Maple Dijon Salmon with Maple Basil Vinaigrette

Maple Dijon Salmon with Maple Basil Vinaigrette

For The Salmon

2 tablespoons pure maple syrup

2 tablespoons mayo 

1 1/2 tablespoons Dijon mustard

2 garlic cloves, minced 

1 side salmon, pin-bones removed 

1/4 cup minced fresh Basil 

1/4 cup minced fresh parsley 

Sea salt & cracked black pepper 

For The Maple Basil Vinaigrette

1 shallot, peeled and roughly chopped

2 garlic cloves, roughly chopped

2 cups packed fresh basil leaves 

Zest of 1 lemon 

Juice of ½ a lemon 

1 tablespoon apple cider vinegar 

1 tablespoon pure maple syrup

½ cup extra virgin olive oil 

Sea salt and cracked black pepper 

Preheat an oven to 400 degrees and line a sheet pan with parchment paper.

In a small bowl, combine the maple, mayo, Dijon, garlic, and mix well. Place the salmon on the prepared baking sheet, season well with sea salt. Baste the salmon with the maple-y Dijon mixture, add a generous bit of cracked black pepper and lemon zest, then transfer to the grill and cook until golden on the outside and cooked through on the inside, about 20-25 minutes (to an internal temperature of about 125 degrees F – a meat thermometer is essential here, friends.)

Meanwhile, prepare your vinaigrette.

In a high-powered blender, combine the shallot, garlic, basil, lemon zest & juice, maple, and champagne vinegar, and season with sea salt and pepper. With the machine running on low, slowly drizzle in the olive oil until the vinaigrette is thick and emulsified. Beautiful. 

Coat the salmon in your basil & parsley, then serve with your maple basil vinaigrette. Delicious!