5 ingredient curried-maple mustard delivers restaurant-worthy flavor in just 20 minutes. And when dinner is this flavorful and satisfying, next-day leftovers are a dream.Friends! It is an exciting week over here on Dishing Out Health. And it’s not because I’m rolling out a slew of pumpkin recipes or celebrating a blogiversary. (Though, spoiler alert, there may be one pumpkin recipe over the next week that I just know you’ll love.)
Over the next week, I will posting 5 RECIPES with just 5 INGREDIENTS. I’m talking recipes that are big on flavor, short on ingredients, and may become regulars in your weekly rotation. And we’re kicking off this week of splendor with my new favorite salmon recipe.If I had to nominate one recipe for weeknight MVP, it would 100% be this one. Hear me out:
You can’t possibly go wrong here. And there’s a good chance you already have most of these ingredients lurking in your refrigerator or pantry.
The other advantage to this recipe is that it makes enough glaze to serve the excess over your grain of choice: brown rice, farro, quinoa, you name it. So we’ve got an easy entree that also amps up any grain you serve with it. Just add some sautéed veggies or a crisp green salad on the side and dinner is done.Add this technique for salmon searing to your repertoire for the crispiesssst skin and buttery, flaky interior every time. (Especially if you’re into eating the skin. And if not, these results may convert you.) I use this technique often on farm raised salmon because it has a higher fat content than wild and can stand up to high heat cooking.
The trick is cooking the skin side over high heat and just letting the delicate flesh side linger over residual heat (fully explained in the directions below).
This salmon truly has it all: crispy skin, unctuously flaky flesh, and the most flavorful glaze. The warm curry spice plays off the zip and bite of Dijon mustard which is balanced by the deep sweetness of maple syrup. You need this five ingredient favorite in your life.
- 4 (6-oz.) skin-on salmon fillets
- ½ tsp. kosher salt
- 1 Tbsp. neutral cooking oil
- 2 Tbsp. unsalted grass fed butter
- 3 Tbsp. pure maple syrup
- 1 Tbsp. Dijon mustard
- 2 tsp. curry powder
- Remove fish from the refrigerator an hour before cooking to bring it close to room temperature. Pat both sides of fillets dry with a paper towel. Season flesh side with salt.
- Heat oil in a large nonstick skillet over medium-high. Add fish, skin-side down, to pan, pressing firmly with a fish spatula to avoid the ends curling up. Cook 3 to 5 minutes, depending on thickness, until the flesh turns from translucent to opaque all the way up the sides. Remove skillet from heat, flip the fish, and let the residual heat finish cooking the flesh side. Transfer fish to a plate and wipe skillet clean.
- Return skillet to burner over medium heat and add butter. Once melted, whisk in maple syrup, mustard, and curry powder. Cook 2 minutes, stirring often, until mixture starts to bubble and thicken. Add salmon back to skillet; use a spoon to generously coat fish in maple-mustard glaze. If desired, garnish with fresh chopped chives; serve.