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EASTER SPECIAL: OVEN-BAKED SALMON WITH HONEY AND MUSTARD

Salmon

This is one of my most popular recipes and a guarantee for success ;-). Try it out and enjoy the cooking, the meal and the company without any stress. Buon appetito!

This is a very simple recipe I made with my experiments-in-the-kitchen partner Claudio Varone, a dear friend and a wonderful interior designer and artist, when we were spending a weekend together with some friends in a lovely house on the Dutch countryside.
It’s his hands you see in the picture – I’m not THAT hairy 😉 – and we prepared this dish in no time.

I’m going to make this on Easter Monday because I’ve decided to have a totally meat-free Easter. I’m eating a lot less meat in general since quite some time, and I try and buy only organic when I do. Moreover I have regular fish cravings and a nice piece of wild salmon is really perfect to satisfy them.

You’ll only need a big piece of GOOD salmon (we chose the wild Alaskan one) and a few more ingredients among which some fresh herbs of your choice.
We used chives and oregano and since the lattest was flowering we added some of the flowers too for extra taste and texture (and beauty!).

You can serve this wonderfully aromatic salmon like we did, with boiled organic potatoes simply dressed with extra virgin olive oil and salt, and a colourful mixed salad.
Roasted potatoes with rosemary and garlic will be perfect too.

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Salmone al forno con miele e senape

Serves 4

500 gr. fresh salmon in one big piece, or 4 chunks of about 125 gr each
juice of 1 big lemon
3 tablespoons of mustard
3 tablespoons of honey
a handful of mixed fresh herbs, coarsely chopped (chives and oregano)
salt and black pepper
extra virgin olive oil

Preheat the oven at 180*C.

Mix lemon juice, mustard, honey, a bit of salt and pepper and three tablespoons of olive oil together making a nice, smooth emulsion.

Lay the salmon on a sheet of baking parchment big enough to easily wrap it all and “massage” it with the emulsion.
Spread the herbs on top of the salmon and wrap it well in the parchment.

Bake in the oven for about 20-25 minutes and serve immediately.

 

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Nicoletta Tavella

Cooking teacher at La Cucina del Sole
Nicoletta, born and raised in Italy, moved to Amsterdam when she was 22.
She is Gambero Rosso chef and chef and teacher at her own cooking school (La Cucina del Sole). She is culinary expert on national TV and radio shows, author of several cooking books and Ambassador of Jamie Oliver’s Food Revolution. Her favorite sport is trying new restaurants.

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