Mustard & Maple Glazed Salmon with Power Green Citrus Salad

salmon + salad

 

Picked up some wild caught salmon from Whole Foods today and whipped this delicious dish together. We loved it so much that it was both lunch and dinner. We ate it twice!

Ingredients for Mustard & Maple Glazed Salmon

1 1/4 lb salmon

1 tbsp dijon mustard

1 tbsp maple syrup

freshly cracked pepper to taste

1/4 tsp pimenton (or paprika)

Ingredients for Power Green Citrus Salad

Power Greens Salad mix from Trader Joe’s (baby swiss chard, baby spinach, baby kale)

2 oranges (I had 1 sanguine, and 1 navel) cut into segments

1/4 cup pistachios

juice of 1 orange

drizzle of extra virgin olive oil

drizzle of cooked grape must vinegar

Directions for Salmon:

Preheat oven 400 F.  Place salmon in a baking pan that has been lightly drizzled with oil. Mix the ingredients for the glaze (mustard, maple syrup, pepper, pimenton) and brush them onto the salmon.  Bake in oven for 30 minutes.

Directions for Power Green Citrus Salad:

I love the Power Greens salad blend from Trader Joes’s. Earth Bound make the same type. You can use it in so many ways.  I have used it in smoothies, salads, steamed with olive oil & lemon, in omelets. It is very hearty and versatile. It has a blend of baby swiss chard, baby spinach, and baby kale, so it is jam packed with goodness!

Empty salad bag into a bowl. Segment the two oranges. I learned to do this from watching tutorials on YouTube.

Add the pistachios.

In a separate bowl, blend the orange juice, olive oil and cooked grape must vinegar.

What is cooked grape must? It is a syrup further cooked down than balsamic vinegar, slightly sweet and tart at the same time.  Sort of a cross between a balsamic vinegar and a wine jelly. I found a bottle of the Lambrusco  grape variety on a Williams-Sonoma clearance table (a place where I often find the most interesting food products).

 

Serves 4 people.

*You will notice that I have omitted the salt. If you wish to add salt, then please do so. We did not miss it however in this dish.

 

Gravlax

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A few years back, I had stumbled upon a new discovery to me called gravlax. Having been a fan of lox my whole life, particularly as a New Yorker, where bagels and lox are a breakfast staple, I was intrigued to know more!

Gravlax is a Scandinavian dish that was made by fishermen during the Middle Ages who salted and fermented salmon by burying it in the sand. Just the fact that the basic recipe for this salmon dish goes back centuries is intriguing on its own! Gravlax actually means buried salmon.  Since I do not have a sand pit, I buried it deep in my refrigerator!

I picked up a large piece of wild salmon from the market. At the time I had not realized that it was not deboned, so I had to figure out how to do that. The whole time all that I could think of was the fact that every summer when my father went fishing on Long Island Sound, and would come home with fresh fish, I would turn my nose up at it and very rarely, unless in the mood, or unless I was not given much of a choice as a kid, I would eat it. Now, what I would not give for that freshly caught fish on my table today!

So I sliced my salmon in half and deboned it.  I prepared my mixture of sea salt, sugar, and pepper, and patted it onto both flesh exposed sides of the salmon. I grated some lemon peel so that the essential oils of the peel would flavor my fish. I placed the fresh dill and chives on one salmon fillet, and sandwiched it with the other fillet. At this point you must tightly wrap it is plastic wrap many times over, place it in a container and place a second heavy container with a weight on it, like cans or something. (I used two heavy baking dishes and weighted them down with cans of beans.)  I placed it in the back of the refrigerator for five day, flipping it over once a day.

When it is ready to be unwrapped, you must rinse it well from the brine and slice it.

Serve it on small pieces of toast with cream cheese, or over boiled greens. Anyway you desire!

Today, I served it over wild arugula, simply drizzled with extra virgin olive oil and fresh lemon juice. It was divine!

Gravlax

1 cup sea salt

1 cup sugar

2 tbsp fresh pepper

grated lemon zest of a whole lemon

bunch of dill

bunch of chives