Although I am still partial to Salmon Rub
on fresh salmon, this sauce has become a favorite to top frozen salmon. Its inspiration is a recipe
I saw in The New York Times,
but I have deleted the mayo and added lime juice. This recipe serves two, scale accordingly.
1 T maple syrup
1 T Dijon grainy mustard
1 T lime juice
6 cilantro stems, chopped very finely*
Coat with the above mixture and marinate for about an hour:
2 ~6 ounce piece of salmon
Cook in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively grill over a low fire.
Serve garnished with fresh cilantro leaves.
. *If I don't have any fresh cilantro I use 1 loosely packed T of frozen cilantro mixed into the marinade.
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