Honey and Mustard Glazed Loch Duart Salmon with Autumnal Salad


  • 2x 140g salmon fillet portion

  • 1x Harlequin squash

  • 2x Chicory

  • 4x leaves cavolo nero

  • 180g Wholegrain rice

  • Salt and pepper

  • Glaze

  • 3x tbsp Scottish heather honey

  • 1x tbsp soy sauce

  • 2x tsp whole grain mustard

  • 1x garlic clove

  • ½ x lemon

  • 1x tbsp olive oil


  • In 300ml of salted water start cooking the rice.
  • Wash, cut in half and then de-seed the squash. Cut into wedges and place into a hot oven for 25 mins.
  • In a mixing bowl, add the honey, soy, mustard, and lemon juice and stir thoroughly.
  • Then place the salmon fillets into the bowl and place into the fridge for 30 mins.
  • After 30 mins, remove the salmon and on a plate put to one side.
  • Then in a small pan, add the olive oil and grate in the garlic. Cook till fragrant then add in the marinade and simmer.
  • Shred the cavolo nero and blanch in boiling salted water with a knob of butter.
  • On a hot griddle pan cook the salmon for 3-4 mins each side alternating the angle to get the criss-crossed charred effect.
  • Once the rice is cooked, remove from the heat and place into a mixing bowl to cool slightly. Then add in the roasted squash, blanched cavolo nero, chicory leaves, season with salt and pepper and stir thoroughly.
  • Once the salmon is halfway cooked and the first criss-crossed side is facing upwards, spoon over a few tablespoons of the glaze.
  • Then once the salmon is cooked, place the salad onto a plate, add the salmon on top and if desired spoon over the remaining glaze.

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Serves: 2