Honey mustard salmon

This dish is ideal for when you're short on time but want something big on flavour. The salmon is coated in a mixture of honey, soy sauce and wholegrain mustard then cooked just enough to char but stay tender, then served with a bed of garlicky, lemony butter beans.

Honey mustard salmon Credit: Kitti Gould

• serves

  2

• prep

  5 minutes

• cook

  10 minutes

• difficulty

  Easy

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Date Night Dish

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Watch The Full Episode Here

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Ingredients

• 1 tbsp peanut oil
• 2 tsp soy sauce
• 1 tsp honey
• 1 tsp wholegrain mustard
• 1 tbsp lemon juice
• 2 skinless salmon fillets, about 200 g each
• 1 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• pinch red chilli flakes
• 400 g can butter beans, rinsed, and drained
• 2 tsp grated lemon zest
• 100 g (2 cups) baby spinach leaves, trimmed of any long stalks
• sea salt and ground black pepper, to taste
• 8 vine-ripened cherry tomatoes

To serve

• steamed baby potatoes in butter
• Lemon wedges

Instructions

1. In a shallow dish, combine the peanut oil, soy sauce, honey, mustard and half the lemon juice. Add the salmon and turn to coat all over.
2. Heat the oil in a saucepan over medium heat. Add the garlic and chilli flakes and stir until fragrant, then add the butter beans, lemon zest and the remaining lemon juice and gently heat through. Roughly crush the beans using a vegetable masher or fork. Stir in the spinach, season with salt and ground black pepper and gently heat until the spinach wilts.
3. Meanwhile, heat a non- stick frying pan or chargrill pan over medium–high heat until hot. Cook the salmon for 3 - 4 minutes on each side, or until just firm and pink, adding the tomatoes during the last 1 - 2 minutes to warm them through.
4. Serve the salmon and tomatoes on the beans, with buttered potatoes and lemon wedges on the side.

 

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Kitti Gould.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Date Night Dish

Watch The Full Episode Here

PG

Watch The Full Episode Here

PG