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Honey & Mustard Salmon

October 24, 2018

Election fever has gripped the country as last minute canvassing - and dirty dealing - abounds.

(Even the news that Gilad Shalit is moving to my hometown of Hod Hasharon failed to elicit much response as the city focuses exclusively on gossip and smear campaigns.)

Fortunately, choosing my favorite mayoral candidate is easy, and it's choosing my favorite way to flavor salmon (or chicken if preferred) that is the REAL challenge.

After much deliberation, this magical Honey Mustard Salmon wins my vote, as it surely will yours.

Let the best recipe/candidate win!

 

 
800 grams salmon fillets (or chicken breasts)
1/4 cup wholegrain mustard
3 tablespoons honey
2 teaspoons crushed garlic
2 tablespoons lemon juice
1 tablespoon olive oil
Generous pinch chili flakes (optional but great)
1 teaspoon paprika (smoked paprika is even better)
1 teaspoon salt (you know I'll choose Maldon)
1/2 teaspoon coarse black pepper
Chopped parsley to garnish

1: Whisk mustard, honey, garlic, lemon juice, olive oil and seasonings together and cover your baking tray with a large sheet of aluminium foil.
2: Brush olive oil over foil, lay salmon (or chicken) pieces on top and spread over honey mustard sauce to cover completely. Make extra sauce if wanting an especially thick layer of flavor but this works great.
3: Bring up sides of foil to enclose - or cover securely with foil - and cook at 180 C for approximately 15 - 20 minutes until the salmon is just beginning to flake.
4: Remove foil, turn up heat to 200 C, and cook a further 5 - 10 minutes till honey/mustard is beginning to brown and fish is completely cooked.
5: Serve warm or at room temperature garnished with chopped parsley.

COOK'S NOTES: Salmon can also be cooked in a foil parcel on the BBQ. Chicken can easily be substituted but make sure it cooks through properly as it takes a little longer. Honey mustard salmon is wonderful cut into chunks and served on salad greens with a honey mustard dressing and chicken works well in sandwiches. Regular, smooth Dijon can replace wholegrain but I will always choose wholegrain. Recipe serves 4 to 6 depending on serving method.

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