“Salmon with honey Mustard Cream Sauce”

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..