Maple-Dijon Baked Salmon
1.5 lbs fresh salmon
1 c. Maple Dijon Marinade (recipe below)
Preheat oven to 350. Line baking dish with tin foil. Place salmon skin-side down on the ungreased tin foil (trust me). Liberally cover salmon with Maple-Dijon Marinade. Allow fish to marinate for 10-15 minutes, uncovered at room temp or in the fridge. Bake for 18-22 minutes, give or take. Fish is done when you press your thumb on the thickest part of the flesh and it feels firm but springs back to the touch (this is the beau’s patented method; and his salmon is always like buttah). When serving, gently run a spatula between the skin and the fish and lift the fish off the skin (because it wasn’t greased, the skin sticks to the tin foil, and you have only delicious fish to serve). Serves 4.
this also makes a wonderful salad dressing
3 tbs Dijon mustard
1/4c. olive oil
2 tbs pure maple syrup (NOT pancake syrup, sorry Mrs. Butterworth)
1 scallion, cleaned and chopped
1 tsp garlic powder
1 tsp each: Sea Salt & Freshly Cracked Pepper (more to taste)
Combine all ingredients in a small bowl and whisk thoroughly (I also like to add to a small jar, cover and shake it till all get out). If there’s too much tang, add another tbs of maple syrup to mellow the flavor.
Mushroom Rice Pilaf
1 tbs butter
1 clove garlic
6-10 button mushrooms, cleaned and sliced
1/2 medium white onion, sliced
1 -1/4 c. brown rice
2.5 c. chicken or veg stock (plus one extra cup)
1/2c. Parmesan cheese
1/4c. Flat-leaf (Italian parsley), de-stemmed and chopped
In a medium saucepan, melt butter over medium heat. Add garlic, mushrooms and onions. Sautee until all the water has been released and vegetables are browning (about 10 min). Add rice and toss with vegetable mixture until coated. Add chicken stock and bring up to a boil then reduce to a simmer and cover. Allow rice to cook until soft (10-40 minutes depending on what kind of rice you have). Once all the liquid has been absorbed, check rice for doneness, if still somewhat hard, add remaining stock 1/2c. at a time and cover again until soft. Remove from heat and mix Parmesan cheese and parsley through rice and serve. Serves 4.
2 lb Greens (Spinach, Kale, Collards, Frisee etc.)
2 tbs olive oil
Sea Salt, Cracked Pepper
Heat oil in a large pot over medium heat. Add greens and gently toss until wilted and slightly browned. Remove from heat and season liberally with sea salt and cracked pepper. Serves 4.