Make this season the tastiest one yet with this recipe from Jmore foodie Elite Jakob.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Braided Honey Mustard Salmon
Ingredients
- 1 whole salmon filet (skinless)
- 1 cup shelled pistachios, chopped to small pieces
- 1 lemon, thinly sliced for serving
For dressing:
- 3 Tablespoons olive oil
- 3 Tablespoons honey
- 2 garlic cloves, minced
- 1 Tablespoon brown mustard (or grainy mustard)
- 1/2 lemon, juice
- 1 teaspoon salt
- Pepper
Instructions
- Prepare a cookie sheet and line it with parchment paper.
- On a large cutting board, slice the salmon filet vertically into three strips of even width.
- Braid the salmon. Tuck each end with a toothpick so it won’t unravel.
- Sprinkle the fish with about three pinches of salt.
- In a medium bowl, mix well the dressing and drizzle 3 Tablespoons evenly on top of the salmon. Leave at room temperature for a half hour.
- Bake at 425° for 15 minutes. Remove from the oven.
- Sprinkle generously with pistachios.
- Bake for another 5 minutes.
- Test for doneness: Touch the salmon at the thickest part and make sure it’s not bouncy. If it’s bouncy, leave it in the oven for two more minutes.
- Transfer gently to a serving platter lined with thin lemon slices and remove the toothpicks.
- Serve right away or at room temperature.
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