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
This is the pasta sauce I crave more than any other. It’s easy to make and perfect when there’s a finicky eater at the table because the bacon is irresistible. You can combine the simple flavours of a great tomato sauce with crowd-pleasing bacon, and you’re guaranteed a winner.
The Prince Edward Island International Shellfish Festival is one of my favourite annual events where I get to showcase world-renowned, locally grown mussels, oysters, and of course, lobsters. This is my twist on the classic lobster roll, spiced up with my favourite hot sauce and lined with a paper-thin sheet of seaweed.