Fish. Salmon. Today I will cook salmon. This is a quick recipe. Very useful when you are in a hurry. You just need a can of salmon. I make my mustard salmon with a can of salmon but if you can get fresh salmon, you will have to cook it further. Then mustard. I love mustard. A great combination.
Ingredients:
1 can of salmon
3 tablespoons cooked peas
Some extra virgin olive oil
3 tablespoons mustard
1 teaspoon freshly ground black pepper
½ teaspoon dill weed
1 teaspoon honey
1 teaspoon lemon juice
First we will remove the bones from the salmon. The bones in canned salmon are not hard but I think it is a good idea to remove them. You can keep them, though. If you keep them, your salmon will have more calcium, which is always good for your health. Then we will mix the salmon with all the other ingredients. We will mix them well but trying not to squash the cooked peas. We will put this in an oven tray, previously greased. And then we will take it to the oven, preheated to 350ºF, for just 5 minutes. Serve it warm and enjoy.
Sounds like a great recipe. I will have to try it out.
I love mustard as well - do you have any other mustard recipes?
What do you think about this 
Baked Honey Mustard Chicken
Quick and easy to prepare, and the kids love it too!
Original Recipe Yield 6 servings
Ingredients
* 6 skinless, boneless chicken breast halves
* salt and pepper to taste
* 1/2 cup honey
* 1/2 cup prepared mustard
* 1 teaspoon dried basil
* 1 teaspoon paprika
* 1/2 teaspoon dried parsley
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
- Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.
Nutritional Information open nutritional information
Amount Per Serving Calories: 232 | Total Fat: 3.7g | Cholesterol: 67mg