Hey! I did it! By “it,” I mean that I successfully completed NaBloPoMo for November. I’m giving myself a pass on Thanksgiving, because it’s a national holiday, and I still made 29 new blog posts for the month! Then I gave myself a week off, and now we’ll get back on track with, I think, a biweekly posting schedule. That seems like a reasonable schedule to keep up with, even with a toddler to chase around.
With a toddler in the house, it’s important to me to make sure that we expose her to all kinds of flavors, and I try to get some lean proteins and green vegetables into at least our evening meal. (Breakfast is usually eggs or some form of pancake, and at lunch I tend to cater to her desire for Pasta Roni fettuccine Alfredo, because it’s easy and it’s the only thing I’ve ever seen her clean her plate of.) Salmon is one of my favorite lean proteins for this purpose, though we don’t get to have it as often as we’d like. Here’s one of my preferred ways to put a flavorful spin on our favorite fish.
Maple Horseradish Mustard-glazed Salmon
- 1 pound salmon filet
- 2 tablespoons Raye’s Maple Horseradish mustard
- 2 tablespoons melted butter or margarine
- 1 clove garlic, minced
- kosher salt, cracked black pepper
Preheat oven to 350°F. In a foil-lined baking dish, place salmon skin-down. In a small bowl, whisk together maple horseradish mustard, butter and garlic, and pour evenly over salmon flesh. Sprinkle with as much or as little salt and pepper as you would like, and cover baking dish with another piece of foil. Place in oven for 25 minutes or until just done through. (A little less for a thinner filet, a little more for a thicker one.) Shown here served with roasted Brussels sprouts (drizzled with olive oil and dusted with maple sugar, garlic powder, salt and pepper) and quinoa pilaf.