We decided to stay in last night. In spite of a great opportunity to head out to a restaurant and not wait (Packers were playing last night), I had a batch of oatmeal bread rising and was happy to stay inside. I had pulled out some salmon fillet from last week’s visit to the store. Using a pretty common salmon preparation theme, I combined some Dijon mustard (Maille is my favorite) with some honey. I happened to have some Italian chestnut honey from Waitrose in the pantry. I must admit, the chestnut honey imparts a very distinct flavor in anything you use it with. It is probably not for the faint of heart and admittedly, I won’t try it again with this salmon preparation. (Not bad…but VERY distinctive!) On the side, I cooked up some green beans and garlic.
1 tbsp Dijon mustard
1 tbsp honey
2 salmon fillets (3 oz portions)
Mix mustard and honey. Sprinkle salmon with salt and pepper. Spread half of the honey mustard mixture onto the two fillets and broil for 5 to 8 minutes. Spread the rest of the mixture onto the partially cooked fillets and finish under the broiler until your desired degree of doneness.