Maple Mustard Salmon

I once vowed to never buy fish again in Enid. Don’t worry, I haven’t broken that vow. I wouldn’t dare. However, when we were in Dallas a few weeks ago, we had to buy some fish! We stocked up, put it on ice, and threw it all in the freezer when we got home.

I am sad to report that these were our last 2 pieces.

Salmon is really easy to prepare because there are so many different marinades you can make with ingredients you already have at home. I think it goes best with something sweet, citrusy, or mustardy. This recipe combined 2 out of the 3!

(adapted from Cooking Light)

3 tbsp Dijon mustard
3 tbsp maple syrup
1 tbsp balsamic vinegar
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 large salmon fillets

Combine first 5 ingredients in a large ziplock bag. Add the salmon to the bag and make sure it is well coated. Refrigerate at least 20 minutes or up to 2 hours.

Preheat oven to 400 degrees. Place salmon on a baking sheet and bake about 15 minutes, until salmon is just barely cooked through (or to desired doneness).