Rosemary Honey Dijon Glazed Salmon ~ an easy, breezy, summer delight

 

I drifted into a summer nap under the hot shade of July,

serenaded by a cicadae lullaby,

to drowsy-warm dreams of distant thunder

~ Terri Guillemets

 

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We are into the long, dreamy, delicious days of summer.  The heat is heavy, the days are long and the overwhelming desire is to kick back, relax and ring every ounce of enjoyment out of this gorgeous, fleeting season.

Well that’s my desire anyway. 

One of my favourite ways to free up time in the summer is to keep our food preparation as simple as possible.  A few key, fresh ingredients and you can pull together a delightful, hassle free meal in no time at all.

This recipe is a good example.  It is heartbreakingly simple and possibly one of the tastiest salmon preparations I know.  The result is melt-in-your-mouth tenderness with the flavours of rosemary honey dijon carried on every bite.

I like cooking fish on the grill to keep the heat out of the house but you can just as easily prepare these fillets in the oven.  Either way, the preparation and cooking time will amount to a big fifteen minutes...

And who doesn't appreciate the ease and simplicity of a fifteen minute meal in the summertime (or anytime!).

I hope you enjoy it as much as we do.

 

Glazed salmon prepped for the grill with a simple side of zucchini salad
sliced into ribbons with a mandoline

Rosemary Honey Dijon Glazed Salmon ~ an easy, breezy, summer delight

• 4 salmon fillets
• 1/2 cup grainy Dijon mustard (about 2 Tbsp per fillet)
• 2 Tbsp honey
• 1/3 cup fresh rosemary (or 2 tsp dry rosemary)

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Notes:

I use salmon frequently for its taste and outstanding health properties, but you could use this glaze on any fish (or poultry for that matter).

Serves 4

Directions:

Warm grill to medium-high or preheat oven to 400 F.

Skin salmon fillets on one side if not already removed.

Place dijon, honey and 1/4 cup finely chopped fresh rosemary (or 2 tsp dry rosemary) in a small bowl and mix until combined.

Lay fillets out on a flat surface to transport out onto the grill or on a foil lined cooking sheet for the oven.  

Simply brush the tops of the salmon fillets with the rosemary honey dijon mixture, making sure to coat each piece thoroughly. 

For the grill, lower temperature to minimum before placing salmon, skin side down, on the grill.  Close lid and cook for approximately 8-10 minutes or until fish is just done on the exterior while still pink inside. 

For the oven, cook salmon fillets uncovered on baking tray for 10 minutes or just until fish is done on the exterior while still pink inside.

Add remaining loose pieces of fresh rosemary on top of fillets before serving.

Melt-in-your-mouth delicious

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If it could only be like this always - always summer...

~ Evelyn Waugh