The holiday season is just around the corner and let’s face it… we need to eat a little bit healthier so we can engorge ourselves and kayak down a mountain of mashed potatoes for when that week comes (please view image below).
This recipe came from a dear friend’s husband who fishes lake Michigan for salmon every year. I tried this amazing glaze/sauce when I was invited over for a bon-fire and a fresh salmon fry… a classic Wisconsin Friday fish-fry. Have you ever tried one? If not, you better get yourself up to the north woods!
This is an easy recipe, but what I like most about this is that it uses the beauty of spices… once again. It also can be a bit fun. This recipe is good for two large salmon steaks.
- 2 Medium-sized salmon steaks
- 2 TB stone ground mustard
- 2 TB mayo
- 1 TB brown sugar
- 1 TB dill
- 1 TB mustard seed
- Salt & pepper to taste
Some Tips-and-What Not
Get yourself a 1/8 measuring cup ASAP. I cannot tell you how many times this little tool has come in handy for me in so many recipes. Since it is mainly Devin, Maple, and I living and eating together there isn’t a need for making up large batches most times. If you find yourself in the same predicament, then invest in a 1/8 measuring cup. You’ll find it is easier to cut so many recipes in half. If you don’t want to get one… then just remember that 2 TB = 1/8 cup. Also… if you’re not into meat… try this recipe on tofu!
Preheat the oven to 450 degrees F. Mix together the stone ground mustard, mayo, brown sugar, and salt & pepper in a medium-sized bowl. Stir it enough so that it can sit and let the sugar dissolve.
Meanwhile, in a large dry skillet, pour your mustard seed into it. On medium heat, cook the mustard seed until it just starts to pop. This is the fun part, but don’t get hit! If you’re using dried dill, feel free to add it into the hot skillet after you start to hear the popping. If you’re using fresh dill, chop it and add it to the mayo mixture.
When done, mix everything together in a small bowl and glaze it onto two fresh pieces of medium-sized salmon steaks. Place them on a baking sheet (skin-side down) and bake for approximately 12-15 minutes or until cooked thoroughly
Serve with some of your most favorite side dishes (I chose to serve it with a nice sun-dried tomato pasta with some asparagus that was on sale).
Live long, cook well, and be happy!