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
Combine apple juice, mustard, vinegar, and seasoning in a pan, bring to a boil, and simmer until reduced by half.
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.