{"id":3530,"date":"2024-05-01T12:40:39","date_gmt":"2024-05-01T12:40:39","guid":{"rendered":"https:\/\/www.shavuatov.co.uk\/?p=3530"},"modified":"2024-05-01T12:42:27","modified_gmt":"2024-05-01T12:42:27","slug":"corinne-rachelles-honey-glazed-salmon","status":"publish","type":"post","link":"https:\/\/www.shavuatov.co.uk\/?p=3530","title":{"rendered":"Corinne Rachelle's Honey Glazed Salmon"},"content":{"rendered":"\n

HONEY GLAZED SALMON<\/h4>\n\n\n
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Honey Glazed Salmon.
We are meant to be getting warmer weather, I'm one of my most favourite things to eat in the
spring is salmon.
When I first came across this recipe which I have tweaked! A friend of mine in Israel was
making it for Shabbat I couldn't believe the salmon and honey would go well together
however after counting the amount of honey she used and slightly tweaking it this is a very
quick and refreshing way to make salmon. I call it flexible way because once you have the
paired the fish you can choose whether to cook it in the oven or in an air fryer. I cook my
salmon in an air fryer it really comes out very moist and it's so simple it also saves the
expense of putting on an oven just for one thing.
The added advantage of this dish is salmon is full of omega oil, and chilli, honey, and garlic
are really good anti toxicants, therefore as well as being delicious this dish is actually good
for you!
Ingredients. Serves 4
4 salmon portions.
The juice of half a lemon.
Two cloves of garlic finely chopped.
half a cup of spring onions finely chopped.
Approximately 2 teaspoons of runny honey.
Half a teaspoon of ground black pepper
half a teaspoon of good quality sea salt
half a teaspoon of chilli flakes [optional]
2 teaspoons of olive oil
Method
In a shallow soup plate, mix the lemon juice garlic spring onions, chilli & honey. Place the
fish portions skin side up into the dish, and coat it well transfer it on to your cooking tray,
keeping the skin side up, then then pour the remaining honey mixture over the fish.
Season the fish well with salt and pepper and drizzle the olive oil over the fish.
Select how you want to cook your salmon, if you are baking it in the oven place it in a
preheated oven of 200C for 15 -20 minutes depending on the thickness of your filets.
In an air fryer put on 200 C cook for 12-15 minutes.
Remove the salmon from the oven or air fryer, the skin should be crispy cover the salmon
with silver foil loosely and allow it to sit for at least 3 to 4 minutes because fish carries on
cooking, so you don't want it to be overcooked.
This is delicious served with a fresh mix salad and baby new potatoes and if one fancies a
glass of white wine!<\/p>\n","protected":false},"excerpt":{"rendered":"

HONEY GLAZED SALMON Honey Glazed Salmon.We are meant to be getting warmer weather, I'm one of my most favourite things to eat in thespring is salmon.When I first came across this recipe which I have tweaked! A friend of mine in Israel wasmaking it for Shabbat I couldn't believe the salmon and honey would go […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1],"tags":[],"class_list":["post-3530","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3530","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3530"}],"version-history":[{"count":3,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3530\/revisions"}],"predecessor-version":[{"id":3535,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=\/wp\/v2\/posts\/3530\/revisions\/3535"}],"wp:attachment":[{"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3530"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3530"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.shavuatov.co.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3530"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}