This recipe is a quick and delicious way to celebrate a few of Canada's iconic ingredients. A quick glaze of maple syrup and mustard brings the sweet and savoury, and the oats creates a hearty and whole crust. Serve it alongside other Canadian favourites, like Prince Edward Island potatoes!
Yield: 2 servings
2 tablespoons (30 mL) of your favourite mustard
1 tablespoon (15 mL) of maple syrup
Lots of freshly ground pepper
1/4 cup (60 mL) of quick cooking oats
2 portions of skin on salmon fillets (4-5 ounces/115-152 grams each)
A splash of vegetable oil
Preheat your broiler and position a rack a little lower than the middle of the oven.
In a small bowl, mix together the mustard, maple syrup and pepper. Spread out the oats in a shallow dish or plate. Rub the flesh of the salmon with the maple mustard mixture, avoiding the skin. Dip the salmon, skin side up, into the oats and press gently to encourage adhesion.
Heat a splash of oil in a medium non-stick pan over medium heat. Place the salmon into the pan skin side down and lightly spray the oat-crusted tops with cooking spray. Cook for just a minute or two to let the skin begin to crisp.
Transfer the pan to the oven and let broil until the salmon is cooked through and the oats have browned without burning, 10 minutes or so.
Serve with mustard pickles and share!
© Chef Michael Smith
There are few things as good as a warm bowl of homemade macaroni and cheese especially when it doesn’t come out of a box! I don’t normally put lobster in mine - and this version is great without my favourite crustacean - but it’s a great way to make the ordinary extraordinary
One of the easiest ways to cook any type of fish is to simply simmer it in a flavourful liquid. And if that liquid just happens to taste like a classic cocktail, all the better! This dish tastes like a special occasion, but you can actually put it together in minutes.