18 Jan 2016 Maple Herbed Salmon

This is a light and tasty salmon, which can be served in smaller portions for an appetizer course or in larger portions for a main course dish.  As with all my recipes, it is easy to prepare, healthy and full of flavor.  Serve it with a side salad and pasta or rice, for a complete parve (or alongside a dairy) meal.

When I asked my daughter what to call this recipe while preparing this post, she replied: “Delicious!”

From our kitchen to yours, we wish you בתאבון! 

Maple Herbed Salmon

8 appetizer-sized salmon fillets, boneless and skinless (or 4 main course size fillets)

Place the salmon fillets in a baking dish and dress the fillets with:

1/4 c. pure maple syrup, 1 1/2 Tbsp. lemon juice, 2 cubes frozen dill, 1 tsp. dried parsley flakes, and a sprinkle of mustard powder over each fillet.

Allow the salmon to marinate for about 30 minutes.  Pre-heat the oven to 375*.  While the salmon is marinating, in a small bowl, mix together: 2 Tbsp. cornflake crumbs and 1/2 Tbsp. toasted sesame seeds.  Sprinkle the crumb-seed mixture over the salmon after it has marinated (do not pour off the juices that will have accumulated in the pan).  Bake the salmon for 25 minutes at 375*, or until desired doneness. 

Serve warm, cold or at room temperature, according to your preference.