Roasted salmon with mustard-honey glaze and apple-carrot salad

Name: Roasted salmon with mustard-honey glaze and apple-carrot salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 5 Stem(s) Thyme; 3 (approx. 300 g) Carrots; 1 (approx. 150 g) small apple; 2 TABLESPOONS Lemon juice; 3 tablespoons (approx. 60 g) Whole milk yoghurt; 1-2 TEASPOONS Wasabi paste; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Sugar; 2 Salmon fillets, without skin (approx. 100 g each); 1 TEASPOON Honey; 1 TEASPOON coarse mustard; 1 TEASPOON Oil

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

5 Stem(s) Thyme
3 (approx. 300 g) Carrots
1 (approx. 150 g) small apple
2 TABLESPOONS Lemon juice
3 tablespoons (approx. 60 g) Whole milk yoghurt
1-2 TEASPOONS Wasabi paste
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Sugar
2 Salmon fillets, without skin (approx. 100 g each)
1 TEASPOON Honey
1 TEASPOON coarse mustard
1 TEASPOON Oil

Directions

1
Wash the thyme, shake dry. Pluck the leaves from the stalks and chop them, except for a little to garnish. Peel, wash and roughly grate the carrots. Peel apple, cut into very thin slices. Mix carrots, thyme, apple and lemon juice in a bowl. Mix yoghurt and wasabi, season with salt, cayenne pepper and some sugar, stir into the carrot-apple mixture
2
Wash the fish, dab dry. Mix honey, 1/4 tsp. cayenne pepper and mustard. Heat oil in a coated pan. Fry the fish for 6-8 minutes while turning, season with salt and pepper. Finally, turn the fish on its skin side. Spread the top with honey mustard, turn the fish over, let it glaze briefly, turn it over and take it out
3
Season salad again, arrange with fish on plates, garnish with remaining thyme as desired and sprinkle