Maple and Mustard Glazed Salmon with ‘Leftovers’

Whilst my husband would eat salmon ‘any which way’ I do have to admit that I prefer it with a flavoursome rub or topping.

I had a day recently with nothing planned for dinner, but I knew I had some leftover salsa and coleslaw in the fridge, and some coconut rice in the freezer and decided this would go beautifully with some salmon which I also keep a good stock of frozen as we try to eat fish at least twice a week.

I took some salmon fillets out and chose to make a maple syrup and mustard ‘rub’.

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Simmer for a minute or two

Two teaspoons of Dijon mustard mixed with two tablespoons of maple syrup in a saucepan and simmered gently for a couple of minutes produces a nice thick sauce.

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Brush the syrup on to the salmon fillets

 

Brush the salmon fillets with the sauce before baking.

 

 

Bake the salmon uncovered at 350°F for fifteen to twenty minutes until just cooked.  All ovens vary, so watch the salmon carefully.

I served my salmon with some coconut rice, leftover Colourful Coleslaw and Fruit Salsa.  I couldn’t have asked for a more delicious combination of flavours or colours.

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Maple Syrup and Mustard Glazed Salmon with Colourful Coleslaw, Fruit Salsa and Coconut Rice

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.

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About TheRobbInn

Robbinn's Recipes is my online recipe collection of gluten-free, healthy meals.
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