3 tbsp (45 ml) maple syrup

1 tbsp (15 ml) whole-grain mustard

1 lb (454 g) skinless salmon fillet (the centre section of the fillet)

1 tbsp (15 ml) coarse salt

In a glass dish slightly larger than the salmon fillet, combine the maple syrup and mustard. Set aside.

Rub the salmon with the salt on both sides and place in the dish with the maple syrup mixture. Coat well. Cover with plastic wrap and refrigerate for about 24 hours, turning the salmon after 12 hours.

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