Ingredients for making the Salmon fish
Salmon
- 1.2 kg | 2½ pound side of salmon , sliced in four pieces
- 2 tsp minced garlic
- Sea salt , to taste
- Cracked pepper , to taste (optional)
- Honey Mustard Cream Sauce:
- 1 8 oz | 250 g packet cream cheese
- 1 cup milk (full fat or 2%)
- 4 tbsp honey
- 3 tbsp wholegrain mustard
- 2 tsp minced garlic
- freshly chopped chives. to garnish
- freshly chopped parsley , to garnish
- Assorted bell peppers 10 gms each for garnishing
Method of making
- Position a rack in the middle of the oven. Preheat oven to 375°F | 190°C. Line a baking tray / sheet with a large piece of foil, big enough to fold over and seal to create a packet (or 2 long pieces of foil over lapping each other length ways to create your salmon packet, depending on the width of you fillet).
- Place the salmon onto lined baking tray | sheet. Evenly rub with the garlic; sprinkle with a good amount of salt (about 2 tsp) and cracked pepper. Fold the sides of the foil over the salmon to cover and completely seal the packet closed.
- Bake until cooked through (about 15-18 minutes). Open the foil, being careful of any escaping steam, and grill / broil under the grill / broiler for 2-3 minutes on medium heat. Garnish with chives, slice each salmon fillet in half to make 8 pieces, and serve immediately with the cream sauce. Serve over mashed potatoes, smashed potatoes, wedges, rice, pasta or steamed veggies.
Cream Sauce
- In a small saucepan, melt the cream cheese and milk over low-medium heat until cream cheese is completely melted and sauce is well blended (about 3 minutes). Whisk until smooth; add the honey, mustard, and garlic, and whisk again until the honey has melted through the sauce.
- Serve over the salmon.
Please note
You can take out the fillet of the salmon as per your ease, need not to make it too big, arrange it in a platter/plate and pour the sauce on top, serve hot along with rice, pilaf, pasta, risotto..
Chefs Nectar 