Combine the olive oil, soy sauce, sesame oil, ginger,
maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour
one-third into a small bowl and reserve. Add the salmon fillets to the
large bowl. Marinate, covered, in the refrigerator for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Add a
drizzle of olive oil to coat the skillet. Add the salmon skin-side down
and cook until crispy, about 5 minutes. Baste the flesh side with the
reserved marinade. Flip and cook until the salmon is cooked through and
the flesh side is golden brown, an additional 3 to 4 minutes. Top with
the scallions.
Thanks to Brenda Moore for the great recipe recommendation! Brenda's tip: This recipe called for Chinese mustard, I used a whole grain mustard and it worked fine as well.
