Salmon with Mustard & Honey
This is so simple yet so so tasty, combining sweet honey, hot mustard and citrus bite from orange.
Using one plump middle section fillet each, brush the flesh with Dijon or Classic English Mustard then put them, skin side down in a knob of gently foaming butter. After 2 minutes, add 125ml of white wine.
As it bubbles and begins to evaporate, add a knob of butter, 2 tbsp of honey, the zest and juice of 1 orange and 1 tbsp of our wholegrain Cider & Horseradish Mustard.
Turn the heat down for 3 or 4 minutes to finish off the salmon, basting it with the sauce from time to time.
Work on a fine fillet each, removing the skin for this one.
Skin and halve 10 cherry tomatoes and sauté them in butter for 2 minutes before adding 2 grated cloves of garlic, 1 can of chopped tomatoes and half of that empty can of water. As this starts to simmer, add 2 tbsp of Chilli Jam, at least 4 tbsp of thick Tomato Ketchup and a handful of capers.
Reduce the sauce a little before putting the salmon pieces into it, lid on and simmer for 3 minutes. Spoon the sauce over the salmon, lid on again and simmer for 3 minutes until the salmon is cooked through.
This flavour-packed salmon goes well with rice of couscous – enjoy.
Fresh Salmon Burger
Start by finely chopping a bunch of chives. Remove the skin from 400g of salmon before using a very sharp knife to cut it into tiny cubes. Put the fish with the chopped chives in a large bowl and mix in 50g of breadcrumbs, 1 beaten egg and 2 tbsp of Sweet Chilli Sauce.
Season and squeeze half a lemon into the mixture. Divide the contents into 4, forming each into the shape of a thick patty or burger.
Brown the burgers for 2 or 3 minutes on each side.
Ordered, Delivered, Enjoyed
Enjoy the Taste of Stokes
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