Last week, I made some very nice pork chops with an apple and Dijon mustard kind of glaze thing that I quite liked, and I got to thinking it could be quite nice drizzled over a bit o’ salmon.
I adapted the sauce/glaze thing a bit, and think it worked out really well – doubly so if you count the fact that I was also able to bake honey-mustard glazed green beans in the same very hot oven. Add a nice bit of Basmati rice and a serving or three of my hit carrot salad, and you have a nice little dinner with a minimum of fuss.
•1 cup apple juice
•1 tbsp coarse ground Dijon mustard
•1 tbsp balsamic vinegar
•1 tsp Trader Joe’s 21 Seasoning Salute
– or any salt-free blend
•Salt and pepper, if desired
Remove from heat and allow to cool. Pour over the salmon and let rest for 30 minutes.
Heat the oven to 450º and line a rimmed baking pan with foil and coat with cooking spray.
Place the salmon (skin side down) in the foil-lined pan, spoon any remaining marinade over and bake until browned in spots and done to your liking – eight to twelve minutes.