STEAMED WILD SALMON FILLET TOPPED WITH A SAUCE OF DIJON MUSTARD – MAPLE SYRUP – BROWN SUGAR – CHOPPED YELLOW ONION – FRESH PARSLEY

Add a bit of lemon for a more tart taste. . .

For 4:

–salmon (size of 4 decks of cards, 1 pound)

–Dijon mustard (bottled, one-quarter cup)

–maple syrup (1 tablespoon, bottled)

–brown sugar (packaged, 1 tablespoon)

–chopped yellow onion (one-half, small)

–fresh parsley (1 handful, chopped)

–salt and pepper

–extra virgin olive oil

1 – Place the salmon in a covered baking dish.  Season with salt and pepper.

2 – Place mustard, maple syrup, and brown sugar in a small mixing bowl.  Stir vigorously.  Add a few drops of olive oil.  Stir again.  Then pour over the salmon.

3 – Top the salmon with chopped onion and parsley.  Microwave on high for 3 and one-half minutes.  Salmon is better if slightly undercooked.

4 – Serve the salmon and sauce hot.

–salmon inspired by C. Mabry, chef.

Author: Celia Hales

Site features gourmet Mediterranean microwave cooking, often featuring original recipes by the blogger as well as recipes by master chef Edward Giobbi; and a second site on the spiritual dimension of the law of attraction.

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