Glazes are quick and easy ways to add great flavor to your meals. They are simple to prepare and can usually be made up in advance and stored for a least a few days.

One note of caution:  the recipe calls for 6 tablespoons (.375 cup) of Dijon mustard, which is more volume, proportionately, than the orange juice (.250 cup) or maple syrup (.250 cup). Dijon mustard has a very strong taste. Suggest you start with 1 tablespoon and taste it. You can always add more, but you can’t take it out. Better to err on the side of caution and not ruin the glaze.

 

INGREDIENTS

Zest and juice from 1 orange (about ¼ cup juice)

¼ cup maple syrup

6 tablespoons Dijon mustard

4 salmon fillets, about 6 ounces each
DIRECTIONS

Preheat oven to 400 degrees F.

In a small saucepan, whisk together orange zest, orange juice and maple syrup. Bring to a simmer over medium-high heat and cook until slightly thickened (about 3-4 minutes).

Remove from heat and whisk in Dijon mustard until smooth.

While the glaze is simmering, season both sides of the salmon with salt and pepper.

Place salmon skin-side down on a foil-lined baking sheet that has been sprayed with cooking spray.

Liberally brush glaze over each salmon fillet.

Cook on the top rack of the oven for about 10-12 minutes, or until fish flakes easily with a fork. I like to remove the salmon halfway through cooking to brush with additional glaze before returning to the oven to finish.

 

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Quick Tip:  Don’t skip the zest! In order for this recipe to have the most amazing orange flavor, you have to use the zest, which is the outer peel of the orange, scraped off into tiny bits that are bursting with flavor. The easiest way to get any type of citrus zest is with a nifty kitchen gadget called a microplane. The fine side of a box grater will work, too. If you don’t have either of these, use your veggie peeler to take off the outer layer of peel (but be careful NOT to get any of the white, pithy layer underneath, which is very bitter). Then use a knife to cut this peel into long, thin strips and then mince these. While zest doesn’t keep long in your fridge, you can freeze it, or store it in a container with salt or sugar, to use in sweet or savory dishes.

Recipe and photo courtesy of Blair Lonergan at The Seasoned Mom