kathryn

    I was just trying to figure out what to make for dinner, and this sounds heavenly. Do you find that maple syrup is well tolerated by your FODMAP clients? For some reason I have thought it was a no-no and am excited about the potential to give it a go.

  • Trish

    Hi Kate, I had not heard of garlic scapes before (I am in Australia). It looks on the internet like the flower heads of immature garlic?

    • Curtis Kelley

      The scapes are the flower heads. They are delicious. I get them at our farmer’s market. I also make pesto with them. Yummy.

    • katescarlata

      Yes, Trish, it is the green stalk that grows out of the garlic. The garlic scapes have a nice mild garlic flavor. I don’t believe they have been tested at this time–but seem to work well for my patients.

  • Laury Hunt

    This recipe arrived at the perfect time – we had salmon last night. Didn’t have the garlic scapes but quite tasty without. Thank goodness for maple syrup.

    Have you heard of the Breads from Anna products – gluten free, dairy free, corn free, soy free, nut free….. but then I went online and saw they use pinto bean, chickpea, and navy bean flour. I suppose those will not work, correct. It looked too good to be true 🙁

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