Now, we used to eat a lot of salmon in my home, partially because I think it’s delicious, partially because it’s a sinch to cook (and so quick!), and of course, obviously because of its heart healthy Omega 3s that most of us Canadians fail to get enough of. But ever since my fiancé had a salmon dish that didn’t agree with him much (FYI- it wasn’t in my home!), he’s been on super strike from the delicate pink fish. I was a bit worried I would have to fight with him to try this amazing maple salmon.
Converting Fish Haters with Maple Salmon
I was determined to put salmon back on the menu but it would need a killer comeback meal to pull it off. So I busted out some more of my favourite healthy flavours- crunchy nutty almonds, sweet maple, zippy mustard, sprightly orange and hearty kale to round out the dinner time roster. This maple salmon was sure to be a hit. This meant even more healthy fats on board as a result of the almonds and olive oil! Talk about a triple threat!
The result was a really satisfying complete meal that felt perfect for a light dinner or fulfilling lunch. I love the big bold flavour of the sweet maple salmon glaze in juxtaposition with the crispy nutty crust, while the salad is truly delicious and satisfying all on its own.
What’s your favourite way to eat salmon? Have you tried maple salmon? Leave me a comment below with your favourite recipes!
I busted out some more of my favourite healthy flavours- crunchy nutty almonds, sweet maple, zippy mustard, sprightly orange and hearty kale to round out the dinner time roster. This maple salmon was sure to be a hit.
- 1/4 cup freshly squeezed orange juice
- 3 tbsp maple syrup
- 2 tbsp sherry vinegar
- 1 tbsp Dijon mustard
- 3 tbsp olive oil
- Salt and pepper to taste
- 8 cups kale leaves finely chopped and washed
- 2 oranges segmented
- 1 oz sliced almonds toasted
- 1/4 cup almonds
- 1/4 cup panko bread crumbs
- Pinch salt and pepper pinch of each
- 2 tbsp grainy Dijon mustard
- 1 tbsp maple syrup
- 2 tsp orange zest
- Salt and pepper
- 3-4 filets salmon 4 oz filets
- 4 tsp olive oil
Mix all of the ingredients together, set aside.
Dress the kale leaves in a few tablespoons of the dressing and begin to massage. Rub the leaves between your hands for a good 5 minutes to soften, then cover and refrigerate for at least 2 hours.
Combine the almonds, panko and a pinch each of salt and pepper into a small food processor and process until it reaches the consistency of breadcrumbs.
Preheat the oven to 425 F.
Mix together the mustard, maple, zest and a pinch each of salt and pepper.
Lightly season the salmon filets with salt and pepper and brush with the glaze.
Sprinkle generously with the almond crust and drizzle each with a teaspoon of olive oil.
Bake in the oven for about 10-12 minutes, or until cooked through.
Once cooked, carefully lift the fish from the skin and discard the skin.
Toss the salad with a few more tablespoons of dressing to taste, and arrange on plates with the orange and almonds.
Top with the cooked salmon filets.