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Sticky Citrus and Mustard Glazed Salmon

This clever recipe is the perfect treatment for salmon in wintertime (read: citrus season): baked on top of grapefruit, orange, lemon and/or lime slices, the citrus perfumes the salmon which roasts perfectly under a glaze of honey, mustard, and fresh dill. Keeping the salmon fillet whole insures a moist and tender result. All you need is a leafy salad or steamed green veg to round out this delicious offering.

Sticky Citrus and Mustard Glazed Salmon

assortment of citrus fruits, thinly sliced (we used grapefruit, orange, lemon and lime)
7 fl. oz. citrus juice from the above fruit
4 tbs. honey
1 tbs. wholegrain mustard
small pack of fresh dill, chopped
1 lb. 12 oz. salmon fillet, skinned

Heat the oven to 350°F. Pour the juice, honey, and mustard into a saucepan and boil rapidly until reduced to a sticky sauce.

Arrange the sliced fruit in the bottom of a casserole dish and scatter with half the dill. Season the salmon fillet and put on top of the fruit, then brush with the sticky sauce. Bake for 20 minutes, or until cooked through. Scatter with remaining dill before serving.

One Comment Post a comment
  1. Jinny #

    We loved this! The salmon stayed very moist was truly delicious.

    January 13, 2015

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