Friday, March 30, 2012

Maple Citrus Baked Salmon

One of my many health goals includes eating more fish.  I like fish, but honestly I haven't mastered the art of cooking fish.  

My problem is that I only really like fish if it cooked well, which I can't seem to do consistently. 

and I hate feeling like I wasted money which is how I feel if I mess it up! But since my sons don't even really know what fish is (other than Nemo) because it's so rare that I cook it I decided that needs to change.  

I happened to find a lovely piece of fresh Salmon at the store for a good price and so I decided to take the plunge (OK, no so funny but it's late!).  I found this fabulous recipe over at Pioneer Woman.  

Side note... I love Pioneer Woman, but who doesn't... I feel like I just want to pull up a chair at the table and have a chat while she is cooking in her kitchen.  Oh and I had to add Pam Anderson's cookbook to my wish list after reading this post and I am sure you will too so if you don't want to buy another cookbook I recommend NOT viewing.  

BUT if you do visit doesn't that deviled egg salad on butter lettuce sound amazing.  Of course those are two of my favorite things (and would be perfect right now since eggs are on sale for Easter) but of course I digress back to the stranger in my kitchen - FISH... 

The inspiration recipe was so easy it seemed perfect but I wanted to kick it up just a little bit with some added flavor.  So I whipped up a very light glaze with a few of my favorite flavors that I think work perfectly with the rich fatty deliciousness of salmon.  Since I'm hoping to convert my little guys to fish I kept it very light. 

Maple Citrus Baked Salmon

1.5-2lb Salmon Fillet (I used skin on)
1 tablespoons olive oil
1 lemon
1 tangerine (could use orange)
1 teaspoon Dijon mustard
1 tablespoon maple syrup

Brush the front and back of the salmon with 1/2 tablespoon of olive oil. Cut the lemon in half.  Thinly slice one half, juice the other half.  Juice the tangerine.  Combine the remaining olive oil, lemon juice, tangerine juice, Dijon mustard and maple syrup. Whisk to incorporate all ingredients and season with salt and pepper to taste.  Apply glaze to fish and then layer sliced lemon down the center of fish.  Apply a small amount of salt and pepper to fish.  Per the inspiration recipe place in cold oven and turn oven to 400 degrees.  Since my piece of salmon was only 1.25lbs I only cooked for 20 minutes and in probably would have been best at only 18ish.  I lined my pan with foil so it was lovely easy clean up!