Maple Mustard Salmon

Although I am still partial to Salmon Rub on fresh salmon, this sauce has become a favorite to top frozen salmon. Its inspiration is a recipe I saw in The New York Times, but I have deleted the mayo and added lime juice. This recipe serves two, scale accordingly.

Marinade:

1 T maple syrup

1 T Dijon grainy mustard

1 T lime juice

                                                      6 cilantro stems, chopped very finely*

Coat with the above mixture and marinate for about an hour:

2 ~6 ounce  piece of salmon

Cook in a slow (325 degree F) oven for about 10 to 15 minutes or until temperature reaches 120 degrees (should be custard-like at this temperature) or 130 degrees F max. Alternatively  grill over a low fire.

Serve garnished with fresh cilantro leaves.

. *If I don't have any fresh cilantro I use 1 loosely packed T of frozen cilantro mixed into the marinade.