Sweet & Spicy Honey Mustard Glazed Salmon
We went out for a delicious dinner at The Curious last week in Kelowna, BC. New on the Fall menu, ribs! My man-friend ordered them, and was oowing and awing about the accompanying dipping sauce. He said, "honey mustard and ribs, genius!". So I of course had to taste. And to my pleasant surprise, the sauce had a nice kick to it. I wrote down some notes that night when I got home, wanting to remember the flavor combo I had experienced. I wanted to modify it to spice up my freezer full of stocked salmon. So, behold, a sweet and spicy salmon honey mustard glaze, kicked up with horseradish and served with roasted fennel. YUM.
Sweet & Spicy Honey Mustard Glazed Salmon with Roasted Fennel
- 2 tbsp horseradish
- 1/4 cup raw honey
- 1/4 cup spicy brown mustard
- 1/4 tsp ground coriander
- 1/4 tsp chilli powder
- 1 tbsp vinegar
- 1/4 tsp salt
- 2 lemons
- 4 tbsp olive oil
- 2 heads of fennel
- 5-6 salmon fillets
Pre-heat oven to 375. Wash and roughly chop your two heads of fennel. Place into a roasting pan that has a lid. Drizzle with about 4 tablespoons of olive oil. Cover and place in oven for 25 minutes. Remove from heat when time is up and set aside.
In a bowl, mix the horseradish, honey, mustard, vinegar and spices. Set aside.
Cut the two lemons into thin rounds. On a lined baking sheet, or fish roasting dish, place a layer of lemon rings evenly to cover the entire pan. Place your fresh salmon fillets in the center of the pan, atop the lemons. Arrange roasted fennel around the edge of the fish, atop the remaining lemon rings.
Evenly pour your glaze on top of each salmon fillet, reserving about 1/4 cup.
Place in pre-heated oven at 375*. If your fillets are very fat in nature, cover with foil, but avoid touching the glazed tops of the fish. Bake for about 25-30 minutes, or until salmon is tender but not dry. Remove from oven and drizzle dish with remaining glaze. Place back into the oven and broil for 3 - 4 minutes. Remove from the oven and enjoy!