Caramelized maple syrup with spicy Dijon mustard on crispy BBQ salmon. Mmmm…I picked this recipe up in my hometown, in Canada, making great use of wild Canadian Salmon and 100% pure Maple Syrup. It’s delicious and ready in 30 min, eh!
2 organic/wild salmon fillets
3 tbsp of pure maple syrup
1 tbsp of Dijon mustard
2 handfuls of green beans
1 handful of cherry tomatoes
1 garlic clove
2 sprigs of fresh rosemary
1 cup of wild rice plus lentils and barley, you can find this mix in the grocery store or make it yourself
2 cups of boiling water
1 tsp of veggie stock
1. Rinse the rice until the water runs clear. Place in a pan and add 2 cups of boiling water. Bring to a boil, add the veggie stock and a pinch of salt, reduce heat to low, keep uncovered, cook for about 25-30 min.
2. Rinse and pay dry your salmon and place on a plate. In a small jar add the maple syrup and Dijon mustard. Shake well. Salt and pepper the fish and then pour the marinade over top. Let sit in the fridge until ready to cook.
3. Rinse and chop the ends off of the beans. Slice the garlic very thinly. Cut the tomatoes in half.
4. In a pan over medium heat, add a drizzle of olive oil and once hot, add in the beans and rosemary. Sauté for about 7 min, tossing every few min. At the last 2 min add in the tomatoes and garlic. Toss and cook for about 2 min. You want the beans to be charred on the outside yet al dente. Before serving, s&p and remove the rosemary.
4. After about 20 min, check the rice. The water should be evaporated and the rice cooked. If it needs a little more time add more water and continue to cook. Remove from heat and set aside.
5. Turn on the BBQ to high and once hot place the salmon directly on the grill. Cook on each side for about 4-5 min.
If you don’t have a BBQ you can roast the salmon in the oven for about 12-15 min on 450 degrees.
Everything is ready to be plated and served. I like to have a half of lemon to squeeze over the green beans, a little acidity gives a nice kick. Enjoy! 🙂