Salmon medallions with mustard, honey, and lemon, a simple fish main course to prepare with guaranteed success, a recipe that everyone always likes.
These salmon medallions are dressed with an emulsion made of mustard, honey, and lemon that if made with a blender takes just a few seconds.
A simple and tasty recipe perfect for a special lunch or dinner, including holidays and special occasions.
At the end of the recipe in the FAQ section, I have answered some questions about this preparation. If you have other doubts or curiosities, leave a comment or use the appropriate contact form.
Also try with salmon:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 283.23 (Kcal)
- Carbohydrates 5.22 (g) of which sugars 4.79 (g)
- Proteins 23.20 (g)
- Fat 19.27 (g) of which saturated 4.83 (g)of which unsaturated 10.92 (g)
- Fibers 0.16 (g)
- Sodium 239.74 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Salmon Medallions with Mustard, Honey, and Lemon
- 4 pieces salmon
- to taste chives
- lemon juice (from 1)
- 1 tbsp wildflower honey
- 1 tsp mustard
- 4 tsp extra virgin olive oil
- Half tsp garlic powder
- to taste salt
- to taste black pepper
Tools
- Cutting Board
- Knife
- Tweezers
- Immersion Blender
- Kitchen Twine
- Baking Tray
- Parchment Paper
Recipe for Salmon Medallions with Mustard, Honey, and Lemon
Disclaimer: within the “Tools” section there are affiliate links
Start the preparation of the salmon medallions with mustard, honey, and lemon by placing all the ingredients for the sauce in a small blender.
Blend for a few seconds until a stable emulsion has formed, a fairly thick sauce.
Transfer the sauce to a small bowl and set aside.
You can also do this operation by hand by vigorously mixing all the ingredients with a whisk.
Now form the salmon medallions: remove the central “bone” with a knife and any bones with special tweezers. Also remove the skin at the lower ends.
Wrap the lower ends of the piece on themselves and “seal” everything with some kitchen twine.
Transfer the salmon medallions to a baking tray lined with parchment paper and brush them with the mustard, honey, and lemon sauce.
Bake the medallions in a static oven at 350°F for 15 minutes.
Remove the fish from the oven and brush it again with the sauce.Finish the preparation with some chopped chives.
Immediately serve the salmon medallions with mustard, honey, and lemon along with their sauce.
Salmon Medallions with Mustard, Honey, and Lemon
Refer to this section for clarifying your doubts, if you don’t find the answer to your question, comment or write to me using the form below.
Also try CREAMY SALMON GNOCCHI
FAQ (Frequently Asked Questions)
Can I use something else instead of honey?
Yes, you can use maple syrup or agave syrup or brown sugar.
Can another herb be used?
I recommend parsley or lemon balm.
How long does the sauce last?
Three to four days in the refrigerator in a jar; if it separates, just blend it again for a few seconds.
With salmon, you can also prepare SALMON AND RICOTTA CREPES.
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