The weather has been damp and grim, too cold and wet to step outside to the BBQ. Most of my friends are in Mexico or Hawaii escaping the local desolation of our rain forest climate. I had this beautiful Spring (also called King or Chinook) salmon and filetted it. But then, no one would get their rubber boots and umbrella to cook outside in the darkness. Rainy day cooking is every day cooking in BC this time of year. Better adapt.

About 30 minutes before cooking, I greased a large Le Creuset enameled cast iron oven roaster with olive oil, added the two filets skin down and brushed them with two tbsps Dijon mustard each. Before putting the dish in the oven set at 330, I added thyme, salt and pepper, and 1/2 cup of pure Canadian Maple syrup. The cooking time was about 20 minutes. ( no turning over). The salmon is ready as soon as the flesh turns from translucent to almost opaque. Best not to overcook as the fish will dry instantly. Served “rare” the filets are moist and melt in the mouth. You may sprinkle them with cilantro or chopped green onions before serving and another option is to deglaze the dish with 1/2 cup dry white wine.