Maple-Glazed Salmon Lollipops
By 
We love these fishy, plate-free treats with a hint of maple syrup – what could be more Canadian?
You’ll Need
- 1 pound salmon filet, cut into 1” cubes
- ¼ cup pure maple syrup
- 2 Tbsp grainy Dijon mustard
- 2–3 drops hot sauce
- Bamboo skewers
- Chive sour cream (1 cup sour cream, ¼ cup chopped chives, salt and pepper combined)
- Dijonnaise (equal portions mayonnaise and grainy Dijon mustard, combined)
Prep and Cook
- Preheat the oven to 425ºF.
- In a small bowl, whisk together the maple syrup, mustard and hot sauce. Add the salmon cubes and toss to combine. Marinate the fish for 10 to 15 minutes.
- Place the fish on parchment-lined baking sheet and cook for 5 to 6 minutes or until the fish is cooked through.
- Place one piece of fish on the end of a bamboo skewer and set on a serving platter.
- Serve with chive sour cream or Dijonnaise.
- Preheat the oven to 425ºF.
- In a small bowl, whisk together the maple syrup, mustard and hot sauce. Add the salmon cubes and toss to combine. Marinate the fish for 10 to 15 minutes.
- Place the fish on parchment-lined baking sheet and cook for 5 to 6 minutes or until the fish is cooked through.
- Place one piece of fish on the end of a bamboo skewer and set on a serving platter.
- Serve with chive sour cream or Dijonnaise.
