Maple dijon, a variation of honey dijon, is such a nice, easy and amazingly tasty flavour combo that goes great on so many things including meats like chicken and fish and vegetables like green beans, asparagus and even brussels sprouts, but my favourite way to enjoy it is on silky smooth salmon. Although the basic maple and dijon combo is great I often like to change things up with additions like grainy mustard or other flavours and one truly standout version is this one with a Japanese theme including miso. Miso is a fermented soybean paste that is packed with flavour and umami and it is typically used in soups but it also goes great in sauces and marinades like this one.
This maple-miso dijon salmon is literally as easy to make as mix the marinade, marinate and cook! All said and done it only takes about 15 minutes of effort! If you place the salmon in the marinade the night before or in the morning you can have the main course of your dinner ready in under 15 minutes! In addition to being super quick and easy to make it is amazingly tasty and pretty healthy to boot! The maple, miso and dijon flavours go magically well with the buttery, flaky salmon that just melts into your mouth!
I served the maple-miso dijon salmon on a bed of roasted beets and sauteed beet greens making for one really tasty and healthy light meal. The maple-miso dijon marinade also makes for a great salad dressing and I drizzled some extra over the beets and greens.
This maple-miso dijon marinade would also go well on many other fish like butterfish, halibut, etc.
Maple-Miso Dijon Salmon
A super quick, easy, tasty, and healthy salmon in a maple-miso dijon glaze.
- 4 (6 ounce) salmon fillets
- 1/4 cup maple syrup
- 2 tablespoon grainy mustard
- 1 tablespoon dijon mustard
- 1 tablespoon white miso paste
- 1 tablespoon rice vinegar
- 2 teaspoons soy sauce
- 1 clove garlic, grated
- Place the salmon in a baking dish, brush with the mixture of the maple syrup, mustards, miso, vinegar, soy sauce and garlic and bake in a preheated 400F/200C oven until the salmon just starts to flake easily, about 10 minutes.
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