Monday, November 15, 2010

Maple Mustard Skillet Salmon

Salmon is tasty. Fresh out of the ocean or Copper River, you don't need to do anything to it. You don't even need to cook it, really. Maybe a sprinkle of salt and pepper, but that's it. I probably won't be posting any fresh salmon recipes here. You don't need them.

But as summer ends, so does the supply of fresh salmon. Our freezers are full of frozen salmon now, and frozen salmon, frankly, needs a little help. We do a bunch of different things with frozen salmon in this house: Salmon salad, salmon cakes, and quiche come to mind. But my current favorite is putting a fillet skin-side down on a hot cast iron, brushing on a maple syrup and mustard glaze, and sliding it in the oven til it's done. The sweet, spicy glaze stands up to the strong flavor of the salmon and gives it a little oomph. Enough oomph so you can drink a light red wine with it.

Maple Mustard Skillet Salmon
   Serves 2
1 16-20 oz fillet

For the glaze:
1 tbs of good quality mustard
1 tbs of maple syrup
1 tsp olive oil   
1/4 tsp powdered ginger
1/4 tsp cayenne pepper (or to taste)

Preheat oven to 400F. Heat cast iron skillet on medium-high heat. Mix glaze ingredients together in small bowl. Should be fairly viscous. Lightly salt and pepper the fillet, and place in skillet. Brush on one layer of glaze. Wait 2 or 3 minutes, brush on another. Slide skillet in oven, and cook until fillet is cooked through (still slightly pink in middle) about 5 minutes.

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