Salmon is a regular guest at our table, often grilled with this simple sauce. Its sweet and pungent flavour easily stands up to the richness of the fish. Whenever possible we choose wild Pacific salmon; it’s the most sustainable choice available. We’re also big fans of farm-raised Atlantic salmon. It’s much better for us, and the environment, than beef or meat every day.
4 (about 6oz each) salmon fillets
lots of sea salt and freshly ground pepper
1/2 cup of maple syrup
1/2 cup of grainy mustard
Season the salmon fillets with lots of salt and pepper.
Whisk the maple syrup and mustard together. Place the salmon in a small pan or resealable plastic bag. Pour the marinade over the salmon and marinate for 1 or 2 hours, or even overnight.
Build a hardwood fire and let it die down to a thick bed of glowing coals, or preheat your barbecue to its highest setting.
Grill the salmon fillets for about 5 minutes on the first side, a little less on the second side. Serve at once.
You can easily bake this fish as well. Just pop it into a preheated 400°F (200°C) oven for 12 minutes or so. You can personalize the marinade a bit as well by adding 1 teaspoon of curry powder or chili powder. You can also substitute honey for the maple syrup.
Mussels travel with their own built-in sauce base. They’re easy to steam and, when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you want, so mussels are also a great ingredient to freestyle with.