I found this in a recent issue of Canadian Living and I tested it out the other day to rave reviews. Instead of serving it with rice, I opted to stir fry some onion, peppers, zucchini, broccoli and carrots with a simple soy and brown sugar sauce. Let me know how it turns out!
Sesame Mustard Sauce Ingredients:
1/3 c. dijon mustard
1 T. maple syrup
1 t. sesame oil
Salmon Ingredients:
4 skinless, centre-cut salmon fillets (*I used one big piece of skinless salmon – and cooked it for about 25 to 30 minutes)
1 T. butter
3 T. panko bread crumbs
2 t. sesame seeds
In a bowl, whisk together the mustard, syrup and sesame oil. Place salmon on parchment paper-lined baking sheet and brush with about 4 t. of the sauce. Bake at 425F until fish flakes easily when tested (8 to 10 minutes – because I used one large cut of salmon – I baked it for roughly half an hour.)
Meanwhile, in a small pan, melt butter over medium heat. Add panko and sesame seeds; cook, stirring constantly until golden (about one to two minutes).
Top cooked salmon with crumb mixture and drizzle with remaining sesame mustard sauce. Serve over rice (or a bed of stir-fry vegetables).