Mustard, Maple & Orange Marinated Salmon

Mustard, Maple & Orange Marinated Salmon

Mustard, Maple & Orange Marinated Salmon

This is a delicious, easy way to prepare salmon, and a great weeknight meal!  Serving it with the Orange Scented Couscous with Herbs & Almonds is a must, as the flavors complement the fish perfectly, and it is a fast side dish. My husband, who is not a fan of salmon, even loves this version.  Asparagus in the spring, or Brussels sprouts in the fall, are great vegetables to serve on the side.  Serves 4

Marinade:

1 Tablespoon whole-grain Dijon mustard

1 teaspoon Dijon mustard

2 Tablespoons orange juice

1 teaspoon orange zest

1 Tablespoon maple syrup

2 Tablespoons grapeseed oil

Salt & pepper to taste

Combine the marinade ingredients in a small bowl and whisk until a bit thickened. (Set aside 2 tablespoons for drizzling over the cooked fish).

4-6 to 8ounce portions of fresh salmon fillets   (The origin of the salmon is not nearly as important as its condition.  Firm, pink, and with a clean, not fishy, aroma are what you are looking for when buying salmon)

Orange Scented Couscous with Herbs & Almonds

Place the salmon on a small baking sheet and brush all over generously with the marinade.  Cover with plastic wrap and allow to come to room temperature, about an hour.  Preheat the grill or broiler.  Medium heat works well, so adjust your grill or broiler accordingly.

Oil the grill grates or broiler pan well, and place the salmon with the skin side toward the heat source, (skin down on the grill, skin up under the broiler).  Cook until the skin is crispy and browned, and the salmon is cooked through, 5-15 minutes, depending on thickness.  (If the fillets are really thick, it might be necessary to finish cooking them in a 400-degree oven for a few minutes after grilling or broiling to finish the cooking and prevent the skin from becoming burnt.  Just place the broiler pan or a rimmed baking sheet with the fish in the preheated oven until the flesh is cooked and flakes easily.  I like the skin a bit charred so I always cook it with direct heat until done.)

Serve over Orange & Herb Scented Couscous.

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