A recipe fit for Food and Wine
Maple-Dijon Salmon Skewers
Serves: 2 | Difficulty:
This recipe was featured in the November 2015 issue of Food & Wine magazine, in which Sitka Salmon Shares was named one of America's Best Food Artisans.
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.