Name: Spicy Maple Glazed Salmon with Creamy Dijon Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1/2 cup pure maple syrup; 2 tbsp brown sugar; 1 tsbp Cento Cherry Pepper Hoagie Spread; 1 tsp white wine vinegar; 3 sprigs thyme, removed from stem and chopped; 5-3lb whole salmon filet; 1 tbsp Cento Olive Oil; 1 tsp Cento Fine Sea Salt; 1/2 tsp garlic powder; 1/4 cup mayonnaise; 3 tbsp dijon mustard; 1/2 can Cento Anchovy Filets in oil; 1 clove garlic; 1 sprig fresh dill; 1/2 tsp Cento Fine Sea Salt

Hey ya’ll! I’m back again with another Thanksgiving recipe for your table this year. I figure this year has been a lot for everyone and having an abundance of delicious dishes on your table is what we all deserve! And I’m so happy to bring you this very special holiday recipe sponsored by Cento Fine Foods! As a bonus for this recipe, I have done some step by step recipes you can find on my Instagram page highlights under the “Holiday Recipes” circle! Ok, now let’s get into it!

THE INSPIRATION

So when it comes to inspiration, I was inspired by a couple of things! The first thing was wanting to do was change up the Thanksgiving table a little. I mean, 2020 has been anything but normal, and while some would hold on to tradition, I wanted to embrace change! Enter Cento Fine Foods! I have loved Cento’s products for a long time and use them often on my IG Stories and posts. I reached out to them and they loved the idea of incorporating their products into the Thanksgiving holiday. As people don’t normally grab Italian ingredients, I thought this would be the perfect opportunity to show how easily you can bring Italy to Thanksgiving! The second part of the inspiration was my own eating habits. I am typically a “sides-only” Thanksgiving eater. I don’t really grab turkey, ham, lamb or anything other meats, so I usually go for the real stars of the table and that’s everything else! If I’m hosting, I will make a seafood main for myself sometimes and I know I can’t be the only person like this, so I thought, “why not give the fellow seafood lovers and sides eaters?” And I’m telling ya’ll, this is GOOD! No, it’s GREAT! Seriously, read the details to find out more!

Amazing, glazed salmon with the creamy dijon sauce. The Salmon is incredibly tender and cooked to a perfect medium

THE DEETS

The thing I love most about this recipe is that it brings together traditional and non-traditional Thanksgiving flavors together in a dish that will instantly become a new classic. Of course Salmon is not what people typically think of for the holiday, but with Cento, I was able to use a two of my favorite products, the diced hot cherry pepper hoagie spread and their anchovy filets, which aren’t typically flavors you think of for the holiday, to create a really special dish. I also used some traditional Cento products like olive oil and Sicilian sea salt to round out the flavors of the dish. The most familiar Thanksgiving flavor comes to this dish in the form of Maple. Now we’re not talking pancake syrup here, but actual pure maple syrup. This combined with brown sugar and a little white wine vinegar give you a glaze you’ll want to drink. It’s the perfect amount of sweet & spicy along with a perfectly sticky texture that makes every bite equally satisfying! The sauce is another flavor that’s super familiar with dijon, but so worth the combo when it comes to the dish. The anchovy filets are pureed in this sauce to give it a great, savory umami flavor that takes it to the next level. I love maple and dijon together and in a creamy sauce, it’s one that not only works well for this dish, it works well for vegetable sides, like potatoes and asparagus!

Oh, and the 2nd thing I love most about this recipe? It’s a FAST Thanksgiving dish. I didn’t want to create something that needed a lot of attention or time. It’s just a few steps and you can have it on your table in about 20 mins!! Ok, I’ve talked about it enough, you can grab the recipe below, but here are a few tips to make it the star of your Thanksgiving dinner.

The salmon is cooked perfectly. It’s tender, juicy and slathered in delicious spicy maple glaze

TIPS FOR MAKING

While this recipe is very, very easy and super fast, I have a few tips that can help to make this even more successful when making:

Don’t skip out on the Cherry Pepper spread! It doesn’t just give the glaze spice, it also adds a little brininess from the pickling of the peppers!
If you can’t find the anchovies, you can substitute in 2 tsp of Cento anchovy paste!
Use a meat thermometer if you want to be absolutely sure you’re cooking to your desired doneness. I like a perfect medium salmon, but if you like it more rare or more done, be sure to check what temperature that is for you!
You can make the glaze and sauce in advance and just have it ready for the fish and serving when it’s time!

That’s all I have besides the recipe below! Now’s the time to start collecting your recipes and getting everything you need for your Thanksgiving dinner. Don’t be a last minute shopper! You can get all Cento products I used in this recipe from their online store at shop.cento.com!

Don’t forget to tag me in your photos online @lizeeangel or using #lizeeangel. And as always, comment below and please, like, share and follow me on youtube, instagram, twitter, facebook and pinterest!

Thanksgiving, Seafood, Holiday, Maple, Salmon

Seafood, Thanksgiving, Easy

Yield: 4-6

Author: Nik Manning

Spicy Maple Glazed Salmon with Creamy Dijon Sauce

A new edition to your Thanksgiving table with some traditional flavors of maple and dijon with a few twists of Cento’s cherry pepper spread and anchovy filets! Such a flavorful dish and perfect for those that prefer seafood on Thanksgiving instead of Turkey or Ham! 25 mins to finished and a lot less stress so you can focus on the rest of the meal instead!

Prep time: 5 MinCook time: 20 MinTotal time: 25 Min

Ingredients

For the Salmon

1/2 cup pure maple syrup
2 tbsp brown sugar
1 tsbp Cento Cherry Pepper Hoagie Spread
1 tsp white wine vinegar
3 sprigs thyme, removed from stem and chopped
3-5lb whole salmon filet
1 tbsp Cento Olive Oil
1 tsp Cento Fine Sea Salt
1/2 tsp garlic powder

For the Creamy Dijon Sauce

1/4 cup mayonnaise
3 tbsp dijon mustard
1/2 can Cento Anchovy Filets in oil
1 clove garlic
1 sprig fresh dill
1/2 tsp Cento Fine Sea Salt

Instructions

For The Creamy Dijon Sauce

Add all ingredients to a food processor or high powered blender.
Process until all ingredients are thoroughly combined.
Taste to adjust for seasoning and Enjoy!

For The Salmon

Preheat oven to 275 and place rack in the upper 3rd of the oven
In a small bowl, combine maple syrup, Cento Cherry Pepper Hoagie Spread, thyme, brown sugar, and white wine vinegar. Stir to fully combine.
Line a baking sheet with foil and spray with non-stick spray. Add salmon and pat dry
Brush salmon with Cento olive oil and add salt and garlic powder evenly over salmon
Next, brush half of the maple glaze over the salmon, making sure to get all over the top and sides. It’s ok if the glaze runs onto the pan, as it will ensure the filet is fully covered.
Bake for 13-16 minutes and remove from the oven. Turn the oven setting to broil and allow the oven to heat.
Brush the remaining mixture over the salmon and return to the oven to broil for 5-10 minutes, or until your desired doneness. I prefer a salmon that is cooked to medium, so I use a meat thermometer to make sure it cooks to about 125-130.
Allow to cool for 10 minutes for juices to redistribute and glaze to cool slightly. Serve with Creamy Dijon sauce. Enjoy!