Cooking with maple

Food and nutrition


Preparation:15 minutes

Cooking:25-30 minutes
Published on 16 March 2017


  • Maple Mustard Salmon
  • 15 ml 1 tablespoon Dijon mustard
  • 7,5 ml ½ tablespoon lemon juice
  • 2,5 ml ½ teaspoon maple syrup
  • 1 pinch Oregano
  • 1 pinch Tarragon
  • 90 g Salmon fillet
  • To taste Salt and pepper
  • Roasted Maple Root-vegetables
  • 2 Nantes carrots, cut in half lengthwise, then in pieces
  • 1 Parsnip, cut in half lengthwise, then in pieces
  • 7,5 ml (½ tablespoon) Olive oil
  • 5 ml (1 teaspoon) Maple syrup
  • To taste Salt and pepper


Maple Mustard Salmon


  1. Preheat oven at 200⁰C (400⁰F)
  2. Mix together the mustard, lemon juice, maple syrup, oregano and tarragon.
  3. Brush the salmon fillet with mustard mixture
  4. Cook in the oven for 12 to 15 minutes


Makes 1 serving

Variation: Use old-style mustard (wholegrain) instead of Dijon mustard. 

Roasted Maple Root-vegetables

  1. Preheat oven at 220⁰ C (425⁰ F).
  2. Put carrots and parsnip pieces in a leak-proof bag
  3. Mix together oil and maple syrup; pour onto vegetables, close the bag and mix well until vegetables are well coated
  4. Line a baking sheet with parchment paper, place vegetable pieces on the baking sheet, cook for 25 to 30 minutes; turn halfway through cooking time.


Makes 1 serving

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