Mustard Maple Roasted Salmon


  1. Heat broiler, with rack on top shelf. Using a small saucepan, heat oil over medium high. Add shallot and cook, stirring often to avoid browning until softened, about 3 minutes. Add vinegar and cook until slightly evaporated, 1 minute. Add mustard, maple syrup, and brown sugar; stir until warm and combined, 1 minute. Season with salt and pepper and remove from heat.
  2. Place fish on foil-lined rimmed baking sheet (make sure the foil is liberally sprayed with pan spray) and season with salt and pepper. Transfer 1/2 cup glaze to a small dish and brush on top of salmon.
  3. Broil salmon until glaze is bubbling and fish is opaque throughout, 5 to 10 minutes, depending on thickness; brush remaining glaze over fish.
  4. Serve with watercress and lemon wedges.

Serves 8

Wine pairing: Chardonnay, Sauvignon Blanc, or Malbec


  • 1 Tbsp. extra virgin olive oil
  • 1 large shallot, chopped
  • 1/4 cup Banyuls or white wine vinegar
  • 1/4 cup whole grain mustard
  • 1/8 cup packed brown sugar
  • 1/8 cup pure maple syrup
  • Coarse salt and ground pepper
  • 1 salmon fillet (about 3 lbs.), skinned, pin-boned, cut into 8 portions
  • 1 bunch watercress (about 3/4 pound), thick stems trimmed
  • 1 lemon, cut into wedges, for serving