Salmon with honey, lemon and sweet-and-sour sauce

Procedure

Sprinkle the salmon with lemon juice and sprinkle with salt. Allow the salmon to rest for half an hour in the fridge. Dry the filets with kitchen paper towel and spread them with honey.

Melt the butter in a Morsø Frying Pan. Sauté the vegetables in the butter. Lay the salmon filets on top of the vegetables and place the frying pan in the Forno for 8-10 minutes.

Fry the bread in the surplus butter in the frying pan, spread with mustard and place the fish on top.

Sweet and sour sauce:

Cut the tomatoes into large cubes. Finely chop the onions. Sauté tomatoes and onions in the oil for 10 minutes. Pour in the white wine vinegar and leave it to boil for 5 minutes.

Add sugar, crushed garlic, yellow peppers and courgette into large cubes. Allow to cook throughout and add salt and cayenne pepper to taste.

Serve immediately. Optional: serve with freshly baked bread from the Cocotte.

Tip: Morsø Frying Pan and Grill Pan are good to use in the Forno – they can stand the heat and have good handles. Use the heat-resistant Morsø Grill Gloves for putting the pans in and taking them out.

Ingredients

400 g of salmon
Juice of one lemon
Salt and pepper
4 tbsp honey
40 g butter
4 slices wholemeal bread
2 tsp Dijon mustard
2 parsnips – 2 carrots – 2 red onions

Sweet and sour sauce

450 g tomatoes – 250 g onions
2 tbsp olive oil – 50 ml white wine vinegar
2 tbsp sugar – 2 cloves of garlic – 100 g yellow peppers
150 g courgette - Salt and cayenne pepper