Sweet mustard salmon with garlicky veg

Recipe uploaded by

Lesley Waters

9 ratings

Recipe by Lesley Waters

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1. Preheat the oven to fan 180C/conventional 200C/gas 6. Boil the potatoes for 10 minutes until tender. Meanwhile, whisk the mustard, orange juice and honey together in a bowl to make a marinade. Turn the salmon fillets in the marinade until evenly coated, then set aside. Deseed the peppers and cut into thick strips.
2. Drain the potatoes and tip into a shallow ovenproof dish or roasting tray with the peppers and sugar snap peas. Drizzle over the oil, salt and pepper, then toss everything together. Put the salmon fillets on top of the vegetables and pour over the marinade. Bake for 20-25 minutes until the salmon is cooked and just starting to brown.

Per serving

495 kcalories, protein 35g, carbohydrate 41g, fat 22 g, saturated fat 4g, fibre 4g, salt 0.38 g

'The combination of mustard and salmon was excellent and the orange added an interesting flavour.'

Latest comments and suggestions

• fifimacca

  02 November 2007

  fifimacca commented on this recipe

  This is one of my favourite dishes to make, it's so easy and so god damn tasty! It never fails to impress guests and looks fantastic aswell. I've never changed the ingredients, it's perfect as it is!!

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• Mekon

  28 November 2007

  Mekon rated and commented on this recipe

  

  We've made this a number of times and have enjoyed it more each time. Great recipe. We've tried different veg on some occasions and it always seems to work well (e.g. Tomatoes, Baby sweet corn, Onions, etc.)

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• Lin

  14 December 2007

  Lin rated and commented on this recipe

  

  Love the recipe, it's tasty and colourful but sometimes cook the potatoes separately, eg roasted in olive oil, so the flavours aren't all the same.

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• Ginny

  17 January 2008

  Ginny commented on this recipe

  This is my all time favourite salmon dish - I've been making it ever since it first appeared in Good Food, way back in May 2004.... The orange juice makes for gorgeous golden, sticky bits round the edges - mmmh, these flavours just work so well. What a great, easy peasy dish. No need to dirty any other pans for side veggies either - just throw it all in the oven together! Thoroughly recommended... Give it a try!

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• Katiekoo

  25 January 2008

  Katiekoo commented on this recipe

  I don't know why I made this I don't really like fish, apart from fish fingers.

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• kirsty

  03 February 2008

  kirsty commented on this recipe

  This meal is great to make for a dinner party because its quick and easy to make and tastes great. It looks very fancy when served as well.

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• julia

  09 February 2008

  julia commented on this recipe

  I made this dish for my husband and myself with very little time to stock up on the recipe ingredients. I used lemon instead of orange, maris piper potatoes (cut into pieces) instead of new potatoes and fine beans instead of sugar snap peas. The result was fabulous and will certainly be made frequently!!!

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• Katiekoo

  12 February 2008

  Katiekoo commented on this recipe

  Quite tasty, odd smell though.

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• Leni

  21 February 2008

  Leni commented on this recipe

  I hosted my first dinner party in Jan for 8 people and made this dish, it was loved by all! Even the friend who didn't like mustard so we cooked him a seperate piece of salmon with just garlic butter but he ended up eating a marinated piece too! I'm about to show 13 women at a community cookery session how to make this dish today - they've never tasted salmon so watch this space!

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• rob9son

  15 March 2008

  rob9son rated this recipe

  

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• robsanders

  03 April 2008

  robsanders rated and commented on this recipe

  

  I cooked this for my wife. I t was OK, but I would substitute the orange juice for lemon, and the mustard for herbs. This would complement the fish much better, and marry the potatoes joyfully into the finished dish.

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• Lisa Online

  14 May 2008

  Lisa Online rated and commented on this recipe

  

  I leave out the potatoes, and add thinly sliced courgettes. Everyone I have made this for, has raved about it and asked for the recipe.

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• away from home

  27 May 2008

  away from home rated and commented on this recipe

  

  Was really good and easy to make

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• JNCWFood

  20 June 2008

  JNCWFood rated and commented on this recipe

  

  Delicious! Have been making this one for some time. Makes a perfect amount of sauce for 2 but would double up if doing for 4. I throw in whatever vegetables happen to be in the cupboard.

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• Jo

  06 August 2008

  Jo rated and commented on this recipe

  

  This was very nice but I've got to say that neither my husband or I could taste the mustard/ honey - it really just tasted of salmon with roasted veg. However the ease of making it all in one pot was great and the fish was perfectly cooked. Perhaps I just need to play around with the flavours a bit.

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• mother*ship

  04 September 2008

  mother*ship rated and commented on this recipe

  

  Very tasty and simple, I added 2 cloves of crushed garlic to the marinade as I didn't have any garlic infused oil.

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• Sarah

  10 November 2008

  Sarah commented on this recipe

  This is one of my staple salmon dishes! I use whatever veg I have, often red pepper and carrot, but like to use maris piper potatoes. I slice them and roast them for a bit longer before adding the rest to crisp them up. Great dish- so easy and readily adjusted to feed any number of people!

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Ingredients

• 750g baby new potatoes , halved
• 1 tbsp wholegrain mustard
• juice 1 small orange
• 2 tsp clear honey
• 4 skinless, boneless, salmon fillets , each weighing about 140g/5oz
• 2 orange or red peppers
• 250g sugar snap peas
• 2 tbsp olive oil (garlic-infused if you have it)

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 15 20 mins

Cook 25 mins

Super healthy

Ingredients

• 750g baby new potatoes , halved
• 1 tbsp wholegrain mustard
• juice 1 small orange
• 2 tsp clear honey
• 4 skinless, boneless, salmon fillets , each weighing about 140g/5oz
• 2 orange or red peppers
• 250g sugar snap peas
• 2 tbsp olive oil (garlic-infused if you have it)

Per serving

495 kcalories, protein 35g, carbohydrate 41g, fat 22 g, saturated fat 4g, fibre 4g, salt 0.38 g

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