March means maple season in New England, and while there are countless ways to enjoy pure maple syrup at breakfast and dessert, it’s also a wonderful ingredient for lending sweetness to savory dishes like baked beans, glazed spareribs, and roasted vegetables. This Baked Salmon with Maple-Mustard Sauce is another good example — taking advantage of the sweetness of maple syrup and tangy zip of Dijon mustard in a creamy sauce.
Baked Salmon with Maple-Mustard Sauce. Photo Credit : Aimee Seavey
The sauce here is simple — Dijon mustard and pure maple syrup are whisked together with a little mayonnaise and herbs. The mayonnaise helps the sauce stick to the fish, and lends moisture to the salmon while it bakes. Since it’s March I didn’t have any fresh herbs on hand so I used dried, but fresh herbs would make the sauce even better. I used parsley, but dill, cilantro, or tarragon would also work.
The recipe is for 4 servings but I was only making 2, so what you see is half the amount.
Pure maple syrup, mayonnaise, and Dijon mustard. Photo Credit : Aimee Seavey
The maple-mustard sauce is thick enough to spoon on top of the fillets after dusting them with a little salt and pepper to taste.
Spooning the maple-mustard sauce onto the fish. Photo Credit : Aimee Seavey
Then the fillets are baked for 10 minutes or until they flake easily with a fork (mine took closer to 13 minutes, but my oven runs a little funny sometimes). Wanting to continue the savory maple theme, I drizzled fresh, halved Brussels sprouts with a little olive oil and pure maple syrup. The syrup caramelizes while the sprouts bake and gives the nutty vegetables a little boost of sweetness.
Baked salmon with seasoned rice and maple-glazed Brussels sprouts. Photo Credit : Aimee Seavey
Beyond pancakes and maple walnut ice cream, how do you like your maple?
This post was first published in 2014 and has been updated.
As Digital Editor of New England.com, Aimee writes, manages, and promotes content for NewEngland.com and its social media channels. Before this role, she served as assistant, then associate, editor for Yankee Magazine and YankeeMagazine.com, where she was nominated for a City and Regional Magazine Association award for Best Blog. A lifelong New Englander, Aimee loves history, the New Hampshire seacoast, and a good Massachusetts South Shore bar pizza.
