Captain John’s Salmon
with Maple Mustard Sauce
Icicle Seafoods
4 6-ounce Atlantic or sockeye
salmon portions, skin removed
Salt
Pepper
1 tablespoon vegetable oil
2 tablespoons pure maple syrup
2 tablespoons Dijon mustard
2 garlic cloves, finely chopped
2 teaspoons mustard seed
1/4 cup chopped scallion greens
3 tablespoons water
Pat salmon dry and season to taste with salt and pepper.
In a large nonstick skillet, heat oil over medium-high heat until hot but not
smoking. Place salmon in the pan and sauté, turning once, until just cooked
through, 3-4 minutes per side. If necessary, cook in 2 batches. Transfer to a
platter, cover and keep warm.
Remove the skillet from the heat and let cool for about 1 minute. Add water,
maple syrup, mustard, garlic, mustard seed and scallions to the pan and whisk
together. Add salt and pepper to taste.
Pour the sauce over the salmon and serve. Makes 4 servings.
