Dijon mustard with maple syrup isn’t the most obvious flavor combination, but drizzled over baked salmon fillets and topped off with some fresh greens, it totally works. Jonny isn’t a huge fan of fish, but he really enjoyed the distinct sweetness of the maple syrup with the bite of the grainy mustard. Salmon is an excellent source of high-quality protein, vitamins and minerals (including potassium, selenium and vitamin B12) but it is their content of omega-3 fatty acids that receives the most attention.Omega-3 fatty acids contribute to healthy brain function, heart function, joints and general well being.
- 2 Skinless, Boneless Salmon Fillets
- Salt and Pepper
- 2 Tbsp of Maple Syrup
- 1 Tbsp of Dijon Mustard
- 1 Tbsp of White Wine Vinegar
- 1 Tbsp of Worcestershire Sauce
- Few slices of bacon or ham for deccoration
- Preheat the oven to 200 degrees. Place the drained and rinsed chickpeas in a bowl
- Generously sprinkle the salmon all over with salt and pepper.
- In a small bowl, whisk together the syrup, mustard, vinegar, Worcestershire sauce, and 1 teaspoon black pepper to make the glaze.
- Brush the salmon tops generously with the glaze and place skin-side down on pre-lined baking tray. Bake the salmon in the oven for 15-20 minutes.
- Carefully remove the fish from the oven and place skin-down on a serving plate.
- Serve with green salad and a sprinkle of sliced ham.