Andreas Viestad's Honey-And-Mustard-Marinated Salmon With Rosema
"I love salmon! I became involved in the Zaard World Tour 2005 and this recipe was found on a Scandinavian Cooking site. It is easy to prepare and makes an elegant dinner for 2."
photo by The Flying Chef
- Ready In:
- 1hr 5mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
-
Salmon
- 1 lb 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
- 2 tablespoons unsalted butter
- 1 sprig fresh rosemary
- fresh mint leaves (to garnish) (optional)
directions
- Rinse the salmon under cold running water; pat dry with paper towels and place in a shallow dish.
- In a measuring cup, mix the olive oil, honey, mustard, garlic, lemon juice, and chili powder; pour mixture over the salmon, turning to coat.
- Cover, place in the refrigerator and marinade for 2 to 3 hours or, quick marinade, for 30 minutes at room temperature.
- Preheat the oven to 375°F.
- Transfer the salmon to a baking dish, reserving the marinade,.
- Place the dish in the preheated oven and bake 8 minutes; pour the marinade over the salmon.
- Continue to cook and additional 4 to 5 minutes, or until the salmon flakes easily with a fork; season with salt to taste.
- While the salmon cooks, core the apples and cut each into 8 wedges.
- In a large heavy skillet, heat the butter over medium-high heat.
- Add the apples and rosemary reduce the heat to medium, and cook for 5 minutes, until tender.
- 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.
- Please Note: The quick marinade time is included in the cooking time.
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Reviews
-
Very good and easy to make. Next time, I think I would use less mustard, just for our taste preference. Very nice flavor with the salmon. Made for the Vivacious Violets for ZWT7. -
Excellent!!! I made this as directed, apart from adding a little more chili to the mix. I loved the sweet yet tangy taste of the honey and lemon followed by the little kick given by the chili. I served ours over a corn, red pepper and avocado salad. We loved the apples cooked in the butter and rosemary to finish off this dish. I also poured a little of the butter mix over the salmon and apples as well. I only used 2 apples as I thought 4 was a little excessive for only 2 of us. This was a very light and delicious summer time meal. Cheers Paula for a yummy dinner. -
Absolutely wonderful and so easy too! I made as directed except I skipped the chili powder and used 1 1/2 pounds fish. Thanks for sharing this keeper which we will be having often!
RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.
