Honey mustard seared salmon fillets with rice and roasted baby tomatoes
A coating of honey mustard transforms salmon from everyday eating to something extra-special in minutes
- 8 midi plum tomato vines (allow 2 per serving)
- 1tbsp olive oil
- Salt and freshly ground pepper
- 4 skinless salmon fillets, approx 140g (5oz) each
- 2tbsp honey mustard
- 50g (2oz) butter
- 1 medium onion, finely chopped
- 140ml (¼ pt) dry white wine
- 5tbsp crème fraîche
- 1 bunch watercress, washed
Salmon is a rich source of omega-3 fatty acids, which can help reduce the risk of heart disease. Experts recommend eating two portions of fish each week.
- Preheat the oven to 180°C (350°F, gas mark 4). Pierce each of the tomatoes with a sharp knife or cocktail stick and place in a single layer on a baking tray. Drizzle over the olive oil and season with salt and freshly ground black pepper. Roast in the oven for about 20 mins.
- Season salmon lightly with salt and generously with pepper. Spread the honey mustard over both sides of the fish. In a large frying pan, heat half the butter. Sear fish over a high heat, turning once, for about 8 mins until browned on both sides. Using a spatula, transfer the salmon to a platter.
- Add rest of butter to pan and cook onion for 2 mins, stirring. Reduce heat, add wine and simmer for 2 mins, then stir in crème fraîche. Return fish to pan to warm through. Serve on a bed of rice with the roasted tomatoes. Spoon sauce over and garnish with watercress.
Nutritional information per portion
- Calories 500(kcal)
- Fat 34.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.