Bake time
30 minYield
2Rating
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Loading...| 2 tbsp (30 mL) raw honey | |
| 1 tbsp (15 mL) Dijon mustard | |
| 2 tbsp (30 mL) fresh lemon juice | |
| ½ tsp (2.5 mL) salt | |
| ¼ tsp (1 mL) fresh black pepper | |
| Two 4 to 5 ounces (113 to 140 grams) portions of salmon fillets with skin on | |
| 1/3 cup (75 mL) Rogers Porridge Oats & Ancient Grains | |
| 1 tbsp (15 mL) olive oil for crust | |
| 1 tbsp (15 mL) olive oil for sauté | |
| 1 large garlic clove, thinly sliced | |
| 1/3 cup (75 mL) mixed olives | |
| 4 large caper berries | |
| 2 vines of cherry tomatoes (approximately 6 tomatoes per vine) or one vine of tomatoes (approximately 4 tomatoes per vine) |
This recipe is ideal for that romantic dine-in Valentine’s dinner or another celebratory event. It looks extravagant but it’s ready in just 30 minutes. The salmon, Rogers Porridge Oats & Ancient Grains, olive oil and garlic give this vibrant dish an assortment of heart-healthy ingredients. If you want to make it more heart-healthy and reduce some of the sodium, cut out the capers and only use the 1/3 cup (75 mL) of olives.
| 1. | Preheat oven to broil and position oven rack in the centre. In a small bowl, whisk together honey, Dijon, lemon juice, salt and pepper. Brush top non skin-side of each salmon generously with sauce. |
| 2. | On a plate mix Rogers Porridge Oats & Ancient Grains with 1 tbsp (15 mL) olive oil and spread mixture evenly on plate. Press top of salmon on mixture to form a crust, ensuring Rogers Porridge Oats & Ancient Grains cover all top non skin-side and set aside skin-side down. |
| 3. | In a large cast iron skillet, heat 1 tbsp (15 mL) olive oil over medium heat. Add garlic, olives and caper berries, sauté for 1 to 2 minutes until garlic is translucent. Move the garlic mixture to the side of pan, gently place tomatoes on the vine in pan, leaving room for salmon. Turn up the heat to medium-high and place the salmon in the pan, skin-side down. Cook the salmon (and other ingredients) for 2 minutes until the salmon skin has slightly crisp. |
| 4. | Transfer pan with all ingredients to oven and broil for 5 to 7 minutes until salmon has cooked through and Rogers Porridge Oats & Ancient Grains crust is golden crisp. Serve immediately. |
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