I was so psyched to make maple-dijon salmon fillets for dinner this week. We had some frozen salmon in the freezer, and maple + dijon always equals so, so good. But then, when I started to make dinner and put together the sauce, I realized that our maple syrup had gone bad! Cue, saddest face.
Bill was on fillet duty since he is the fish boss in our house, so we scrambled together to improvise something to replace the icky syrup. Enter: MOLASSES!
I will admit, I was skeptical at first – won’t that be too sweet? It would overpower the fish? Right? WRONG!
Turns out, molasses is a truly delicious salmon glaze. The heartier taste of the fish stood up to the smoky sweetness of the molasses, and it was helped along by the herbaceousness of all the other delicious ingredients. We definitely needed to brighten up and serve as a base for this savory and sweet salmon.
The next addition to our party: green beans! Shallots, cranberries, and red wine vinegar made a delicious, complex base of flavor, with some saltiness added by a last-minute addition of parmesan cheese.
All together, this was a truly delicious dinner and it photographed up so pretty too 😉 I asked Bill what we should call it, since molasses salmon doesn’t sound tasty. He decided that, based on the French flavors in the recipe and the Caribbean influence of the molasses, plus the salmon (of the sea) – a French island colony would lend the perfect name. Enjoy!
Saint Martinique Salmon
- 4 skin-on salmon fillets, 4 ounces each, boned
- 4 Tbsp molasses
- 1½ tsp freeze-dried shallots
- 4 tsp Dijon mustard
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp crushed red pepper flakes
- 2 Tbsp dried parsley
- Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray.
- Place the salmon fillets on the prepared baking sheet.
- In a small bowl, combine all the non-salmon ingredients until you have a thick paste. Add more spices and/or molasses to taste.
- Generously baste the salmon fillets with the molasses mixture. Use up all that molasses-y goodness!
- Place the baking sheet under the broiler and cook until the salmon is just cooked through, about 10 minutes.
- Remove skin, and plate!
Shallot-Cranberry Green Beans
- 12 ounces fresh green beans
- 2 Tbsp olive oil
- ¼ tsp salt
- 2 tsp freeze-dried shallots
- ½ tsp granulated roasted garlic
- 2 Tbsp red wine vinegar
- ¼ cup dried cranberries
- ¼ cup grated parmesan cheese
- Steam your green beans – personally, I like the steam-in-the-bag ones I grab from HEB.
- Heat a medium skillet over medium heat, then add olive oil, salt, and green beans.
- Saute green beans for 1 minute, then add the shallots and roasted garlic.
- Saute green beans for 1 minute more, then drizzle with the red wine vinegar and add the dried cranberries.
- Continue stirring the green beans for 2-3 minutes more, or until they reach your desired crisp-ness.
- Top with the parmesan cheese, stir until cheese begins to melt, then serve!