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- Smoky Mustard-Maple Salmon
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- VEGETARIAN
Smoky Mustard-Maple Salmon
Ingredients (for 2 people):
Smoky Mustard-Maple Salmon • whole-grain or Dijon mustard • pure maple syrup • smoked paprika or ground chipotle pepper • freshly ground pepper • Pinch of salt • 4 oz skinless center-cut wild-caught salmon fillets • Sautéed Spinach with Toasted Sesame Oil • toasted sesame oil • sesame seeds • cloves garlic, minced • minced ginger • 10 oz bag fresh spinach, tough stems removed • rice vinegar • reduced-sodium soy sauce • Spiced Pinto Beans • small onion, chopped • small clove garlic, minced • jalapeño, minced • chili powder • canola oil • canned pinto beans, rinsed • broth or water • cumin • salt • chopped fresh cilantro
1 portion contains 376 cal
Preparation
Smoky Mustard-Maple Salmon
- Preheat oven to 450°F. Line a small baking sheet or baking pan with foil and coat with cooking spray.
- Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.
Sautéed Spinach with Toasted Sesame Oil
- Heat oil in a large nonstick skillet or Dutch oven over medium-high heat.
- Add sesame seeds, garlic and ginger; cook, stirring, until fragrant, about 30 seconds.
- Add spinach and cook, stirring, until just wilted, about 2 minutes. Remove from heat; stir in vinegar and soy sauce. Serve immediately.
Spiced Pinto Beans
- Sauté onion, garlic, jalapeño and chili powder in oil in a small saucepan until softened.
- Add beans, broth (or water), cumin and salt. Coarsely mash half of the beans in the pot and simmer until heated through. Stir in cilantro.
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