Tag-Archive for » mustard «
I tagged this one to make for one of my team mates in a recipe swap I am involved. It is a great summer time recipe I made as directed apart from adding some extra chili to the mix. I also cut the apples back to 2 instead of 4 as I thought that 4 was a bit to much for only 2 people. To read other reviews on this recipe please click here. Be sure to check out other recipes by this chef whilst you are there as she has some fantastic ones.
If you have been keeping up with the progress of my beautiful
handcrafted, Eco friendly camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
Salmon
1lb Salmon fillet, skin on, any pinbones removed
2 Tablespoons olive oil
1 Tablespoon honey
2 Tablespoons Dijon mustard
1 Garlic clove, minced
1 Tablespoon fresh lemon juice
1 Teaspoon chili powder
Salt, to taste
Apples
4 Sweet apples, Golden Delicious works well (I only used 2)
2 Tablespoons unsalted butter
1 Sprig fresh rosemary
Fresh mint leaves (to garnish) (optional)
Method
1. Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
2. In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
3. Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
4. Preheat the oven to 375°F.
5. Transfer the salmon to a baking dish, reserving the marinade,.
6. Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
7. Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
8. While the salmon cooks, core the apples and cut each into 8 wedges.
9. In a large heavy skillet, heat the butter over medium-high heat.
10. Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
11. Remove from the heat and discard the rosemary.
Serve the cooked salmon with pan drippings spooned over and topped with the apples, garnish with fresh mint, if desired.
I served ours over a fresh corn, red pepper and avocado salad with a balsamic dressing.
All photos taken by me unless otherwise stated.
This is the easiest and most simple recipe to make and tastes wonderful. I tagged this one from a chef I have made a few recipes from in the past and I have never been disappointed, she has some great ones. Whilst this recipe was fab as is, I think next time I make this I would like to add some lemon juice and also some minced garlic. I served ours with seasoned roasted potatoes and snow peas with tomatoes. To view more photos of this recipe or read more reviews please click here. Please be sure to view more great recipes by this chef while you are there.
If you have been keeping up with the progress of my beautiful handcrafted, Eco friendly, camphor laurel chopping, cheese, platter boards and mezzaluna boar
ds. My official site is finally finished and live so to see my full collection please click here
Ingredients
4 Salmon fillets, with skin on
2 Tablespoons coarse grain mustard
1 Tablespoon maple syrup
I think some lemon juice and minced g
arlic would be a nice addition to the glaze as well. I used the same amounts listed above for 2 fillets but mine were quite large weighing just over 300g each fillet.
Method
1. Preheat grill to high.
2. Mix together the mustard and maple syrup.
3. Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil.
4. Spread the mustard and maple mixture evenly over the tops of the salmon fillets.
5. Grill/Broil for 10 minutes or until cooked through. The time taken will depend on the size of the fish. (Make sure fillets are as equally sized as possible to ensure the same cooking time for all.)
To Serve: Serve fillets with a salad or green vegetables. I served ours with seasoned roasted potatoes and snow peas with tomatoes.
All photos taken by me unless otherwise stated.
