Friday, December 28, 2012

Maple-Mustard Glazed Salmon with Roasted Asparagus

salmon asparagus

My life tends to revolve around food, and for this reason, I often like to try new and elaborate cooking techniques.  Due to this inclination to experiment in the kitchen, some of my recipes can get a little complicated and labor-intensive.  I realize that not everyone has the time or patience (which I could even use more of) to execute intricate recipes.  Sometimes after a long day, I come down with the “I Just Want To Sit Here and Do Nothing” bug.  On days like this, when I don’t head down the street to Chipotle, it’s nice to be able to whip up a healthy meal in 30 minutes that still tastes like a labor of love. 
These recipes were essentially the result of a single question I asked myself: “What do I have, and how can I make it taste good in the shortest time-frame possible?”  And my favorite thing about this meal is that everything goes in the oven at the same temperature and for the same amount of time.  It’s almost fool-proof, which makes it perfect for those that don’t cook on a regular basis.  Well, enough with my lazy-day rant...Enjoy!

Maple-Mustard Glazed Salmon

  • 2  four to five ounce salmon fillets (with skin)
  • pinch of kosher salt
  • 2 Tablespoons mustard (I used spicy mustard)
  • 1 Tablespoon maple syrup
  • 1 Tablespoon extra virgin olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon dried dill
  • ½ teaspoon dried basil
  • 1-2 teaspoons tamari

  1. Preheat oven to 425ºF.
  2. Lay the salmon fillets skin side down on a foil-lined baking sheet.  Season the fillets with the kosher salt and set aside.
  3. In a small bowl, add the remaining ingredients and stir until combined.  
  4. Evenly coat each fillet with the glaze, then place in the oven for 10-12 minutes until salmon is just cooked through.

Roasted Asparagus

  • 1 bunch asparagus
  • 2-3 Tablespoons coconut oil
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • ½ teaspoon garlic powder

  1. Preheat oven to 425ºF.
  2. After washing and thoroughly drying the asparagus, trim the thick, tough ends (about an inch) off the spears.
  3.  Melt the coconut oil in a small bowl in the microwave.  Then, on a foil-lined baking sheet, toss the asparagus with the coconut oil and spread into a single layer.
  4. Sprinkle the asparagus evenly with the salt, pepper and garlic powder, then place in the oven for about 10 minutes until tender (you can remove them a few minutes early if you like them crunchier).