2 Serves
17 Mins
In a small mixing bowl, whisk together the Dijon mustard, maple syrup, and chili powder until well combined. Season the mixture with a pinch of salt.
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Vitamin E
2 mg / 15 mgVitamin K
39 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
14 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
60 µg / 400 µgCalcium
65 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
61 mg / 420 mgPhosphorus
439 mg / 1,250 mgPotassium
766 mg / 4,700 mgSodium
414 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
1 g / 28 gSugar
12 g / 50 gSaturated Fat
4 g / 20 gCholesterol
107 mg / 300 mgCaffeine
0 mgNet Carbs
14 gAlcohol
0 g
Place the salmon fillets on a broiler pan or a baking sheet lined with foil. Brush the prepared maple-mustard glaze generously over the top of each fillet.
Preheat your oven to the high broil setting. Place the salmon on the top rack and broil for 5 to 6 minutes, or until the glaze is caramelized and the fish is cooked through.
Remove from the oven and, if desired, finish with a splash of fresh lemon juice and a drizzle of Sriracha hot sauce before serving.
25
g95
g20
g
Yemeni
