Smoked Paprika, Maple Syrup and Mustard Baked Salmon

Smoked Paprika, Maple Syrup and Mustard Baked Salmon

This one's sure to be a crowd-pleaser with its savoury-sweet glaze of smoky paprika, pops of grain mustard and maple syrup.

GLAZE 2 tablespoons olive oil 1 teaspoon sea salt ½ teaspoon chilli flakes 2 tablespoons wholegrain mustard 2 cloves garlic, crushed 1 tablespoon maple syrup or honey 1 teaspoon smoked paprika

TO COOKAND SERVE 1.5-kilogram (approx.) side of salmon, skin on, pin-boned

Salsa Verde (see recipe below)

small basil and parsley leaves, to garnish

EOUIPMENT Line a large oven tray with baking paper. Preheat the oven to 200°C fan bake. GLAZE Whisk all the ingredients together in a bowl.

TO COOK AND SERVE Place the salmon skin side down on the tray and spoon over the glaze, Bake for 10-15 minutes. I did 15 minutes for my 1.5-kilogram salmon piece, but if your salmon is smaller, stick to 12 minutes or less - you don't want to overcook it.

Set aside to cool and serve at room temperature, or cover and refrigerate until about half an hour before serving.

When ready to serve, transfer to a serving platter, spoon over some of the Salsa Verde and garnish with the basil and parsley. Serve the remaining Salsa Verde separately.

Salsa verde ¼ packed cup each parsley and basil leaves, finely chopped 1 teaspoon dried tarragon 3 tablespoons olive oil 2 tablespoons baby capers 1 tablespoon lemon juice 2 teaspoons wholegrain mustard 2 cloves garlic, crushed ¼ teaspoon caster sugar sea salt and ground pepper

Combine all the ingredients in a bowl and season with salt and pepper to taste. MAKES ABOUT CUP