4-Ingredient Maple Mustard Salmon in 15 Minutes
By Wendy Ruopp, Managing Editor of EatingWell
With just 5 minutes of prep time and 4 ingredients you can produce baked Maple-Mustard Salmon for dinner that's ready to eat in 15 minutes. This super easy, healthy dinner recipe features the earthiness of mustard, the smoky sweetness of pure maple syrup and smoky spiciness of a little smoked paprika, plus heart-healthy salmon all baked fuss-free in the oven.
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It's so fast that you'll want to make fast side dishes to go with it. Toss green beans with a little olive oil, salt and pepper and roast them on a baking sheet in the oven alongside the salmon. Make a pot of quick-cooking couscous or quinoa while the roasting is going on and everything should be ready at the same time. (Don't miss: How To Cook Quinoa)
Here's the recipe:
Smoky Maple-Mustard Salmon
Makes: 4 servings
Active time: 5 minutes | Total: 15 minutes
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It doesn't get much easier--or more delicious--than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.
3 tablespoons whole-grain or Dijon mustard
1 tablespoon pure maple syrup
1/4 teaspoon smoked paprika or ground chipotle pepper (see Notes)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
4 4-ounce skinless center-cut wild-caught salmon fillets (see Notes)
1. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
2. Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
Per serving: 148 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 4 g carbohydrates; 23 g protein; 0 g fiber; 276 mg sodium; 434 mg potassium.
Notes:
• Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.
• Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.
• Wild-caught salmon from the Pacific (preferably Alaskan) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.
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By Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.
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