Ingredients
2 4-ounce salmon fillets
3 tablespoons maple syrup
3 tablespoons dijon mustard
3 dashes cinnamon
1/4 cup chopped walnuts
Method
Sources
📖
RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Maple wood — sweet, mild smoke for bacon, ham, poultry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Enameled cast iron saucier — risotto, polenta, cream sauces
Small enameled saucepan — warming sauces, melting butter, reheating
Crystallized maple syrup — baking, rubs, finishing
Dark robust maple — bold flavor for baking, glazes, marinades
Maple wood — sweet, mild smoke for bacon, ham, poultry
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Wisk maple syrup, mustard and cinnamon in bowl. Heat in a sauce pan on the stove on low heat. (This makes enough sauce for several fillets, and can be stored in the refrigerator for a few days. ) Bake salmon on lightly oiled glass baking dish at 350 for 15-17 minutes (until it reaches an internal temperature of 145, when salmon is done!). After about ten minutes, spoon one tablespoon of sauce onto each fillet, and sprinkle walnuts on top. Bake for remaining 5-7 minutes.
Serve with warm sauce.