I’m pretty obsessed with the Mellow Yellow salad dressings but I’m not using them for salads, instead I’m using them to cook with as I am with this baked salmon with honey mustard dressing. They make for excellent all-in-one sauces packed with the yummy ingredients I’d use in these dishes anyway but just all in one bottle! Which is great if you’re after a super-fast and tasty meal with no faff.
use up your veg
As usual I’m using all the veg languishing in the veg drawer in the fridge, which in my case happens to be a few straggly new potatoes, some runner beans a neighbour gave me and an orange I zested for a cake! You could use any combination of veg for this, whatever you’ve got.
- a handful of new potatoes – thinly sliced
- 4 runner beans – chopped
- salt and pepper
- 2 salmon fillets
- 3 slices of orange
- fresh thyme
- 2 or 3 tablespoons Mellow Yellow Honey Mustard Dressing
Pre-heat your oven to 180C (fan) / 350F
Lay out a large sheet of baking parchment or greaseproof paper and fold it in half. Ensure to flatten the folded edge with your finger, then unfold the paper.
Place the sliced potatoes and chopped runner beans into the centre of one half of the parchment. Season them well with salt and pepper.
Lay the salmon on top, skin side down, then drizzle the dressing over the top. Season well and add some freshly chopped thyme leaves. Lay the orange slices on top.
Fold the paper back over the food and crimp the edges as you would a Cornish Pastry. You should have a neat little parcel. Place this on a baking tray and pop it in the oven for 25 mins.
Once it’s cooked, take it out of the oven and allow it to cool for 3 mins before opening the paper and eating. I eat it straight from the paper with a little side salad.
For more fish recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!