combine honey and mustard. I usually just do this in either one of the jars. just pour/scoop one into the other and stir. stir well.
The mustard should do a good job of softening up the honey, so it should be surprisingly runny.
This stuff keeps, too, so if you think you might use honey mustard for something else, feel free to make more.
Half and half honey to mustard works quite well, but you might find that you like yours sweeter/zingyer, go ahead and experiment here.
Watch out, though. you don't want it too sticky or too runny.
lay your salmon out in the middle of a sheet of tin foil on a baking tray. it should take up about a third of your sheet, width wise.
put on the oven. 160 degrees C, please.
splash a little water on it. No more than a teaspoon.
slather it with the honey mustard. get it rubbed right in. yum.
wash your hands.
make the tin foil into a little tent, closed on both sides, but leave the top open. fold it over a bit, but don't worry about closing it, a little bit of ventilation is what we want here
put the whole thing into the preheated (160 degrees C) oven, middle shelf, for 20-25 mins
take it out and rest it for a couple of minutes before serving. it goes with chips/ boiled potatoes/ baked potatoes/ linguine/ all the things you'd do with fish, usually.
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