Central Telegraph - - TASTE - WORDS: MAG­GIE COOPER mag­gies.col­umn@big­pond.com

There’s been a bit of bad press about adul­ter­ated honey re­cently. I’m no sci­en­tist and there­fore have to rely on the knowl­edge of oth­ers who know what is whole­some and what isn’t.

That’s a good rea­son to buy as much food as pos­si­ble di­rectly from the peo­ple who pro­duce it. Farm­ers’ mar­kets and farm-gate sales are where I buy my eggs and honey. That way (par­tic­u­larly if I can see the chooks in a pad­dock or hives in an or­chard) I’m rea­son­ably safe in as­sum­ing the food is as nu­tri­tious as it can be.

Honey and mus­tard are one of those mag­i­cal pair­ings, like straw­ber­ries and cream.

This par­tic­u­lar recipe, honed over the years, can be used as a dress­ing, mari­nade or sauce.

To­day I’m us­ing it for baked salmon fil­lets, a sim­ple meal with de­li­cious re­sults.


2 tbsp cider or white-wine vine­gar; 4 tbsp seeded Di­jon mus­tard, di­vided; cup honey; 1 clove gar­lic, peeled and crushed; salt and black pep­per, to taste; cup olive oil, di­vided; 4 salmon fil­lets


Com­bine vine­gar, mus­tard, honey, gar­lic, salt and pep­per and olive oil in a screw-top jar, re­serv­ing 1 ta­ble­spoon each of the mus­tard and oil. Shake jar vig­or­ously un­til all in­gre­di­ents are com­bined. Place salmon fil­lets in a glass or ce­ramic dish and pour cup of the sauce over. Toss to coat. Cover and re­frig­er­ate for at least 30 min­utes. Add re­main­ing mus­tard to the jar and shake again.

Pre­heat oven to 200C. Line a shal­low bak­ing tray with foil and grease lightly with re­main­ing oil. Place salmon fil­lets on tray, skin-side down. Bake for 15 min­utes or un­til fish flakes eas­ily with a fork.

Di­vide fish be­tween four plates and driz­zle with re­main­ing sauce. Serve im­me­di­ately with a salad and po­ta­toes of your choice.

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