Orange Mustard Maple Salmon

sorry guys, it was my both my daughters birthday party and I forgot to take a picture of this salmon but it tastes incredible.

Orange Mustard Maple Salmon

-1 tablespoon Dijon Mustard (grainy)
-2 tablespoons smoked mustard
-2 tablespoons maple syrup
-1 shot of dark rum
-juice of half and orange
-1 teaspoon soya sauce
 -salmon

Mix ingredients together and pour over salmon, I let it sit for an hour before cooking.  cook at 400 for 15 minutes.

Salmon in a Dill Orange Rum Sauce

Salmon in a Dill Orange Rum Sauce

-1 piece of salmon (about 1.5 pounds)

-fresh dill

-orange slices

-juice and zest of half an orange 

-orange slices

-salt and pepper

-1 oz of dark rum

Place the salmon in a pan.  Cover with fresh dill.  Squeeze the orange juice over and orange zest.  Then pour the rum over.  Add slices of orange.  Salt and lots of fresh pepper.  Bake at 425 for 10-15 minutes.

Miso Rum Salmon

Miso Rum Salmon

-1 tablespoon sesame oil
-2 tablespoons red miso paste
-1 teaspoon tamari (soya sauce)
-1 tablespoon brown sugar
-1 oz dark rum
-the juice and zest of a lemon
-pepper
- green onions chopped

-I used a 1.5 pound piece of salmon.  I mixed the above ingredients together and poured on fish letting it marinate for 20 minutes.  I baked at 420 for 10 minutes.  Top with roasted sesame seeds or almonds.

Maple Rum Glazed Salmon

Maple rum Glazed salmon

-1 oz rum
-1 teaspoon dijon mustard
-1 teaspoon maple mustard
-2 tablespoon brown sugar
-2 tablespoons olive oil
-salt and pepper
-lime juice

I mix together above ingredients and rubbed into the salmon.  I cooked in the oven at 425 for 15 minutes.  (my salmon was thick).  It was amazing.

Slow baked Salmon in a rum mustard maple glaze

I had a friend (a former colleague) and  her son over for dinner tonight, she brought dessert and helped with dishes...woot woot.

So I have heard about slow baking salmon at 250 for 30 minutes, so tonight was the night to try it...it was incredible and has an amazing texture and flavour.


Tonight's Slow Baked Salmon, in a rum mustard maple glaze


-1 oz rum
-1 tablespoon maple syrup
-juice of half a lemon
-1 tablespoon dijon mustard
-1 tablespoon honey mustard
-1 tablespoon tamari soya sauce
-1 teaspoon hot sauce
-1 medium scallion chopped

I mixed together.  I placed olive oil on salmon skin so it doesn't stick.  Then I placed salmon skin down in a casserole dish and covered with mixture.  I baked for 35 minutes...it was incredible.

Dinner at a friends

Am dining at a friends tonight, on the menu Scallops, salmon, spinach salad....so delicious.

Another beautiful day

It is another beautiful day and I am on my way out on an adventure with my girls, now to decide what to cook for dinner...Kensington Market here I come.  Salmon?  Black Cod?  Chicken?  Beef?  Maybe some chicken wings?  We will see what the day holds...

Miso Ginger Rum Salmon

Good evening everyone, I just finished another busy 12 hour day at work.   I have made a colourful dinner tonight.  In fact I think I have covered all the colour in the rainbow.  Tonight I have started with a mixed lettuce salad with cranberries, purple carrots, peppercorn goat cheese and red pepper.

Then I pan fried king oyster mushrooms with onions, purple and orange carrots, in a frying pan in a small amount of butter until mushrooms golden brown.  Then I added red wine.  (I always keep wine that has outlived it's drinking days for recipes like this) I also added chopped garlic, ginger and scallions.

I also added quinoa from dinner last night at the end to warm up.

I made a delicious Miso Ginger Rum Salmon.


T's Miso Ginger Rum Marinate


Red miso past 2 tablespoons
1 shot of 1919 Rum (expensive but delicious) 
squeeze the juice of half a lemon
squeeze the juice of half a lime 
2 tablespoons brown sugar
2 tablespoons tamari soy sauce
1 teaspoon minced fresh ginger
2 teaspoons olive oil


Marinate fish
Cook at 350 covered for 10-15 minutes

I also made my mango salsa...  Here is the dinner all together

Cooking is at once child's play and adult joy. 

And cooking done with care is an act of love.”

Craig Claiborne, ‘Craig Claiborne's Kitchen Primer’