Maple-Dijon glaze for a simple salmon

Coping with Type 1 diabetes led Taylor Riggs, a registered dietitian and food blogger, to create a cookbook of 80 recipes that are both paleo friendly and gluten free. Besides being healthy, the recipes in her new “Real Food, Real Simple” cookbook all come together in five steps or less.

A perfect example is her Maple Dijon Salmon, which Riggs says pairs well with grilled veggies to make a light and nutritious meal.

Maple Dijon Salmon

Makes 4 servings

1½ tablespoons Dijon mustard

½ tablespoon maple syrup

¼ teaspoon sea salt

4 (¼-pound) salmon filets

Preheat the oven to 450 degrees.

Combine the Dijon mustard, maple syrup and salt in a small bowl to form the glaze.

Lightly brush a piece of foil with an oil of your choice and place it on a small baking sheet. Place the salmon filets on the foil and lightly brush the top of each with the glaze.

Bake the salmon for 10 to 15 minutes or until just cooked through and the salmon flakes easily with a fork.

Tip: When buying your salmon, try to choose filets that are all of a similar size and thickness, so that they all cook evenly in the oven.

Recipe excerpted with permission from “Real Food, Real Simple” by Taylor Riggs; Page Street Publishing.

chris.ross@sduniontribune.com