Easy like Monday evening

Honey Dijon Salmon

Honey Dijon Salmon

I’m always asking people what they are having for dinner, just to get some inspiration. I don’t enjoy making everyday food, I love making food at the weekend though and I will try some really complex recipes, its just the everyday food that is so, well, everyday.

My criteria is: everyone in the family has to eat the same, it can’t take more than 30 minutes to make (start of prep, to being on the plate), it is healthy – not a lot to ask?

Anyway, I came up with a very simple ‘recipe’ the other day and I will share…but please send me something you like in return? I’m in need of some inspiration!

For the recipe:

Salmon Fillet (one piece for each person)
Olive Oil (rub on the salmon)
Dijon Mustard (combine with honey and then smear on salmon)
Fancy croutons (I didn’t have any breadcrumbs, but figured this was the same anyway. Put them in a zip loc bag and roll with a rolling pin until crumb-like. Sprinkle all over the fish)
Place in the oven on 400 for approx. 15 minutes (I actually lost track of how long it was in there, but it wasn’t much longer than 15)

I served this with Mushroom Risotto (before you get too impressed it was from Trader Joes’ frozen section, but good all the same) and English peas. The English peas never last long in our house and rather bizarrely I find myself telling the girls to stop eating them…and then I have to correct myself – who tells kids off for eating veggies??

I picked the only flowers that we currently have in the garden, along with a bit of greenery for my Monday night centerpiece. I then used the peas as my color inspiration and went with the green table mats – I’ll do anything to make this process more pleasurable!

Anyway, give it a try and let me know what you think. I got the thumbs up in my house.

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  • Alan says:

    Nice work, I’ll have to try this salmon recipe. Here’s a nice little side-dish that I created last summer…It gets high marks from everyone!

    Heirloom Tomato “Salad”:

    Ripe heirloom tomatoes
    olive oil
    Fleur de sel (or some other fancy salt)
    goat cheese
    red onions (optional)


    -Slice tomatoes about 1/3″ thick, arrange on small plate
    -Drizzle olive oil on top
    -Sprinkle lightly with coarse salt
    -Sprinkle goat cheese on top
    -Garnish with fresh cut chives
    -Optional: Add very thin slices of red onion

    Serve with knife and fork.


    March 29, 2010 at 1:41 pm

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