[Photograph: Blake Royer]

I'm always on the lookout for sauces to paint on salmon roasted over high heat—I love the way fish tastes with a caramelized exterior, and the process is one of the quickest, simplest dinners around. Soy sauce, sesame oil, and other Asian condiments are obvious choices, but I was drawn to this combination from Real Simple. Who knew maple syrup and mustard would work so well together?

While the sugar in the syrup caramelizes under high heat, the mustard presents a spicy undertone. If you use whole grain mustard, it gives the dish little pops of flavor that keep things interesting. I followed the recipe's instructions to pair it with roasted Brussels sprouts, simply tossed with salt and pepper to bring out their true sweetness.

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Maple and Mustard-Glazed Salmon with Roasted Brussels Sprouts »

About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.


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