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
The sunny flavours of the Mediterranean and the flavour of a live wood fire in my backyard make this one of my favourite ways to serve lamb. It’s a great excuse to fire up your grill any time of year. Both the marinade and the tapenade are wonderful with any type of meat or fish.
Eggs are one of the most versatile ingredients in your kitchen. It lets you get food to your family in a hurry without sacrificing flavour. With carbonara, you harness the power of the egg yolk for a quick pasta fix. You can have this dish ready in the time it takes to boil water and cook pasta. The heat from the freshly cooked pasta will thicken the egg yolk in the sauce at the last moment. You'll be amazed at how something to simple and so speedy can be so tasty.