Alaska: Spicy Maple Dijon Sockeye Salmon

Flaky sockeye salmon glazed with a sweet and spicy maple dijon glaze. Served over roasted broccoli, peppers and white rice.

Ingredients

Salmon

• 2 sockeye salmon fillets

Spicy Maple Glaze

• 2 tablespoons maple syrup

• 1 tablespoon soy sauce

• 1–2 teaspoons Dijon mustard

• ½ teaspoon garlic powder

• Pinch of cayenne pepper

Roasted Veggies

• Broccoli florets

• 1 bell pepper, sliced

• Olive oil

• Salt, to taste

• Black pepper, to taste

For Serving

• Cooked rice

Instructions

1. Preheat the oven to 400°F.

2. Make the glaze. In a small bowl, whisk together the maple syrup, soy sauce, Dijon mustard, garlic powder, and cayenne.

3. Prepare the vegetables. Add the broccoli and bell pepper to a baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat. Roast for about 15 minutes, or until tender and lightly browned.

4. Prepare the salmon. Place the salmon fillets on a lined or lightly greased baking sheet. Brush generously with some of the maple glaze, reserving the rest.

5. Bake the salmon at 400°F for 10–12 minutes, or until the salmon is cooked through and flakes easily with a fork. Cooking time may vary depending on the thickness of the fillets.

6. Thicken the remaining glaze. Pour the reserved glaze into a small saucepan and simmer over medium-low heat for 1–2 minutes, until slightly thickened.

7. Serve. Divide cooked rice and roasted vegetables between plates. Top with the salmon and drizzle with the warm spicy maple glaze.

Tip: If you want more heat, add an extra pinch of cayenne or a little crushed red pepper to the glaze.