Honey & Mustard Salmon
We’ll start with a marinade for these salmon steaks. Steaks are cut through the bone which adds a gelatinous quality to the cooking liquors they leave behind.
Very simply combine equal amounts (about 2 tbsp) of our Mustard & Dill Sauce, Cider & Horseradish Mustard (or Classic English Mustard), honey and lemon juice. Whisk them together as you drizzle olive oil into the bowl until you have a pourable marinade or sauce.
Put the salmon in a baking dish and cover each portion well with the marinade, then leave it all to rest for half an hour or so before baking at 180C/ Gas Mark 5 for 12 to 15 minutes.
Served with potatoes and greens, it’s health and tasty.
Salmon with Minted Peas
Before roasting the salmon, brush it with or soak it in a mixture of the juice of 2 limes, a big squeeze of honey and 1 tbsp of Stokes Classic English Mustard. Grill or bake the salmon.
For the minted peas: Soften 2 diced shallots in butter then add frozen petits pois, half a glass of white wine and 2 tsp of Stokes Mint Sauce. Blitz, season and serve with your salmon.
The flavour combinations are subtle – warming mustard and sweet honey in the glaze with garden-sweet mint and piquant vinegar in the juicy peas … so tasty.
BBQ-style Salmon Kebabs
Salmon is firm enough to cube and skewer. With these kebabs, we add manges touts for a little crunch, cherry tomatoes for sweetness and red and yellow peppers to finish the colourful ensemble.
[TIP: Often peppers are too crunchy on a skewer, particularly when the meat, such as salmon, needs only a short cooking time. Try roasting, softening and skinning the peppers first. You still have the colour and sweet flavour supporting the other elements, rather than fighting with them.]
Assemble the skewers and brush with a mixture of lemon or lime juice, olive oil and Stokes Original BBQ Sauce.
This won’t overpower the salmon but adds the light tang of smoky BBQ whether you grill them inside or out.
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