You probably also know this by now but I like salmon. A lot. We eat it at least once a week … usually twice. If you’re shopping for salmon at the grocery store, I recommend getting wild Alaskan or King salmon. DON’T get “farmed-raised.” It’s gross.
I met a fisherman who sells his salmon at the Royal Oak Farmer’s Market here in Michigan. If you’re a Michigander, check him out … his name’s Montana Dan and he’s awesome.
This healthy salmon recipe is a testament to the beauty of simplicity. You only need four things to make it. And, you get a healthy dose of Omega-3 fatty acids (good fats) as an added bonus. Don’t skimp on maple syrup either … get the real thing. I used pure Michigan maple syrup from Nelson Maple Products.
|Prep Time||Cook Time||Serves|
|10 min||10 min||4|
- 1 pound wild Alaskan King salmon (or sockeye) cut into 4 equal sized portions (leave skin on though)
- 1/2 tsp. sea salt
- 1 T real maple syrup
- 1 T Annie’s organic dijon mustard
Pre-heat a pan to medium-high heat. Once the pan gets hot, spray it with olive oil spray (I use a Misto sprayer).
Sear the salmon skin side up for 3-4 minutes, then flip and sear for another 3-4 minutes on the other side. This will leave the salmon a little pink in the middle, which is how it should be enjoyed.
Remove the fish, add the salt, and let it sit for 5 minutes. Meanwhile, reduce the pan to medium-low heat and add the maple syrup and dijon mustard. Simmer for 4-5 minutes and reduce the sauce a bit.
Top the salmon with the sauce and enjoy.
215 calories, 12 g fat, 3.5 g carbs, 22.5 g protein, 382 mg sodium