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Glazed Salmon Bernardo
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Salmon fillet with honey mustard glaze

John Driscoll


  • 1 lb (.5 kg) fresh salmon flillet
  • 1/4 cup (60 ml) honey
  • 2 tbsp (30 ml) Dijon mustard
  • mixed fancy salad greens
  • salt and pepper
  • Slice salmon fillet into 4 portions (easier to do this while salmon is raw).
  • Mix honey and mustard and heat, stirring frequently, until it's thin (microwave is good for this).
  • Coat uncooked fillets with honey mixture.
  • Grill over medium heat so as not to excessively char honey and not overcook (5 to 10 minutes depending on fillet thickness.
  • Baste with extra honey.
  • Serve immediately over bed of mixed greens (fancy lettuces, mustard greens and dandelion add variety and flavor).
  • Offer salt and pepper when serving.
These salmon fillets also make a wonderful lunch or dinner sandwich when placed between toasted bread with crisp bacon strips and greens.

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