Honey-Dijon Glazed Salmon with Flash-Cooked Zucchini
Honey-Dijon Glazed Salmon with Flash-Cooked Zucchini | MyRecipes This 30-minute meal is perfect for a weeknight meal and impressive enough for guests. Plus, this technique for cooking salmon is so easy, you won't want to do it any other way.
Leftover Salmon Fillet Chowder from Food.com: This came about because I had some extra cooked salmon fillets to use from the previous night. You could certainly add your own choice of veggies to this (carrot, corn, whatever) and change the cheese. I thought it turned out surprisingly good considering I was winging it. Hope you like it. (I have amended the cooking time based on reviews.)
4 salmon fillets 1 oz (25g) fresh basil leaves 1 oz (25g) of mint leaves 7 oz (200ml) olive oil 1 egg yolk 1 teaspoon mustard 2 tablespoons cream Finely grated zest and juice of one lemon Oil Salt Ground pepper