Baked Maple Dijon Salmon with Tomato Rice Salad

I am definitely not a picky eater, but for the longest time, I did not like salmon. But I kept on trying it because it looks so beautiful and appetizing on a plate. One night we went to our friends' Sam and Jeff's house for dinner and Jeff cooked maple glazed salmon on the BBQ. I loved the sweet maple taste and found it toned down the strong flavour of the salmon. Amanda still laughs at me for this because when I was at her house for a bbq one summer, I poured maple syrup all over the beautiful salmon she made. Luckily the taste of salmon has grown on me a little more and I won't have to drench it in maple syrup. Here's a more sophisticated way to eat salmon with maple syrup. It's super quick and easy too!



Baked Maple Dijon Salmon

Ingredients
2 fillets salmon
1 tsp Dijon mustard
3 tsp maple syrup
1 1/2 tsp light soy sauce
freshly ground pepper
sesame seeds

Directions
Preheat oven to 450 degrees F.
Lay salmon on foil lined baking sheet skin side down.
Mix Dijon mustard, maple syrup and soy sauce together in a small bowl and brush mixture over salmon.
Sprinkle with pepper and sesame seeds.
Bake for about 15 minutes or until salmon is cooked through.

Tomato Mushroom and Rice Salad

Ingredients
2 cups leftover cooked rice
6 small button mushrooms diced
1 tomato diced
2 tbsp minced onion
juice from 1/2 lemon
2 tbsp olive oil
1 tsp sugar
1/2 tsp dill
salt and pepper

Directions
Mix all ingredients in a bowl. (If it has the chance to rest in the fridge for a little bit, all the better.) Serve alongside baked salmon. Enjoy!