#maplemustard

[kirango-rouge]

last for the night <3

[blueindigostudio]

This Maple Mustard Glazed Planked Salmon has just the right amount of sweet and sour flavors. When salmon is grilled on a cedar plank, the smoky flavors fill the air, making it a great dish for any barbecue.

Ingredients: 4 salmon fillets. 1/4 cup maple syrup. 2 tablespoons Dijon mustard. 2 tablespoons whole grain mustard. 2 tablespoons soy sauce. 2 cloves garlic, minced. 1 tablespoon olive oil. Salt and pepper to taste. 1 cedar plank, soaked in water.

Instructions: Warm up the grill over medium-high heat. Mix soy sauce, lemon juice, garlic powder, salt, and pepper in a small bowl with a whisk. Add Dijon mustard, whole grain mustard, maple syrup, and mix well. Wait two to three minutes before putting the wet cedar plank on the grill. This will make it smoke. Put the salmon fillets on the board made of cedar. Brush the salmon fillets with the maple mustard glaze, making sure to cover them completely. Place the salmon on the grill and cover it. Cook for 12 to 15 minutes, or until a fork can easily pierce it. Use the glaze to baste the salmon as it cooks. Be careful when taking the salmon off the grill on the cedar plank. If you want, you can serve the Maple Mustard Glazed Planked Salmon hot with fresh herbs on top.

Prep Time: 15 minutes

Cook Time: 15 minutes

Alissum

[bluemethy]

The creamy, tangy, and slightly sweet flavors in this vegan potato salad with maple mustard dressing go really well together. It's great for picnics, barbecues, and as a side dish for any event!

Ingredients: 4 medium potatoes, diced. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: Boil the diced potatoes in a pot of salted water until tender, about 10-12 minutes. Drain and let cool. In a small bowl, whisk together vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar to make the dressing. In a large mixing bowl, combine the cooked potatoes, chopped red onion, and chopped parsley. Pour the dressing over the potato mixture and gently toss until evenly coated. Season with salt and pepper to taste. Refrigerate for at least 30 minutes before serving to allow flavors to meld. Garnish with additional parsley before serving, if desired.

Prep Time: 15 minutes

Cook Time: 15 minutes

Globalookout

[zapsart]

Pan-roasted chicken cutlets are cooked to perfection, then smothered in a delightful maple-mustard dill sauce. This dish combines sweet and tangy flavors with aromatic dill, creating a mouthwatering experience.

Ingredients: 4 chicken cutlets. Salt and pepper to taste. 2 tablespoons olive oil. 2 tablespoons Dijon mustard. 2 tablespoons maple syrup. 1 tablespoon apple cider vinegar. 2 tablespoons chopped fresh dill. 1/4 cup chicken broth.

Instructions: On both sides, sprinkle salt and pepper on the chicken cutlets. In a pan, heat the olive oil over medium-high heat. It will take about 4 minutes on each side for the chicken cutlets to turn golden brown after you add them to the pan. Put Dijon mustard, maple syrup, apple cider vinegar, and chicken broth in a small bowl and mix them together. Then, pour the mix over the chicken in the pan. Turn down the heat to medium-low, and let the sauce simmer for two to three minutes, until it gets a little thicker. To serve, sprinkle chopped dill over the chicken and sauce.

Prep Time: 10 minutes

Cook Time: 15 minutes

les anges deden

[bitedelightfulh]

Killer Maple Mustard Croissant Breakfast Sandwiches

[resinlings]

A delightful spring salad filled with fresh greens, vegetables, and quinoa, topped with a sweet and tangy honey/maple mustard dressing. It's the perfect way to show gratitude for the season's bounty.

Ingredients: 2 cups mixed greens such as spinach, arugula, and kale. 1 cup cherry tomatoes, halved. 1 cup cucumber, diced. 1 cup cooked quinoa. 1/2 cup sliced radishes. 1/4 cup sliced red onion. 1/4 cup roasted sunflower seeds. 1/4 cup crumbled feta cheese optional.

Instructions: Wash and prepare all the vegetables and greens. Cook quinoa according to package instructions and let it cool. In a large bowl, combine the mixed greens, cherry tomatoes, cucumber, cooked quinoa, radishes, and red onion. In a small bowl, whisk together the honey/maple mustard dressing see below or use your favorite dressing. Drizzle the dressing over the salad and toss to coat evenly. Sprinkle roasted sunflower seeds and crumbled feta cheese if using on top of the salad. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes

Advising to Transgress

[fonderia]

This Vegan Potato Salad with Maple Mustard Dressing is a delightful combination of creamy, tangy, and slightly sweet flavors. Perfect for picnics, barbecues, or as a side dish for any occasion!

Ingredients: 4 medium potatoes, diced. 1/4 cup vegan mayonnaise. 2 tablespoons Dijon mustard. 1 tablespoon maple syrup. 1 tablespoon apple cider vinegar. 1/4 cup finely chopped red onion. 1/4 cup chopped fresh parsley. Salt and pepper to taste.

Instructions: In a pot of salted water, boil the diced potatoes for about 10 to 12 minutes, or until they are soft. Let it cool down after draining. Use a whisk to mix vegan mayonnaise, Dijon mustard, maple syrup, and apple cider vinegar in a small bowl. Put the cooked potatoes, chopped red onion, and chopped parsley in a large bowl. Add the dressing to the potatoes and mix them together gently until they are all covered. Add pepper and salt to taste. Put it in the fridge for at least 30 minutes before serving so the flavors can mix. If you want, add more parsley as a garnish before serving.

Prep Time: 15 minutes

Cook Time: 15 minutes

yasmine n majchrzak

[platespire]

Killer Maple Mustard Croissant Breakfast Sandwiches