September 25, 2012

Maple Dijon Crusted Salmon

I had the incredible opportunity to live in Australia for about 6 months during a study abroad program.  During the week ends, I often visited the South Bank Parklands for their unique markets, which featured specialty food items, produce, collectibles, treats, and so much more.  The market vendors sold so many unique spice blends, homemade soaps and perfumes, and candles that were made from ingredients indigenous to Australia.  My friend and I would often just stroll the market and just "sniff shop."
Recently, while shopping at Williams-Sonoma, I came across Murrumboee's Australian Bush Pepper & Salt for sale.  Since anything from Australia often evokes memories of my time there,  I decided to purchase one.  As soon as I opened it, the smell transformed me back to strolling the South Bank Parklands and smelling all the unique spice blends.  Isn't it neat how you can smell memories?  The spice blend contains a desert tangy berry that the Aborigines refer to as a "bush tomato."  It can be used whenever salt and pepper are required, and it just smelled like it would be the perfect seasoning salt.

I decided to try it with this salmon recipe.  Normally, I sprinkle a little salt and pepper on salmon before cooking it.  This time, I decided to use my special Aussie Bush Pepper and Salt mixture.  Dijon mustard complements salmon well, and so does maple.  Why not combine them?  The maple and pecans add a sweet flavor, but the dijon mustard and the Bush Pepper and Salt add just the perfect kick to the dish.

If you're looking for an easy, elegant entree, then this maple dijon crusted salmon will fit the bill.  It requires just a few ingredients and delivers outstanding flavor.  This is a simple dish to prep for a dinner party.

Maple Dijon Crusted Salmon
Yields 2 servings

2 salmon fillets
2 tbsp. dijon mustard
3 tsp. maple syrup (OR 1 tbsp. maple sugar)
1/8 cup chopped pecans
Salt and pepper (or Australian Bush Pepper and Salt), to season

Places your salmon fillets on a plate and pat dry with a paper towel.  By patting them dry, you will help the toppings adhere to the salmon.

Mix together the dijon mustard and maple syrup in a small bowl.  Lightly season the fillets with salt and pepper.  Then, spread the dijon mustard-maple syrup mixture evenly onto to the tops of both fillets.  Disperse the chopped pecans evenly on each fillet.  Cover the fillets with plastic wrap, and refrigerate for up to an hour.

Preheat grill for medium heat, and cook the salmon for about 8 to 10 minutes, or until the fish flakes easily with a fork.

Source:  A Simply Sweet Justice original

1 comment:

  1. are so lucky to have lived in Australia. I really hope to visit one time. I LOVE salmon and probably eat it once a week! So I'm always happy for new recipes. I think maple pairs really well and combined with the mustard...I bet it's fabulously sweet and tangy! I'll have to look in my William Sonoma here to see if I can snag a bottle of that pepper/salt seasoning! This looks so good! : )


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