Salmon with Maple and Orange

By John Crowley

  • 3 tbsps. country-style Dijon mustard

  • 3 tbsps. maple syrup

  • 3 tbsps. fresh orange juice

  • 2 tsps. grated orange rind

  • 2 to 3 tbsps. balsamic vinegar

  • 2/3 cup vegetable broth

  • 1/4 tsp. salt

  • 1/4 tsp. freshly ground black pepper

  • 4 to 5 oz. salmon fillets (about 1 inch thick)

  • Cooking spray

  1. Combine everything except the salmon in a large zip-top plastic bag and shake to mix.Add the salmon, seal and marinate in the refrigerator for 30 minutes.Spray a large nonstick skillet with cooking spray and heat over medium temperature. Remove salmon from bag, reserving the marinade. Place salmon, skin-side up, in the skillet and cook for 3 minutes.Turn salmon and add the marinade to the skillet. Cover and cook for 8 minutes more or until salmon flakes easily with a fork. Place salmon on serving plate. Simmer sauce for 4 minutes, or until slightly thickened. Pour sauce over salmon and serve hot.

Nutritional Facts

Calories 300
Fat 14 g
Carbs 13 g
Sodium 530 mg
Fiber 0 g

dinner skillet dijon fish and seafood fish salmon omega 3 gluten free dairy free main dish

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