This past week, I’ve been busy working on a vegetarian meal plan. Though not vegetarian, I am definitely an equal opportunity eater, and I do try to regularly incorporate plant based meals into the weekly dinner rotation. Generally, though, I try to stick to the things I know my kids will eat. A couple of our favourites include the Moroccan Lentil Stew I posted a couple weeks ago, Lentil tacos and Chickpea Cauliflower Curry.
With working on this new meal plan though, I’ve been forced to step a little outside of my comfort zone and try a few products that I’ve never worked with before, such as hemp milk, nutritional yeast and tempeh. Everything went over pretty well, except for the tempeh. It, definitely, was not my kids favourite.
After forcing them outside of their comfort zone, it’s time to get back to regular programming. Which means salmon is on the menu for tonight. You’ve probably heard me say it before (and, honestly, you probably will again, lol), but salmon is, hands down, one of our family’s favourites and it makes a weekly appearance on our table (always and only sustainable, Oceanwise, salmon. If you’re curious, you can read my rant here). Seeing as it’s a weekly mainstay, though, it can get a little boring, so I’m always trying to play around with it a little.
One thing that goes great with salmon, is maple syrup. And, as it turns out, one thing that goes great with maple syrup, is bacon. It only seems right then, that Maple Bacon Salmon should be a thing. And that you should definitely try it 😉
1/3 Cup maple syrup
2 tbsp brown sugar
1/4 Cup onion, minced
4 strips of bacon, cooked and chopped
1 tsp dried sage (1 tbsp of fresh, if you have it)
1/3 Cup walnuts, toasted
1 1/2 lbs salmon fillet
Preheat the oven to 400 degrees Farenheit
In a small bowl, mix together the first 5 ingredients. Evenly spread half the mixture over the salmon. Bake in the oven for 12 – 14 minutes, spreading with the remaining mixture half way through the cooking time. Top with the walnuts before serving.