There are some things that my mother made as I grew up that I just cannot duplicate. No matter what I do or how hard I try, it just never tastes exactly the same. I think that’s probably a good thing, I’m not sure I’d want my mom’s Roasted Shrimp Pesto Pasta to taste quite as good at my house, it’s environmental. Her pot roast? If we’re not sitting around the table in the dining room on a Sunday it just wouldn’t be the same, even if it was. There is one dish, however, that I think I come pretty close to duplicating (and I say close because since I couldn’t do it exactly I have slightly tweaked her recipe, sorry Mom!) It’s super simple with huge, layered flavors, and best of all it’s nice and healthy. I love making this recipe because it always makes me think about my mom which is even sweeter now that I have a kid-o of my own.
My very patient and non-judgmental wife will tell you that shortly after I found out I was pregnant I went through my recipe box and pulled out the cards to my very favorite recipes, the ones that I think I do really well and make pretty often. The ones that must be absolutely perfect. The ones that no matter where he is or how old, I will always do best in his opinion. The ones that, FAR in the future, when made for him by a girl/boyfriend or wife/husband, he will eat all of, smile sweetly and rave about how delicious it is (because we raised him to be that kind of man) but secretly, in his mind, he’ll be thinking: “No one makes that as well as my mom. I should call her.” Then he will. He will not forget. I have these cards in the very front of my recipe box, ready to be made anytime. Or all the time.
This one is sort of like that for me. It’s pretty close to my mom’s, though not exactly the same. It always makes me think of her, and it always makes me want to call. Sometimes I do forget though.
MAMA’S MAPLE MUSTARD ROASTED SALMON
- 1 lb salmon
- 1/4 onion, very thinly sliced
- 1/4 cup Dijon mustard
- 2 tbsp whole grain mustard
- 1 tsp dry mustard
- 2 1/2 tbsp maple syrup
- 1 tsp lemon juice
- Salt and pepper
- Preheat oven to 400 degrees.
- Place salmon, skin side down, in baking dish and season with salt and pepper. Top with onion slices.
- In a small bowl mix Dijon mustard, whole grain mustard, dry mustard, syrup, lemon juice and salt and pepper.
4. Spoon maple mustard mixture over the salmon.
5. Spoon about 6 to 7 drops of water in the cooking pan around the salmon and cover dish tightly with tin foil. Roast about 10 minutes then remove the tin foil and roast an additional 2 minutes.
6. Remove from oven and serve immediately.
*Note: Cooking time on salmon should be adjusted based on thickness of your salmon. If you have a thin piece you will want to decrease cooking time. Be careful not to overcook, salmon is finished when easily flaked with a fork.