Mustard/molasses glazed salmon
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Mustard seeds |
| 3 | tablespoons | Colonial wholegrain mustard sauce |
| 3 | tablespoons | Malt vinegar |
| 2 | tablespoons | Honey |
| 1 | tablespoon | Molasses |
| 1 | tablespoon | Brown sugar |
| ½ | cup | Olive oil |
| 4 | tablespoons | French mustard |
| 2 | Cloves garlic; minced | |
| ½ | cup | Boiling water |
| 8 | Fillets salmon/trout | |
Directions
Make the marinade. Ground 2 tablespoons of the mustard seeds into powder, then mix the ground seeds with all other ingredients except the fish. Whisk well until the mixture is thick and smooth. Reserve 4 tablespoons of marinade and set aside.
Lay the fish in a flat glass dish and pour the remaining marinade over.
Turn the dish so that both sides of the fish are covered in the marinade and chill for a minimum of 4 hours.
Remove the fish from the marinade, making sure that each piece of fish has a good coating of the marinating mixture. Place in an ovenproof baking dish and bake at 210c. for 10 minutes, until just cooked through.
Serving Suggestions:
In Summer, I like to serve this fish over a lightly dressed rocket or cos lettuce salad.
In Winter, it is wonderful served over some lightly wilted spinach and mashed potato.
Converted by MC_Buster.
Per serving: 1181 Calories (kcal); 108g Total Fat; (80% calories from fat); 1g Protein; 60g Carbohydrate; 0mg Cholesterol; 17mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 21½ Fat; 4 Other Carbohydrates Converted by MM_Buster v2.0n.