I bought a large piece of salmon at Captain Ketch’s yesterday and had a hankering for maple-bourbon glazed salmon tonight. I found this recipe.
I used the basil-dijon mustard that I bought a couple of months ago and it worked really well.
To accompany the salmon, I threw together my standard succotash recipe:
Any amount of previously cooked corn, cut from the cob
Any amount of a green vegetable (in this case, chopped green pepper, but I’ve used green beans in the past) I can’t stand limas, but use them if you must.
Any amount of a red vegetable (in this case, seeded and chopped heirloom tomato)
Salt and pepper to taste
Throw together in a saucepan and heat until hot. Serve.
I had the salmon and succotash with one of Captain Ketch’s popovers.