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Honey and Mustard Salmon with Crushed Butter Beans and Spinach recipe

Honey and Mustard Salmon with Crushed Butter Beans and Spinach recipe


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  • Recipes
  • Ingredients
  • Seafood
  • Fish
  • Oily fish
  • Salmon
  • Salmon fillet

Turn a fillet of salmon into something special with a super-fast sticky marinade and serve with wilted spinach, crushed butter beans from your cupboard and bread or new potatoes.

10 people made this

IngredientsServes: 4

  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • grated zest and juice of 1 lemon
  • 4 skinless salmon fillets, about 115g each
  • 2 x 400g cans butter beans, drained and rinsed
  • 1 large garlic clove, crushed
  • 2 tbsp extra virgin olive oil
  • pinch of crushed chilli flakes
  • 180g fresh baby leaf spinach, rinsed
  • 12 vine-ripened cherry tomatoes

MethodPrep:5min ›Cook:8min ›Ready in:13min

  1. Make the marinade: In a shallow dish, mix together the vegetable oil, soy sauce, honey, mustard and 1 tbsp of the lemon juice. Add the salmon and coat with the marinade. Set aside.
  2. Combine the beans and flavourings: Put the butter beans and garlic in a pan with the olive oil, remaining lemon juice, the zest and crushed chilli flakes. Set aside.
  3. Wilt the spinach and heat the beans: Heat a ridged griddle or frying pan until hot. Meanwhile, tip the spinach into a dry pan with only the water that clings to its leaves and stir over a low heat for 2 minutes or until wilted. Drain and set aside. Gently heat the beans.
  4. Griddle the salmon: Cook the salmon in the heated ridged griddle or frying pan for 2-3 minutes on each side or until just firm and pink. Add the tomatoes for the last 1-2 minutes of the cooking time.
  5. Crush the beans: Roughly crush the beans with a vegetable masher or fork. Stir in the spinach and seasoning. Divide the beans and spinach among four serving plates. Arrange a salmon fillet on top of each and scatter the tomatoes around the side. Serve at once.

Swap

For salmon, use mackerel fillets.

Cooking tips

*If you have time, leave the salmon to marinate overnight, ready to cook the next day.
*Add frozen spinach if fresh is not available, and cook according to the pack instructions.

…another idea

Baked salmon with avocado salsa: Preheat the oven to 220°C (200°C fan oven), gas 7. Prepare the salmon and its marinade in a shallow ovenproof dish. Bake the salmon, uncovered, for 15 minutes or until it flakes easily and is browned in places. For the salsa, halve, stone and dice 2 avocados. Add 2 tbsp white wine vinegar, 2 tbsp chopped candied ginger and 1 crushed garlic clove. Snip 4 spring onions and the tender ends and leaves from 25g fresh coriander over the salsa. Mix lightly. Serve the salmon with the beans and spinach for the main recipe, with the salsa instead of the tomatoes.

…speed it up

Wash baby spinach in a colander, then cook it by pouring boiling water over it in the sink and leaving it to wilt. It only takes a few minutes and there's no pan to wash up.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Reviews in English (2)

Altered ingredient amounts.Made this for 2 people by halving ingredients. I served mine with crushed new potatoes and green beans-07 May 2011

-07 May 2011


Honey-crust Salmon with White Beans & Spinach

Its a balanced meal, rich in protein and Omega3 and with lots of veg. And really easy to put together, just allow a little time for the fish to marinade and soak up lots of lovely flavour!

Ingredients

BigFish&trade plain or Organic Salmon fillets, defrosted

400g can white beans eg. cannellini or butter beans

fresh leaf spinach, rinsed

cherry tomatoes on the vine

Method

To make the marinade, mix half the oil with soy sauce, honey, mustard and half the lemon juice in a shallow bowl. Now add the salmon fillets, turning the fish to coat. Cover and leave in the fridge to marinate for at least an hour before cooking, or overnight.

Drain the beans in a colander and rinse with cold water. In a saucepan, gently heat the remaining olive oil and add garlic, the remaining lemon juice and chilli flakes. Now add the beans, stir and warm through on a low heat.

While the beans are cooking, prepare the spinach. Pop it in a saucepan &ndash if you&rsquove rinsed the spinach it should be wet enough to cook without additional water but add a tbsp of water if dry. Cover the pan and cook on a high heat for 1-2 minutes until cooked, then drain.

Take the salmon from the marinade and fry in a hot pan or on a griddle for 2-3 minutes until lightly cooked through, adding the cocktail tomatoes after a minute to soften them.

Crush the beans roughly with a potato masher or fork, add the spinach and mix, seasoning with salt and pepper.

Pile the beans and spinach on a warmed plate and serve the salmon fillet and tomatoes on top. This recipe is a complete light meal or you can add bread or potatoes to make it more substantial.

“I love this dish, it's fresh, exciting and packs a big punch of flavour despite being oh-so-easy to cook!”


Sheet-Pan Honey Mustard Glazed Salmon with Roasted Vegetables

4. Push vegetable mixture to 1 side of pan place salmon on opposite side. Brush salmon with honey mixture roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.


Approximate nutritional values per serving (1 salmon fillet, 3/4 cup vegetables):
460 Calories, 25g Fat (5g Saturated), 80mg Cholesterol,
560mg Sodium, 28g Carbohydrates, 13g Sugar (8.5g Added Sugars),
6g Fiber, 34g Protein

Chef Tips:
To dice acorn squash, use a chef knife to cut the squash in half through the stem. Use a large spoon to scoop out the seeds and pulp discard. Cut the squash halves into quarters, then use a paring knife to remove the skin. Cut the squash into 1-inch pieces.

To dice butternut squash, trim the ends of the squash, then use a vegetable peeler to remove the skin. Cut the squash crosswise just above the base, and stand the base on a cutting board. Cut the squash lengthwise in half, and use a large spoon to scoop out the seeds and pulp discard. Place the halves cut side down on the cutting board, and dice along with the top part of the squash


Side Dish Ideas for Five Ingredient Glazed Salmon

Since the glaze contains honey, lime juice, and soy sauce - I like to look for side dishes that incorporate some of those same flavors when choosing a side dish. If I am going for something super simple, I will toss some quick cooking veggies right into the pan where I cooked the fish. Things like zucchini, asparagus, green beans, or sugar snap peas all are good options. In addition to the veggies, I will usually make some kind of starch. My go-to is a baked sweet potato that I make in the microwave when I am pressed for time. We also love serving this with quinoa or brown rice since it can soak up the extra glaze.

For a lighter meal, this glazed salmon is terrific on a large salad. Usually, I will start with a bed or butter lettuce or arugula. Then I like to add chopped apples, cucumbers, tomatoes, carrots, and sugar snap peas. I may also add some avocado or chopped nuts as well. For the dressing, I find the extra salmon glaze works great. You can also make a quick vinaigrette with olive oil, rice vinegar (for an Asian twist), soy sauce, and honey.

The other way I love to serve this glazed salmon is as a grain bowl, especially when I have leftovers. I will make some brown rice or quinoa to start. Then I will add the salmon and some quick stir-fried veggies. This makes a great pack ahead lunch of make-ahead dinner for busy weeknights. It will keep in the fridge for 3-5 days in an airtight container. If you want some crunch when it is time to serve it, top it with some crushed peanuts or chopped cashews.


Kiersten Hickman/Eat This, Not That!

While most fish tacos we grab are battered and fried (usually with a nice piece of cod), we found making fish tacos at home to be much easier than we anticipated. Because the fish we made for this recipe doesn't involve breading a fish fillet, you can save major calories and bulk up on some delicious toppings instead.


Honey, Mustard and Marmalade Roast Ham Recipe

This was the first time I had made my own marmalade ham and it will be my go to recipe now. It was so delicious it was sticky and sweet with delicious mustard notes. The meat was so tender and the caramalisation on the outside is really addictive. The ham only lasted 2 days and I couldn’t help picking at the meat. If you are going to make a ham this easter please do try this recipe. It was a hairy biker recipe.

Ingredient’s

  • 1.5kg gammon joint (mine was smoked)
  • carton of orange juice
  • 16 cloves
  • 2 onions, peeled and halved
  • 3 bay leave’s

For the glaze

  • 120g soft brown sugar
  • 3 oranges, zest of 3, juice of 2
  • 3 tbsp clear honey
  • 3 heaped tbsp marmalade
  • 3 tbsp wholegrain mustard

Directions

For the gammon, place the gammon into a large, deep pan and cover with water. Bring to the boil, then remove from the heat and drain.

Return the gammon to the pan, then pour in enough orange juice to cover 2 thirds of the gammon. Pour in enough cold water to cover the gammon completely.

Push 4 cloves into each onion half and add to the pan along with the bay leaves. Cover with a lid and bring to the boil, then reduce the heat to a simmer. Cook gently for three hours, adding more hot water to the pan as necessary.

Preheat the oven to 180C/360F/Gas 4.

Remove the gammon from the pan and place into a roasting tin. Remove the skin, leaving behind a thin layer of fat. Score the gammon in a diamond pattern with the tip of a sharp knife.

For the glaze, mix together all of the glaze ingredients in a bowl until well combined. Spoon the glaze evenly over the gammon.

Roast the gammon in the oven for 45 minutes, basting frequently with the glaze and pan juices, until the gammon is cooked through and golden-brown all over.


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Broad beans, green beans, French beans, borlotti beans, baked beans … the list of bean varieties is endless, and this delicious recipe collection features many different ways to prepare and cook them. In most cases, the whole of the bean can be used in cooking, from the tender young sprouts, to the early green pods, or the mature seeds.

Although different bean varieties have their own flavour profiles, they also work very well as carriers of stronger flavours, and are a great way to add bulk and sustenance to dishes. Marcus Wareing transports us to sunny Spain with his chorizo-crusted monkfish and spiced haricot beans, while Marcelo Tully evokes Brazilian street food feasts with stuffed crispy black-eye bean cakes (acarajé with vatapá).

Our collection also includes bean recipes with a little more finesse, including Phil Carnegie’s silky smooth white bean velouté with langoustine, and Steven Smith’s panko-crumbed turkey salad with lavender and honey dressing.


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Honey Mustard Pretzel Chicken Bites

As a child, I always looked forward to the nights when my mom cooked foods I didn’t like. That’s right, didn’t like. Why? It meant my dinner was basically a free-for-all. I could eat whatever I wanted – cereal, peanut butter and jelly, pizza – while my folks dined on white fish (which I love now) or stinky sautéed liver (sorry, mom). The fridge was my oyster. But, usually, my meal of choice was chicken nuggets. A kid favorite, for sure!

Instead of shaken from a frozen box, my favorite chicken nuggets these days are panko-crusted and baked ’til crispy. Served with a spicy ketchup or homemade honey mustard, they’re heaven on Earth. But, now I think I’ve found the second best secret to scrumptious chicken bites… pretzels!

I love that these crunchy, pretzel-coated chicken bites are so kid and adult-friendly! They’re super easy and fun to make, too. Just coat your chicken in flour, then in a honey mustard-egg mixture. Roll ’em up in your crushed pretzels, and onto your baking sheet they go. Just 15 minutes in your oven, and you have a delicious weeknight meal that everyone will love.

These bites are even better served with honey mustard… and I like mine spiced up with a little hot sauce! For a fun party appetizer, stick the bites with toothpicks and serve with a small bowl of honey mustard (or a variety of sauces) for dipping.


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