Cheers to that smooth fatty peach coloured fish fillet that once in a while lands in my belly.
I feel like I’m back on my game here, so I’m gonna try throwing some good looking pictures in to make you feel hungry and/or inspired to cook (hopefully). Salmon is probably the type of fish that nearly everyone enjoys eating. How many times have you heard people say ‘I’m not really that into fish, but I eat salmon’. Me? Many. Grilled, smoked, poached, cured, raw – good quality salmon always tastes great and that’s why we enjoy eating it so much.
Try this recipe when you’re not looking for a classic taste. It’s fun to change things up a bit and add pungent flavours. Sesame seeds crisp up in the oven and you get a lovely combination of earthy, sweet and spicy thanks to all the spices and maple syrup. If you have never used any sweetener when cooking salmon, you might be afraid that your main dish is going to turn into a dessert, but that really is not true. We’re only using maple syrup for a touch of sweetness. The more the merrier isn’t always the case.
Serves 2 | 15 min. for prep & 15 min. for cooking
- 300 g of salmon fillet
- 1/4 tsp of mustard seeds
- 1/4 tsp of chilli powder
- generous pinch of salt
- 1 tbsp of pure canadian maple syrup
- 1 tbsp of sesame seeds
Heat your oven to 200°C (400°F) – no fan. Add spices to pestle and mortar and grind them. Cut salmon fillet into two steaks. Remove the skin, rub salmon with ground spices then brush with maple syrup on all sides using a silicone brush. Roll salmon in sesame seeds, place on a baking tray lined with baking paper or foil and place in the oven.
Bake for 10-15 minutes or until salmon is cooked, yet still slightly pink on the inside.Try serving it with my Pistachio & Cranberry Rice as well as some greens.