Honey-Dijon Salmon Bites
Keep it Simple… but Delicious
By Dara O’Brien
Creative Director, Lake Isle Press
Honey-Dijon Salmon Bites | Dara O’Brien
I have a friend who doesn’t like to cook. At all.
Her antipathy for food preparation even extends to ordering takeout. She only uses places that are really close by, and she often orders the same thing so she doesn’t have to think about it. She’s happy to eat and linger over a meal, but she begrudges any time she may have to spend getting that meal on the table.
That’s not me. The chance to create a meal from scratch—to treat myself well, or serve something wonderful and maybe surprising to my guests—ranks as one of my favorite things to do. I don’t mind if a meal takes hours to prepare, as long as I have the time.
But that’s not always the case, is it? My time was tight all of last week, and I had a friend coming for dinner on Friday. I trusted I could avoid ordering in (though not a bad thing) if I just kept the meal simple. I figured Honey Dijon Salmon Bites would do the trick. Kind of like Salmon McNuggets if you will, but not breaded and fried or made out of mystery meat.
I used a recipe from “Soups + Sides” by Catherine Walthers, published by Lake Isle Press. There are just seven ingredients in the sauce, all or most probably in your pantry or fridge right now. You can make it ahead, but the salmon doesn’t need to marinate, so you can whip it up at the last minute if you want.
In her book, Catherine pairs the salmon with a lentil soup, but I served a Spring Vegetable Fonio Pilaf instead (recipe from “The Fonio Cookbook” by Pierre Thiam, Lake Isle Press). Fonio is an African grain that’s quite similar to couscous in texture and just as easy to prepare. But unlike couscous it’s gluten-free; plus it’s more nutritious and has a nuttier taste.
In keeping with my not-take-out-but-easy theme, I defrosted homemade guacamole I had stashed in the freezer and served it with chips as an appetizer. Prep for everything, including a side salad with dressing, took under 45 minutes, and all was done before my friend arrived (with the exception of baking the salmon, which took all of twelve minutes). There you have it. A home-cooked meal with a little touch of fancy made easy.
I have another friend who also doesn’t cook all that much. When she entertains—and she does so frequently—she relies on take-out. She’s never met a rotisserie chicken she didn’t like. She’s a terrific hostess, but I can’t help but think of what she’s missing. It’s such a pleasure to cook for others, even when you need to keep it simple.
HONEY-DIJON SALMON BITES
Click here for printable recipe.
Serves 4
INGREDIENTS
1 pound fresh salmon, skin removed
1 ½ teaspoons honey
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
1 tablespoon soy sauce
1 clove garlic, minced
2 tablespoons extra-virgin olive oil
1 ½ tablespoons minced fresh parsley or chives
Spring Vegetable Fonio Pilaf (for serving)
PREPARATION
Preheat the oven to 375°. Cut the salmon into bite-size squares, about 1 inch across. Try to cut them as uniformly as possible to create an appealing presentation. Place in an 8-inch square Pyrex dish or glass pie plate.
In a small bowl, whisk together the honey, lemon juice, Dijon, soy sauce, garlic, olive oil, and 1 tablespoon parsley or chives. Pour over the salmon, coating all sides. Bake for 10 to 12 minutes, until just done.
Carefully lift the pieces with a spatula to a nice platter or plate and place a toothpick in the middle of each piece. Sprinkle with the remaining parsley or chives and serve.
Honey Dijon Salmon Bites Recipe
from “Soups + Sides”
by Catherine Walthers, Lake Isle Press, 2010
“People are returning to real foods, locally grown—encouraging cooking that reflects ingredients in season.” —Catherine Walthers
A companion to Walthers’s popular “Raising the Salad Bar,” this handy cookbook is an expertly compiled collection of playful yet elegant recipes for soups that are made with fresh ingredients and are just right for any meal or occasion. Whether you mix and match your favorite soups and sides or enjoy them separately, it will dare you to think beyond the everyday and pull you out of your soup slump.
OTHER RECIPES FROM THIS BOOK