Honey Mustard Salmon
Serves 3 to 4
3 tablespoons soy sauce or tamari
2 tablespoons honey
juice of 1/2 lemon
1 teaspoon Dijon mustard
1 lb (450 g) wild salmon fillet
lemon wedges, to serve
Preheat the oven to 425°F (220°C).
In a baking or roasting pan, whisk together the soy sauce or tamari, honey, lemon juice, and mustard. Marinate the salmon in the mixture, skin side up, for 15 to 30 minutes. Drain off the marinade, turn the salmon skin side down in the pan, and roast for 15 minutes or until desired doneness. Serve with lemon wedges.
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Roasted Asparagus
Serves 2
1 bunch asparagus spears
good-quality olive oil
salt and freshly ground black pepper
Preheat the oven to 425°F (220°C).
Snap the tough ends off the asparagus spears. Lay the spears in a single layer on a baking sheet. Drizzle with olive oil, salt and pepper. Roast for 5 to 10 minutes, until tender, depending on size of spear.
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Creamy Lemon and Herb Potato Salad
Serves 6
Instead of potatoes, try using cooked, shredded chicken to make a tasty summertime chicken salad.
2 lb (900 g) new potatoes
zest and juice of 1 large lemon (about 3 tablespoons lemon juice)
1/2 cup (150 ml) mayonnaise or crème fraîche
4 scallions, thinly sliced
2 celery stalks, diced
a handful of fresh parsley, chopped
a handful of fresh basil, chopped
2 tablespoons chopped fresh dill
salt and freshly ground black pepper
Bring the potatoes to boil in a large pot of water. Reduce the heat to medium-low and simmer until the potatoes are tender, about 10 to 15 minutes (check after 10 minutes – you don’t want them to be too soft, as they need to hold their shape in the salad). Drain well and allow to cool slightly.
Cut the potatoes into halves or quarters, depending on how big they are (you want them to be in bite-sized pieces) and put into a large bowl. Whisk the lemon zest and juice with the mayonnaise or crème fraîche. Pour over the potatoes and toss well to coat. Add all the remaining ingredients and gently toss together. Season to taste with salt and pepper.