Maple & Mustard Glazed Salmon (3 Ingredients)

This is the easiest and most simple recipe to make and tastes wonderful. I tagged this one from a chef I have made a few recipes from in the past and I have never been disappointed, she has some great ones. Whilst this recipe was fab as is, I think next time I make this I would like to add some lemon juice and also some minced garlic. I served ours with seasoned roasted potatoes and snow peas with tomatoes. To view more photos of this recipe or read more reviews please click here. Please be sure to view more great recipes by this chef while you are there.

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Ingredients

4 Salmon fillets, with skin on
2 Tablespoons coarse grain mustard
1 Tablespoon maple syrup

I think some lemon juice and minced garlic would be a nice addition to the glaze as well. I used the same amounts listed above for 2 fillets but mine were quite large weighing just over 300g each fillet.

Method

1. Preheat grill to high.

2. Mix together the mustard and maple syrup.

3. Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil.

4. Spread the mustard and maple mixture evenly over the tops of the salmon fillets.

5. Grill/Broil for 10 minutes or until cooked through. The time taken will depend on the size of the fish. (Make sure fillets are as equally sized as possible to ensure the same cooking time for all.)

To Serve: Serve fillets with a salad or green vegetables. I served ours with seasoned roasted potatoes and snow peas with tomatoes.

All photos taken by me unless otherwise stated.

Marinated Steaks with a Tangy Butter

This is a very easy steak recipe to make and it is good for anything from a Sunday BBQ, to a dinner party. We love the butter that goes with these steaks and it so easy to prepare and makes for something a little different from the usual Cafe De Paris butter that is more expected. Don't get me wrong I absolutely love Cafe De Paris butter and it is possibly my favourite of all butters to make, but this one tastes great and is not so labour intensive. I marinated our steaks in the morning before work and then cooked them in the evening, but they could easily be done the night before and this would be much better if cooking for a lunchtime BBQ the next day, to allow enough marinating time.

If you have been keeping up with the progress of my beautiful Eco friendly, handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.

Ingredients

4 Beef fillets or your favourite cut

Marinade

1 Small onion, sliced
2 Bay leaves
4 Cloves garlic, roughly chopped
11/2 Teaspoons black peppercorns
1 Teaspoon dried thyme
1 Cup red wine

Butter

100g Butter, softened to room temperature
1/2 Stick celery, finely chopped
2 Green onions, chopped finely
1 Teaspoon capers, chopped
1 Tablespoon horseradish (I did quite a generous one)
1 Teaspoon sugar

Method

Butter

1. Combine all butter ingredients in a bowl, make sure you mix well.

2. Spoon butter into some foil, roll butter to form a log shape, twist ends of foil so you have what looks like a mini Christmas cracker.

3. Refrigerate until firm.

Steaks

1. Combine all marinade ingredients in a large bowl, add steaks, cover and refrigerate several hours or overnight.

2. Remove steaks, discard marinade, grill, BBQ or pan fry steaks until cooked as desired. Allow steaks to rest before serving.

Note: I slice the butter and place it on top of steaks while they are resting on a board so they are still hot enough to start to melt the butter.


Serve steaks topped with a slice of butter and mash or roasted potatoes and fresh vegetables.