Salmon is one of the most popular fish in America, and it’s no wonder why! It is a flavorful and nutritious source of protein that delivers so many beneficial heart-and-brain-healthy omega-3 fatty acids. And because salmon is so versatile, it is the perfect blank palette for almost any sauce, especially when topped with our delicious Mustard Glaze. Our glaze is just the right balance of sweet and spicy; one that sticks to the flesh of the salmon in all the right places and helps keep the fish stay flaky and moist. We love using sorghum syrup in this recipe because it is a purely natural sweetener that also adds nutritive value, and when combined with the sharpness of Dijon mustard, it creates a sauce that is sweetly tangy. We also prefer to cook with wild-caught salmon, both for its sustainability and for its leaner and more flavorful attributes. Our Wild Salmon with Mustard Glaze is an immune-boosting omega-3 powerhouse of nutrition that is simple to cook and simply delicious to eat, even among the most ardent of salmon skeptics.
Nutrient Booster: Salmon
Wild-caught salmon is one of the most nutritious foods on the planet and is teeming with nutrients. Salmon is credited with everything from extending one’s life span to preventing heart attacks and cancer. Best known for its long-chain of omega-3 fatty acids, consuming salmon at least 2 times per week has been shown to reduce inflammation, lower blood pressure, decrease the risk for certain diseases, and has been proven to slow age-related memory loss. Each serving of salmon is packed with vitamins, minerals as well as protein. This fish is truly a superfood–it can help boost brain function, improve bone and skin health, reduce depressive symptoms, decrease anxiety, lower risk of dementia and promotes heart health. Plus, it is tasty, satisfying, and so versatile. Including this fish as a regular part of your diet is a delicious way to help you improve your quality of life.
Make Once, Eat Twice
We love this Wild Salmon with Mustard Sorghum Glaze & Zucchini Noodles recipe for both its taste AND its simplicity. Baste it, bake it, and then serve it with an extra drizzle of sauce. So easy! And because salmon is already flavorful on its own, this dish doesn’t even need any marinating time for it to be infused with the sweet and spicy-ness of the glaze. There are so many great options for leftover baked salmon. Serve it with potatoes, whole grain rice, sorghum, or freekeh. For complete meal ideas, try our salmon and zucchini noodles alongside our Mashed Sweet Potatoes, Mashed Cauliflower or Mini Sweet Potato Latkes. Pair your salmon with a green vegetable, like our Asparagus With Lemon Skyr, top it over our Kale, Fennel and Sorghum Salad, or mash it with Icelandic Provisions Skyr and enjoy a salmon salad sandwich. Salmon is simply easy eats for numerous nights!
Wild Salmon with Mustard Sorghum Glaze & Zucchini Noodles
- 1 pound wild sockeye salmon, boneless
- 1/4 cup dijon mustard
- 1 tablespoon sorghum syrup, or honey
- 1 tablespoon lemon juice
- 8 cups zucchini noodles
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- 1 tablespoon coconut aminos
- 2-4 purple spring onion, optional for garnish
Preheat the oven to 425ºF. Place salmon, skin side down, on a baking sheet with parchment paper.
In a small bowl, add the Dijon mustard, sorghum syrup, and lemon juice. Baste the salmon with half the sauce. Set aside the other half for later. Bake until salmon is cooked or until salmon flakes when pulling away with a fork and let rest 2-3 minutes before serving.
Keep the oven at 425ºF. On a baking sheet, add zucchini and oil. Sprinkle lemon juice and coconut aminos over the zucchini. Place the spring onion on the sheet pan, and bake for 5 minutes.
Place the zucchini “zoodles” on a plate, and top with the salmon. Drizzle with the remaining Dijon mustard sauce, and serve warm.
Nutrient Analysis: 4 ounces of salmon and 2 cups of zucchini noodles
Calories: 280 calories, Fat: 10 grams, Saturated fat: 1.5 grams, Carbohydrates: 18 grams, Sugar: 14 grams, Sodium: 365 milligrams, Fiber: 4 grams, Protein: 30 grams, Cholesterol: 60 milligrams
Disclaimer: Triad to Wellness is a consultant for the Sorghum Checkoff. We were not compensated for this post and all opinions are our own.