Editorial sample recipeBritishbeginnerHalalGluten-FreeNut-Free

British Honey Mustard Glazed Salmon With Minted Crushed Potatoes

Name: British Honey Mustard Glazed Salmon With Minted Crushed Potatoes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: British
Ingredients: 4 fillets Salmon fillets, skin-on, 150g each; 600 g Baby yellow potatoes; 2 tbsp Fresh mint, finely chopped; 2 tbsp Wholegrain mustard; 1.5 tbsp Pure honey; 2 tbsp Unsalted butter; 1 tbsp Olive oil; 1 tbsp Lemon juice

Crispy pan-seared salmon fillets coated in a rich honey mustard glaze, served over tender crushed yellow potatoes tossed with fresh mint and butter.

Prep: 15 min
Cook: 25 min
Total: 40 min

Technique to learn

Pan-Glazing

Spoon-coating pan-seared proteins with a sugary glaze near the end of cooking allows the sugars to caramelize without burning.

Instructions

Step 1: Place baby yellow potatoes in a pot of salted cold water, bring to a boil, and cook for 15 minutes until fork-tender.

Step 2: Whisk together wholegrain mustard, honey, lemon juice, and a pinch of salt in a small bowl to make the glaze.

Step 3: Drain cooked potatoes, return them to the pot, add unsalted butter and chopped fresh mint, then crush lightly with a fork until chunky.

Step 4: Heat olive oil in a non-stick skillet over medium-high heat, season salmon skin-side with salt, and sear skin-side down for 4 minutes until crispy.

Step 5: Flip salmon fillets, spoon honey mustard glaze over each fillet, and cook for an additional 3 minutes until salmon is cooked through and glaze is sticky.

Step 6: Divide minted crushed potatoes onto plates and top each portion with a glazed salmon fillet.

Cooking tips

Keep salmon skin completely dry before searing to ensure maximum crunch without sticking to the pan.
Avoid over-mashing potatoes; keeping them coarsely crushed provides superior texture.
Original home-cooking adaptation inspired by British; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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