Maple-Mustard Salmon

The topping on this simple dish features mustard seeds that are heated in oil until they pop. This makes them nutty rather than spicy. Then they're mixed with maple syrup and vinegar to create a crunchy, sweet-savory topping, which is the perfect complement to salmon.

2 teaspoons olive oil
3 tablespoons yellow mustard seeds
2 tablespoons Dijon mustard
2 tablespoons pure maple syrup
1 teaspoon balsamic vinegar
1/4 teaspoon coarse salt
4 (5- to 6-oz.) center-cut salmon fillets (1 inch thick)

1. Heat oil in small nonstick skillet over low heat until hot. Add mustard seeds; stir to coat with oil. Cover; cook 4 to 6 minutes or until seeds pop, being careful not to let them burn. Remove from heat, keeping skillet covered until popping stops (about 2 minutes). Stir in all remaining ingredients except salmon.

2. Heat broiler. Place salmon, skin-side down, on foil-lined baking sheet; spread with mustard mixture. Broil 7 to 10 minutes or until salmon just begins to flake.

4 servings

PER SERVING: 300 calories, 14 g total fat (3 g saturated fat), 32.5 g protein, 9 g carbohydrate, 95 mg cholesterol, 375 mg sodium, 0 g fiber

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