Honey Mustard Grilled Salmon With Puy Lentils Recipes

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GRILLED HONEY-MUSTARD SALMON



Grilled Honey-Mustard Salmon image

The salmon may also be made under the broiler. I have made this salmon many times, it is wonderful! Great served with rice and salad. The fish has to marinade in the fridge for about 1-1/2 hours before cooking, so plan ahead. The recipe can easily be doubled for two salmon fillets.

Provided by Kittencalrecipezazz

Categories     Onions

Time 1h50m

Yield 4 serving(s)

Number Of Ingredients 9

1 (2 lb) salmon fillets
2 tablespoons cider vinegar
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons oil (not olive oil)
1 teaspoon spicy brown mustard
1/4 teaspoon ginger powder
5 -6 green onions, sliced
1/4 cup sesame seeds, toasted (optional)

Steps:

  • In a bowl, combine vinegar, soy sauce, honey, oil, mustard and ginger.
  • Place the salmon in a shallow glass baking dish.
  • Pour the marinade over the fish.
  • Cover and refrigerate for a minimum of 1-1/2 hours, turning once.
  • Discard marinade.
  • Grill or broil over medium heat for about 15-20 minutes, or until the salmon flakes with a fork.
  • Transfer to a serving plate and sprinkle with green onions and sesame seeds (if using).

Nutrition Facts : Calories 370, Fat 14.7, SaturatedFat 2.3, Cholesterol 118.2, Sodium 672.9, Carbohydrate 10.8, Fiber 0.6, Sugar 9.3, Protein 46.7

MUSTARDY SALMON WITH BEETROOT & LENTILS



Mustardy salmon with beetroot & lentils image

Cook a delicious gluten-free dinner in 20 minutes. Our Scandi-style salmon is served with beetroot, lentils, pumpkin seeds, capers, mustard and dill

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Fish Course, Lunch, Main course

Time 20m

Number Of Ingredients 12

2 tbsp olive oil
1 tbsp wholegrain mustard
½ tsp honey
2 salmon fillets
250g pouch ready-cooked puy lentils
250g pack ready-cooked beetroot , cut into wedges
2 tbsp crème fraîche
1 small pack dill , roughly chopped
1-2 tbsp capers
½ lemon , zested and cut into 2 wedges to serve
2 tbsp pumpkin seeds , toasted
rocket , to serve (optional)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Mix together 1 tbsp oil, the mustard, honey and some seasoning. Put the salmon fillets on a baking tray and spread the honey and mustard mixture all over. Tip the lentils and beetroot into a casserole dish, toss with the remaining oil and season well. Put both in the oven for 10 mins until the salmon is cooked through.
  • Stir the crème fraîche, dill, capers and lemon zest through the lentils. Serve alongside the salmon with the pumpkin seeds scattered over and lemon wedges for squeezing, with a rocket salad on the side, if you like.

Nutrition Facts : Calories 875 calories, Fat 49 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 14 grams sugar, Fiber 15 grams fiber, Protein 58 grams protein, Sodium 2.5 milligram of sodium

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