Because we all need some magic when energy is low and demands are high. Roast salmon with a simple, yet impressive honey-mustardy-thymey glaze, can whip together for a weeknight meal or for a special dinner party or even a weeknight meal that feels like a special dinner party.
For some around these parts, exams are ruling the roost. “Study guides, quizlets, cumulative, finals & ahhh” – takeover normal vocabulary (Griffin just added “pressure, anxiety, stress and self-doubt” to the list). My friend Charles once told me that when his 10th grade daughter was sobbing about the pressure and workload for school, he explained to her that her job is schoolwork and the parent’s job is to feed her. I’m thinking a hug might have been nice too, Charles, but what do I know, that girl went on to Harvard. So, I guess I should get busy with my job by loading on the brain food for the next few days; and there is no better brain food than salmon.
The prep is easy and can be made in advance. Serve with broccoli or another cruciferous vegetable to double down on thinking man’s fuel. Make extra because leftover honey mustard glazed roast salmon offers quite the fancy lunch for you the next day!
honey mustard glazed roast salmon 4.0
preptime: 5 min serves 8
baketime: 26 min
- 10 thyme sprigs
- 3 lb skin-on salmon fillet, pin bones removed
- 1/4 cup country Dijon mustard
- 2 Tbsp honey
- 1 tsp white wine vinegar
- 2 tsp fresh thyme leaves
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 lemon, thinly sliced
- Preheat oven to 450°.
- Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.
- Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.
- Bake salmon in center of oven 26 minutes or until desired degree of doneness. Serve hot or at room temperature.
recipe adapted from Cooking Light and provided by your friends at crunchtimefood.com