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
I love the way stewing transforms inexpensive, tough cuts of beef into tasty, tender stew. The earthy flavours of root vegetables combine with the full body of beef stock and aromatic red wine to form a rich flavour base. The only thing better than a bowlful of hearty stew is the same bowl with a biscuit topping!
Ease of Preparation: Moderate