Ginger Maple Dijon Salmon

Trying to eat salmon once or twice every single week !@#$%??? I hear you.

A saucy robust dressing for baked salmon, this is a great different way to dress up salmon with a combo of unique Asian flavors and North American maple. I don't now where sun-dried tomatoes came from (Italy?), but they go very well here for a global prep. I like rice with Asian sauces, and fresh asparagus is always welcome as a mild backdrop. Choose your sides as you like.

Sauce:

1/4 cup maple syrup

2 Tbsp soy sauce

1 Tbsp Dijon mustard

1 Tbsp sesame oil

2 cloves garlic, peeled and minced

1/2-inch fresh ginger, peeled and minced

2 Tbsp sun-dried tomatoes (packed in oil), drained and minced

1 to 1-1/4 lb fresh salmon, cut into 3-4 pieces

toasted sesame seeds for garnish, optional

Preheat oven to 400F. Whisk together the sauce ingredients in a small bowl.

Place salmon pieces in an oiled casserole and top with the sauce.

Bake for about 15-20 minutes, or until the salmon is just cooked through.

Plate the salmon with other sides of choice, and top with sauce. If desired, garnish with sesame seeds.

Serves 4.

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