2 lbs. fresh salmon
1/2 c. Stonewall Kitchen Caramelized Onion Mustard
1 T. maple syrup
1 T. balsamic vinegar
2 T. fresh orange juice
2 cloves garlic, minced
salt & pepper
Topping:
1/2 c. pecan pieces, toasted
2 T. fresh parsley, chopped
Zest of 1 orange
1 T. fresh chives, minced
1 T. maple syrup
1/2 t. salt
Orange slices, garnish
Preheat oven to 425°. Line a baking sheet with foil and spray surface with non-stick cooking spray. Place whole salmon filet, skin side down, on prepared pan. Season salmon with salt and pepper.
Prepare marinade by combining mustard and next 4 ingredients. Spoon most of the mixture over the salmon, reserving 2 tablespoons. Bake in the oven for 10 minutes.
Meanwhile, prepare topping by mixing all of the topping ingredients in a bowl. After salmon has baked for 10 minutes, spread topping over the surface of the salmon. Drizzle remaining 2 tablespoons of marinade over the top. Maintain oven temperature and continue to bake for another 5 minutes until salmon is opaque and topping is evenly browned.
Transfer whole filet to a serving platter and garnish with orange slices.
Benito Ferrara Greco di Tufo
Eddie’s Recipe Tip:
