I really enjoy playing with different flavours on salmon. It's such a versatile fish! This meal was inspired by the #meetyourmakers event of a few weeks ago. I wanted to try to layer flavours, and I'm happy with the result.

Marinade:
1/4 c. dark brown sugar
1/8 c. olive oil
1/8 c. apple juice
1/8 c. soy sauce
1/2 tsp mustard

Salmon Fillets, 6 (thawed)
fresh lemon (for garnish zest)
green onions (for garnish)

Mix well, and marinate salmon as long as possible.
Cook at 425*F on a foil and parchment lined pan until fish flakes easily with a fork. Top with maple butter-cream sauce, lemon zest, and green onions.

Maple Butter-Cream Sauce:
1 tbsp butter
1 tbsp flour
1/2 c. skim milk, warmed
1/4 c. half and half
1/4 c. maple syrup

Melt butter in small pot, and add flour, stirring until combined. Add warmed milk, and stir until a pudding consistency is reached. Add cream and syrup, and continue to stir, until warmed and thickened. Be sure not to boil the mixture hard as this will ruin the cream and cause it to curdle. Once the milk had started to thicken I turned my heat down to low.

We served this with steamed carrots and roasted potatoes, and fresh vegetables. The only problem I had with the maple sauce was leftovers- my boys didn't want to try it, so I was basically left with maple pudding, which would have been great added to something else, maybe chocolate chip muffins? But I didn't feel like baking, and ended up eating it for dessert a day or two later as pudding.

Pictured with Steamed Sweet Carrots.

I have always been disappointed when cooking cod. It's a lovely, meaty fish, and very cost effective, but it always came out unappetizing. This last time I thought I'd marinade it, and we were all very happy with how it turned out. Even my picky second son gobbled it up.

This marinade is for a large package of fish- 6 large fillets.

1/4 c. olive oil
1/4 c. lemon juice
1/2 tbsp mustard
1/2 tsp sea salt
1 tsp garlic powder

Put fish in a container with a lid. Mix ingredients all together, then spoon over fish, ensuring all the fish gets equal portions. Cover, and refrigerate a minimum 1-2 hrs.

Heat grilling pan on medium-high heat. Place fish on pan (don't crowd- cook in batches if you have to), and cook for about 6 minutes, or until browning. Flip fish over using tongs. It definitely starts flaking when cooked, but that only makes it easier to portion control!
Enjoy.

I was so happy to get back in the kitchen after recovering from camping to make dinner this weekend. Last night I wanted to cook salmon because it's been a while since we ate any. I tried this recipe I found on my many travels online. While mine didn't turn out with exactly the same carmelization, I didn't mind at all. The flavour was amazing, though possibly a bit salty. I think I'd use a little less soy sauce next time. Shown with fresh vegetables and a brown rice topped with feta/dill cheese sauce.

680g. package of salmon fillets
1/3 c. soy sauce
1/3 c. water
1/3 c. brown sugar
1/4 c. oil
garlic powder
lemon pepper

Mix the brown sugar with the liquids. Place the salmon in a shallow dish with a lip, then pour over the marinade. Sprinkle with garlic powder and lemon pepper. Flip after a while to ensure the salmon soaks up as much marinade as possible.

We were going to bbq, but then I sent my husband out to do something else (and that's his job), so I used my grill pan instead. Heat up your pan, then add some of the salmon- don't crowd. Cook on one side until browning, then carefully flip over and cook on the other side. 

Verdict: Both my husband and first son said "This is DELICIOUS". My second son got a first bite with peppercorns on it and wouldn't try it again after that, so I will keep one without lemon pepper on it next time I make this. I really enjoyed it, except after about half of my piece I found it to be too salty.