Broiled Salmon with Smoked Maple and Dijon
- (2) 4oz pieces of good quality salmon
- 1 Tbs Dijon mustard
- 3 Tbs Pecan Wood Smoked Maple Syrup
- 1 tsp vegetable oil
- Salt and pepper
Preheat your broiler and line a broiler pan with tin foil. Put a thin coat of oil on the tin foil to prevent the salmon from sticking. Place the salmon on the pan, flesh side up. Mix the mustard, syrup and oil together and brush over the top of the salmon in a thick glaze. Season with salt and pepper.
Place under the broiler until the fish is just barely cooked through and the glaze has become brown and bubbly – 5 to 10 minutes. (Cooking time will depend on the thickness of your filet).
Serve with rice or quinoa and a green salad and any extra sauce on the side.
