maple-glazed tuna steak (updated)

So this is a new dish I just tried this weekend and it's FANTASTIC! Better even, it took 20 minutes from start to finish. It's a simple seared tuna steak, that I paired with a pear & potato salad recipe. Here's what you'll need:

• 1 tablespoon Dijon mustard
• 2 tablespoons maple syrup (you really should use real syrup for this...it's worth it)
• Juice of 1 lime
• 1/4 cup olive oil
• 6-ounce tuna fillets
• Salt and black pepper
• Cilantro sprigs

Begin by mixing together the mustard, maple syrup, lime juice, and 1 tablespoon of the olive oil, then set aside (taste it first though, it'll get you totally excited for the dish.) Next, season the tuna on both sides with salt and pepper. Heat the remaining 3 tablespoons olive oil in a non-stick skillet over high heat. Add the tuna and cook for 30 seconds on each side. I know this doesn't seem like much, but you're only searing the tuna. The middle will indeed be pretty raw, but the taste and the play on hot and cold will pay off. Trust me.

Remove the tuna from the pan and brush both sides of the tuna with the maple-mustard glaze. Garnish with the cilantro and that's it. I know I myself often skip the garnish, as I think it's just for show. However, the cilantro really adds a nice dimension to the dish.

Again, I can't stress how awesome this was. I made a single tuna steak with this, but you'd definitely have enough of the mixture for 3-4 fillets. Bon chappétit!

asian salmon (updated)

Here's another one that's so easy it's insane. I got this one from my mom. It's a simply amazing way to make salmon. I've made it for a few people now, and everyone always raves (and it's a definite go-to for Dan and I when we're looking for a classic Sunday dish). Here's what you'll need:

• 4 skinless salmon fillets
• 1 tablespoon olive oil
• 1 garlic clove, pressed or minced
• 1 tablespoon grated fresh ginger root
• 1 teaspoon soy sauce
• 1 teaspoon maple syrup*
• 2 green onions, chopped

Place the salmon in a pie plate or shallow dish. Combine remaining ingredients and mix well.

Note: If you haven't figured it out by now, all measurements are usually approximate. The ones above are what my mom passed down; however, I tend to go overboard and almost double everything. No harm, no foul.

Pour marinade over salmon; let stand at least 15-20 min. Heat a ridged grill pan over medium heat until hot. If you don't have a grill pan, a regular sauté pan (or better yet, and actual grill) will totally suffice. Add the salmon, discarding marinade; cook 3-4 minutes per side or until salmon is opaque and firm to the touch.

A trick my old roommate taught me was to always by the salmon with the skin on. Cook the first few minutes with the skin up. This way, when you flip it over, if you burn the fish at all it's totally OK, because you just burn the skin and not the meat. It never fails, trust me.

*So a couple people have now asked if I use regular maple syrup (ala Aunt Jemima) or more expensive versions.  I don't believe I've ever used a low-end syrup.  Last time I used syrup that a previous co-worker had brought back as a gift from Vermont (hey Linds!) and I found that to be the best yet.