Orange honey salmon with pistachio, olive, and herb relish recipe

From: The Mindful Glow Cookbook by Abbey Sharp.

I admit I’ve been suckered into reading those gossip magazines while at the nail salon. You know, the ones where they describe the daily diets of those svelte celebrity women, and both the diets and the women look the same. Why is everyone eating the same plain baked salmon and steamed broccoli for lunch? Are the mags just limited in stock photos, or are celebs actually that mundane? And whose mediocre recipe is this? Salmon doesn’t have to taste like a dry, chalky omega-3 supplement on a plate. No, it can be supple, sweet, and brimming with flavour. I glaze my salmon with a combination of spicy mustard, sticky honey, and bittersweet orange, and serve it with a herbaceous, briny pistachio and olive relish. While I’m definitely tired of keeping up with those celebs, I never tire of this dish.

    Pistachio, Olive, and Herb Relish

  • ½ cup

    coarsely chopped unsalted natural pistachios

  • ¼ cup

    pitted and finely chopped Kalamata olives

  • ¼ cup

    cherry tomatoes, seeded and finely diced

  • ½ cup

    finely chopped fresh flat-leaf parsely

  • 2 tbs

    fintely chopped fresh basil

  • 1 tbs

    fintely grated Parmesan cheese

  • 2 tbs

    fintely chopped fresh basil

  • ½

    clove garlic, minced

  • ½ tsp

    orange zest

  • 4½ tsp

    freshly squeezed orange juice

  • 1 tsp

    extra-virgin olive oil

  • ½ tsp

    pure liquid honey

  • ¼ tsp

    herbes de Provence

    Orange Honey Salmon

  • 2 tsp

    whole-grain Dijon mustard

  • 2 tsp

    pure liquid honey

  • ¼ tsp

    orange zest

  • 2 tsp

    freshly squeezed orange juice

  • ¼ tsp

    herbes de Provence Sea Salt and cracked black pepper

  • 4

    skinless salmon fillets (4 ounces/115 g each)

Preparation

  1. step 1 step 1

    Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.

  2. step 2 step 2

    Make the Pistachio, Olive, and Herb Relish In a small bowl, combine the pistachios, olives, tomatoes, parsley, basil, Parmesan, garlic, orange zest, orange juice, olive oil, honey, herbes de Provence, and a pinch of pepper. Stir well.

  3. step 3 step 3

    Make the Orange Honey Salmon In a small bowl, combine the mustard, honey, orange zest, orange juice, herbes de Provence, and a pinch each of salt and pepper. Stir well. Lay the salmon on the parchment paper skinned side down and brush with a layer of the glaze. Bake for 8 to 10 minutes, or until the flesh is opaque but not quite at the point of flaking apart.

  4. step 4 step 4

    Serve the Orange Honey Salmon topped with a generous few spoonfuls of the Pistachio, Olive, and Herb Relish.

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