Look at the maple-soy lacquer on that beautiful piece of salmon! The salmon knows it too - this is a selfie. I turned my back for ONE minute and that glorious fish posted this shot... bragging about "#nofilter"... Truth is, there are FOUR ingredients in this spectacular dish. And it's on table in about 20 minutes. Now THAT's something to brag about.
About the rice side dish: It's a simple combination of rice and sauteed cremini mushrooms. I cooked regular white rice according to the package directions, adding salt, pepper and butter. I also added a pinch each of garlic powder and onion powder. While the rice cooked, I sauteed sliced cremini mushrooms in olive oil until tender. Then I seasoned the 'shrooms with salt and pepper. I folded the mushrooms into the rice and served the whole thing under that phenomenal salmon. The earthy quality of the mushrooms was the perfect compliment to the fish.
Maple-Soy Glazed Salmon
1/4 cup soy sauce
2 tablespoons pure maple syrup
1 teaspoon Dijon mustard
4 salmon fillets, about 6 to 8 ounces each
Salt and ground black pepper
Olive oil for brushing the pan
Chopped fresh parsley for serving
Rice side dish, optional (see note above)
In a shallow dish, whisk together the soy sauce, maple syrup and Dijon mustard. Add the salmon and turn to coat. Let marinate for 10 minutes.
Brush a stove-top grill pan or griddle (or skillet) with olive oil and preheat to medium-high. Season both sides of the salmon with salt and pepper and place the fish flesh-side down on the hot pan. Cook for 2 minutes. Gently flip the salmon and cook for 3 to 5 more minutes, until the fish is fork-tender. Transfer the salmon to serving plates (with the rice if using), top with parsley and serve.
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