Maple Dijon Glazed Salmon with Smokin’ Pecans and Roasted Cauliflower

For the Salmon:
4 6 oz Salmon fillets, skin removed, cleaned and dried with paper towels
3 TBSP Olive oil
3 TBSP Dijon mustard
3 TBSP Maple Syrup (use real maple syrup, not maple flavored corn syrup)
2 cloves Garlic, minced
1 TBSP Lemon juice
1 tsp Fresh thyme, removed from the stem
¼ tsp Paprika
Salt and pepper, to taste

For the Cauliflower:
1 head Cauliflower, cut into small florets
3 TBSP Olive oil
Salt and pepper, to taste

Method:
1. Preheat the oven to 400 degrees.
2. Prepare the maple Dijon glaze by mixing the mustard, maple syrup, garlic, lemon
juice, thyme and paprika in a small bowl, set aside.
3. Place cauliflower florets in a large bowl, toss with olive oil and salt. Pour them on
to a sheet pan and put in the oven. Roast until they are starting to brown,
remove from the oven and set aside. 20-30 minutes.
4. While the cauliflower is roasting, Season salmon fillets with salt.
5. Heat a large sauté pan or cast iron skillet, add olive oil and heat until smoking.
Place the salmon filets in the skillet with the top of the salmon fillet down (not the
skin side). Sear the salmon until it releases from the pan and is getting crisp
around the edges, then flip to the other side. Coat each salmon piece with the
glaze and place the whole pan in the oven for 5 minutes. Do not over crowd the
pan, if necessary sear some of them, flip and place on a sheet pan until all are
seared then place the sheet pan in the oven. Salmon should be cooked medium
with a little pinkness in the center. Adjust cooking time to your oven and
preference.
6. Reheat cauliflower if necessary.
7. Place the cauliflower on each plate on platter, top with salmon fillets and garnish
with Smokin’ Killer Pecans. Enjoy!