Baked Salmon with Country Bee Coffee Honey Dijon Glaze From Country Bee Honey Farm
Save the bees! This recipe is ready in 35 minutes. It’s also great with Country Bee Honey Farm’s Smoked Infused Honey - try all the honeys at the honey tasting bar!
A featured recipe in the October 2021 Victoria & Circle Tour Art Calendar:
You will need:
- 1/4 c melted butter
- 3 tbsp Dijon mustard
- 2 Tbsp Country Bee Coffee Honey.
- 1/4 c dry bread crumbs
- 1/4 c finely chopped pecans,
- 2 1/2 Tbsp chopped fresh parsley.
- 4 oz of fresh Salmon fillets
- Garnish: Lemon wedges, salt & pepper.
In a bowl, stir together 1/4 c melted butter, 3 Tbsp Dijon mustard and 2 Tbsp Country Bee Coffee Honey.
In another bowl, mix together 1/4 c dry bread crumbs, 1/4 c finely chopped pecans, and 2 1/2 Tbsp chopped fresh parsley.
Brush 4 oz of fresh Salmon fillets with the honey mustard mixture.
Sprinkle the tops with the bread crumb mixture.
Bake Salmon 12-15 minutes in a preheated 400° F oven, or until it flakes easily with a fork.
Season with salt and pepper, and garnish with lemon wedges.
- Lindsay Dault, The Country Bee Honey Farm, 6440 West Saanich Rd, 250-580-2337, www.countrybeehoney.ca
Lindsay and Jason began by supplying beekeeping supplies to apiarists on the mainland, but wanted to move home to the Peninsula. Their bees, buzzing around the free range chickens and pigs, supply amazing infused honeys, beeswax, and apitherapy products made from bee pollen, royal jelly and propolis. At the café and tasting bar, Lindsay will explain on all things apian.
This recipe is showcased in our Timeline art calendar. Our calendars are designed to represent local chefs and creatives in their region. You can support these local chefs and restaurants by making this recipe, visiting their restaurant, and purchasing an art calendar to proudly display local creatives in your home.