During our last trip to the grocery store, my fiancé picked up a huge slab of fresh salmon. It was so big that I couldn’t possibly use the whole slab for just one dinner for the two of us that night. So I had my fiancé cut the slab in half and freeze one half of it. The first night we had the salmon and asparagus recipe that I posted about a few months ago. About a week later, I decided to use the other half of the salmon because I just didn’t like the idea of the salmon being frozen for too long. My fiancé did not want the same salmon recipe that I had made the week before because he had been eating the leftovers from that dinner at work for a few days. So I found another recipe on my Pinterest board that I had only made once and paired it with a new way to make broccoli. My mom used to boil broccoli all the time when I was still living with my parents. Sometimes we would have it two or three times a week. It’s kind of a running joke in that household. But I had a bag of frozen broccoli that needed to be used in my freezer, however I decided to try something new with it so that it wouldn’t feel as redundant.
The salmon came out perfect. It didn’t taste anything like the other salmon recipe that I had made the week before. And it should be noted, that I’m not a huge fan of salmon. I’m more of a steak girl than a fish girl. But this particular salmon recipe was so delicious that I really want to make it again. SOON. The broccoli was pretty good too. I really enjoyed having a different way of making something that’s so common. It made broccoli feel new to me again and given my extensive history with broccoli that was no easy task.
MAPLE MUSTARD GLAZED SALMON
- 1½ lb salmon fillet cut into 6 equal pieces
- ¼ cup butter, melted
- ¼ cup maple syrup
- 2 tbsp grainy mustard, I used Dijon Wholegrain Mustard
- 2 tbsp soy sauce
- pepper to taste
- Preheat oven to 425 F degrees.
- Arrange the salmon pieces in a 9 x 13 inch baking dish.
- In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. Pour over salmon. Add some freshly ground pepper, if preferred.
- Bake for about 15 to 20 minutes or until salmon flakes with a fork.
GARLIC PARMESAN BROCCOLI
- 24 ounces broccoli ideally florets
- 3 tbsp olive oil
- 3 tsp garlic minced
- 1 pinch salt to taste
- 1/4 cup parmesan cheese
- Reheat oven to 425 degrees. Drizzle a little olive oil on a large baking sheet, then use a paper towel to rub the pan down.
- In a large bowl, add broccoli, olive oil, garlic, and salt to taste. Toss broccoli with a spoon until it’s completely coated.
- Pour broccoli on the prepared baking sheet, spreading out into an even layer. Scoop out any garlic & oil left in the bowl and sprinkle it over the broccoli.
- Bake for 10-12 minutes, or until broccoli is cooked through.
- Sprinkle broccoli with Parmesan cheese before serving.