Flashback Friday - Maple Dijon Salmon

My husband enjoys fishing and each year goes up to the Queen Charlottes (Haida Gwaii) on the

west coast of Vancouver Island to fish for salmon.

For Flashback Friday I thought I'd repost the first recipe I posted to the Mennonite Girls Can Cook Blog.  It's still a favourite recipe with our family and friends.

This time, I forgot to add the pistachio nuts but it was just as good.

1-1 1/2 pounds filleted salmon (will serve about 4-6)

3 tablespoons pure maple syrup

3 tablespoons Dijon or Grainy mustard

1/2 cup shelled and chopped pistachio nuts (if desired)

*The amount of maple syrup and mustard will depend on how big your piece of salmon is. Just remember to use equal amounts of each.

1. Lay salmon skin side down on a pan covered in heavy foil and lightly sprayed with oil.
2. Mix maple syrup and mustard together in a bowl.
3. Spread about half over the salmon before baking. (Baste halfway through with the remaining mixture)
4. Sprinkle with pistachios (if desired) and bake in oven at 350 F or on grill until fish is done. It should flake easily with a fork but not be too dry. (Depending on the thickness of the fish, this will take about 20 minutes.)
5. Lift the salmon off of the skin and place on serving plate.

A happy man with his catch!

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