Smoky Maple-Mustard Salmon

Ingredients

3 tablespoons whole-grain or Dijon mustard
1 tablespoon pure maple syrup
¼ teaspoon smoked paprika or ground chipotle pepper (see Notes)
¼ teaspoon freshly ground pepper
⅛ teaspoon salt
4 4-ounce skinless center-cut wild-caught salmon fillets (see Notes)

Directions

Step 1

Preheat oven to 450 degrees F. Line a baking sheet with foil and coat with cooking spray.
Step 2

Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.

Tips

Notes:
Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. Look for different types of paprika at some large supermarkets or at tienda.com or penzeys.com.

Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets or online at penzeys.com.

Wild-caught salmon from the Pacific (preferably Alaskan) is considered the best choice for the environment because it is more sustainably fished and has a larger, more stable population. Farmed salmon, including Atlantic, should be avoided, as it endangers the wild salmon population. For more information, visit Monterey Bay Aquarium Seafood Watch at seafoodwatch.org.

Nutrition Facts

Per Serving:

148 calories; protein 22.6g; carbohydrates 3.5g; dietary fiber 0.1g; sugars 3g; fat 4.2g; saturated fat 1g; cholesterol 53mg; vitamin a iu 234.5IU; vitamin c 1.4mg; folate 12.6mcg; calcium 49.5mg; iron 0.6mg; magnesium 33.4mg; potassium 434.1mg; sodium 275.5mg; thiamin 0.1mg; added sugar 3g.

Exchanges:3 lean meat

maple, mustard, pepper, salmon