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.

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