Lunchbreak: Maple-Dijon salmon, prepared by Marsh Skeele, Sitka Salmon Shares

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Marsh Skeele

Sitka Salmon Shares

Maple-Dijon Salmon Skewers
Serves: 2

1 Tablespoon pure maple syrup
1 Tablespoon fresh lemon juice
1/2 Tablespoon Dijon mustard
1/2 Tablespoon whole-grain mustard
2 Tablespoons grapeseed or vegetable oil
1 pound skinless salmon fillet, cut into 1 1/2-inch pieces
8 6-inch metal skewers, or wooden skewers soaked in water for 1 hour
salt and pepper, to taste

In a small bowl, whisk the maple syrup with the lemon juice, both mustards, and 1 tablespoon of the grapeseed oil. Thread the salmon onto skewers, and season all over with salt and pepper. In a large cast-iron skillet, heat 1 Tablespoon of the oil until shimmering. Add half of the skewers and cook over moderate heat until browned on the bottom, 1 to 2 minutes. Flip the skewers and cook, basting with the mustard glaze and turning occasionally, until glazed and nearly cooked through, about 5 minutes total. Repeat with the remaining oil and skewers. Transfer to a platter and serve right away.  *Skewers are optional.*

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.