Comments on: Pan-fried Salmon with Honey Mustard Sauce

By: Bruce

Bruce — Fri, 20 Jan 2012 22:17:52 +0000

I’m cooking this at the moment and it is obvious that most who have commented just haven’t taken the plunge and prepared the meal!

Yes, it does look good…

…..and indeed taste good…

…….so why don’t you cook it!

By: 4 A.M. grub. « Air War

4 A.M. grub. « Air War — Thu, 22 Jul 2010 23:30:54 +0000

[...] extracted the recipe from this website but I used 1 and 1/2 tablespoon of wholegrain mustard with the same amount of honey instead. Mix [...]

By: kitchen chronicles #1: japanese-inspired meal « just like You

kitchen chronicles #1: japanese-inspired meal « just like You — Thu, 08 Jul 2010 03:03:06 +0000

[...] those who’re interested, the recipe for the salmon can be found here. She has lots of comprehensive recipes on her site [...]

By: Baked Salmon with Pesto Wrapped in Foil | NoobCook.com

Baked Salmon with Pesto Wrapped in Foil | NoobCook.com — Thu, 03 Jun 2010 09:13:40 +0000

[...] Recipes – Macadamia Pesto – Pan-fried SalmonÂ with Honey Mustard Sauce – Quickie Grilled Salmon – Grilled Miso [...]

By: wiffy

wiffy — Tue, 11 Aug 2009 01:38:55 +0000

Hi markie, sorry for my late reply, and thanks for your kind words :-)

I meant dipping them in ice water after steaming. It is believed that ‘shocking’ the vegetables this way retains their vibrant colours, but this is optional. I only do this when I have time, or when I want to take a photo ;)

Thanks for your tip regarding using a wok for steaming. Luckily, I’m using a non-stick wok, but your tip will be handy if I use other types of wok in future :-)

By: markie

markie — Mon, 03 Aug 2009 02:49:09 +0000

Firstly, great photography of the finished dishes!!!

When you say to dip the steamed vegetables in iced water, are you supposed to dip them BEFORE or AFTER you steam them???

Also, just to pass along a tip, you should’t use a seasoned wok for steaming, because apparently boiling the water will basically boil away your seasoning on the wok 9and food will be more prone to stick to it).

Of course, that only applies to a traditional wok, and ont one of the non-stick styles.

By: Jazmyn Alexandria

Jazmyn Alexandria — Wed, 22 Jul 2009 17:48:50 +0000

Mmm that looks really good! :)

By: mycookinghut

mycookinghut — Sat, 18 Jul 2009 14:04:15 +0000

Quick and simple dish.. I love it!

By: woollycroak

woollycroak — Sat, 18 Jul 2009 03:26:25 +0000

Ur salmon looks tasty. I never figure a way how to not overcook my fish. And eating out is costly – yes indeed!

By: wiffy

wiffy — Fri, 17 Jul 2009 13:51:22 +0000

Don’t have much de-boning to do if you buy the fillet… maybe just one or two. Sometimes mine don’t have any bones at all :D