Salmon with honey and mustard sauce
INGREDIENTS
SERVINGS: 4
- 1.5 lbs salmon fillets
- 1.5 lbs baby potatoes
- 1 bunch pearl onions
- 2 tbsp GOYA® Robusto Extra Virgin Olive Oil
- 1 tsp salt
- 1 tsp black pepper
- 1 bunch fresh rosemary
- 0.20 cup Dijon mustard
- 0.20 cup yellow mustard
- 0.25 cup honey
- 2 cloves garlic
- 1 ginger root (same amonunt as the garlic)
- 0.25 tsp sweet paprika
- 1 tbsp GOYA® Robusto Extra Virgin Olive Oil
PREPARATION
1
Preheat the oven to 375° F (190°C).
2
To make the sauce for the salmon, first peel and chop the garlic and ginger root. Use the same amount of garlic as ginger root.
3
Next, place all the ingredients for the sauce in a blender or food processor and blend together. Put it to one side.
4
The next step is to put water on to boil for the baby potatoes. Once they are soft, put them to one side.
5
Now place the salmon fillets on a baking tray covered in baking paper. Season to taste and coat them with the sauce. Fold over and close the baking paper with the salmon inside so they don’t burn, and put the tray in the oven. Bake for 12 minutes.
6
After 12 minutes, remove the tray from the oven and open the baking paper. Return the salmon to the oven and bake for a further 2 or 3 minutes.
7
While the salmon is cooking, put 2 tbsp of GOYA® Robusto Olive Oil in a frying pan and sauté the potatoes and onions. Season with salt, pepper and fresh rosemary.
8
Finally, place each salmon fillet on a plate and accompany it with potatoes and onions. Enjoy!
