Hot Honey Mustard Salmon

Steps

1. 1

   Trim the spring onions and roughly chop them into pieces about 2 cm long.

2. 2

   In a small bowl, mix the hot honey, chipotle paste, wholegrain mustard, Dijon mustard, paprika, and olive oil to make the glaze.

3. 3

   Season the salmon with salt and black pepper.

4. 4

   Spoon the glaze over the salmon, coating the top well. Transfer the salmon to a baking tray with the chopped spring onions.

5. 5

   Heat the grill to its maximum setting. Place the tray on the top shelf and grill the salmon for about 10 minutes, until just cooked through and lightly caramelised on top. Depending on the thickness of the salmon, it may need a few minutes more or less.

   Start 10-minute timer
6. 6

   Remove the tray from the grill and leave the salmon to rest for a few minutes.

7. 7

   Flake the salmon into large pieces.

8. 8

   For batch preparation, divide the salmon among containers, nestle in the spring onions, and refrigerate for use throughout the week. Alternatively, serve straight away with sides of your choice.