by Gina Sunderland, MSc, RD
Salmon can be prepared the night before and marinated in the fridge overnight.
Mustard is a member of the cruciferous family and a versatile flavouring. It is high in the vital mineral selenium that plays an important role in immune health.
- 1/3 cup (75 mL) grainy Dijon mustard
- 2 Tbsp (30 mL) liquid honey
- 1 tsp (5 mL) apple cider vinegar
- 1/4 tsp (1 mL) freshly ground black pepper
- 1/4 tsp (1 mL) cayenne pepper
- 1 Tbsp (15 mL) chopped fresh basil, plus additional chopped for garnish
- 1 large salmon fillet, approximately 2 lb (1 kg)
- Fresh lemon slices
- Mix together mustard, honey, vinegar, black pepper, cayenne pepper and basil for the marinade. Dress salmon fillet with the marinade, making sure to coat the entire surface evenly. Let the marinade sit on salmon for at least 30 minutes in the fridge.
- Preheat oven to 400°F (200°C).
- Bake in a 9 x 13 inch (22 x 33 cm) pan for 20 minutes or until meat thermometer inserted in the centre of the thickest portion of the fillet reads 130°F (50°C), taking care to check periodically during baking.
- Serve with fresh lemon wedges and garnish with fresh chopped basil, if desired.
Makes: 4 servings
Prep Time: 10 minutes
Marinade: 30 Minutes
Cooking Time: 20 minutes
Mustard is one of the world’s oldest condiments and a staple in most households. It is used widely in mayonnaise, salad dressings, soups and prepared meats to name just a few things. Canada is the world’s largest exporter of mustard. About three-quarters of the mustard grown in Canada is produced in Saskatchewan where farmers grow yellow, brown and oriental mustard. The region’s northern climate is well-suited to growing mustard, which is an annual, cool-season crop adapted to a short growing season.
Mustard farmers must take great care to protect their crops from insects, weeds and diseases. Since weeds can easily outcompete mustard seedlings for water, sunlight and nutrients, there are certain steps growers must take to protect their crops. This includes planting into a clean, weed-free field as early as possible in the spring. There are also certain herbicides available to farmers for controlling weeds as the crop matures.
Famers also have to watch for disease and insect infestations in their crops. Most farmers practice what is called integrated pest management (IPM), which means using the best tool or a combination of methods to control pests. Sometimes that tool is a pesticide but it could also be mechanical, biological, or a combination of these things depending on the situation.