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.
There’s nothing more satisfying than a bowl full of spaghetti and meatballs and my gold standard tomato sauce. Every cook has an all-purpose tomato sauce up his or her sleeve, a perfect last-minute pasta sauce that’s just as good served without meatballs.