It’s been a while since my last post as I have not had a lot of time (or to be honest, inclination) to blog over the past year. I had considered the idea of giving up food blogging altogether, but as it’s not generally my nature to give up something I have started, I decided that all it and I needed was a break from each other. I think occasionally, I need to take some time away from my passion in order to maintain my interest in it.
At any rate, here I am, back writing about one of my favorite topics. I’m also in the process of importing much of the content from an older blog into this new wordpress one. I don’t believe this recipe was transitioned, but as it is one of my favorite fish recipes, I will re-post it instead.
I don’t eat enough fish because I have very carnivore tastes. It usually takes a good slab of steak sizzling on the grill or lamb cutlets cooking over a barbecue to make my taste buds sing.
Although I don’t usually prefer fish if meat is an alternative, I really enjoy the delicate taste of salmon. This recipe for honey mustard salmon is super easy to prepare and is deliciously succulent. Although my taste buds never burst into spontaneous song when I eat fish, it does hum a tune for this lovely salmon.
4 Salmon cutlets
Approx 2 Tbs dijon mustard
Appox 2 Tbs honey
Approx 2 Tbs extra virgin olive oil
1 medium lemon
Salt and pepper
- Combine the mustard, honey and olive oil.
- Zest the lemon and add the zest and juice to the honey, mustard and oil.
- Rub salt and pepper into the salmon cutlets then add to the marinade. Refridgerate at least 30 mins.
- Preheat oven to about 200 degrees celsius and bake the salmon for about 15 mins or until golden and flaky.
Serve with steamed or stir-fried vegetables.