My Sister's Salmon
Eileen Hinckley
My husband and I served at the visitor's center in New Zealand for 6 months. We hardly ever ate beef, chicken or pork, but instead ate a lot of fish (primarily orange roughy) and lamb as they were the less expensive proteins. As a result I really enjoy fish. When I go to my sister's home, she often cooks this Honey-Dijon salmon that has become one of my favorite seafood meals.
1 large salmon fillet
1 cup Honey Dijon salad dressing
2 Tbsp. honey
Place salmon skin side down on foil lined baking pan. Mix salad dressing and honey and spread on top of fish. Bake in a 375 degree oven for 12-15 minutes until fish flakes easily with a fork. Cut fillet into 4 individual portions and serve.
My husband and I served at the visitor's center in New Zealand for 6 months. We hardly ever ate beef, chicken or pork, but instead ate a lot of fish (primarily orange roughy) and lamb as they were the less expensive proteins. As a result I really enjoy fish. When I go to my sister's home, she often cooks this Honey-Dijon salmon that has become one of my favorite seafood meals.
1 large salmon fillet
1 cup Honey Dijon salad dressing
2 Tbsp. honey
Place salmon skin side down on foil lined baking pan. Mix salad dressing and honey and spread on top of fish. Bake in a 375 degree oven for 12-15 minutes until fish flakes easily with a fork. Cut fillet into 4 individual portions and serve.
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