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Grilled Chicken in a Spicy Beer Mustard and Molasses Barbecue

Grilled Chicken in a Spicy Beer Mustard and Molasses Barbecue

I recently experimented with a new and interesting recipe for grilled chicken. I like grilled chicken although my recipes were looking and tasting routine, and my interest in grilling chicken was waning. We tested the Molasses and Mustard Barbecued Chicken recipe with the grill chef, my son, and guests (well, family). Seeing and hearing their reaction upon tasting/eating this barbecue, I’m convinced that the recipe is “head-over-heels” (my mother’s phrase) above the other chicken recipes I have collected over time. The combination of ingredients in the marinade and the glaze (if you choose to make it) provides a delicious accent to the flavor of chicken, and its burnished copper color with a traditional char makes it a photographers dream.

One chicken cut into quarters made plentiful servings for four people in my thinking, and Wrong!! All four of us ate our quarter and asked for more! One guest even said, “What about leftovers for tomorrow?” 

The Grilled Chicken flavored with the Spicy Beer Mustard and molasses marinade and accented again with a Honey Mustard Glaze places it in the top tier of all chicken recipes in my repertoire, and I invite you to make it one of your favorites too.
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Grilled Chicken and Molasses-Mustard Barbecue

Marinate a chicken, or 2 or 3 in this mustard, molasses and soy sauce marinade, roast on the grill, and your guests will say, "Where has this grill recipe been hiding?" The flavors combine savory, sweet, salty, rich and earthy, and their combination brings up the flavor of grilled chicken to a new standard for flavor.
Course Main Course
Cuisine American
Keyword barbecue, Buzz Savories Spicy Beer Mustard, chicken, main course
Prep Time 1 hour
Cook Time 50 minutes
Servings 8

Equipment

  • 1 grill

What You'll Need:

Marinade

  • ¾ cup molasses molasses
  • 2 Tb Buzz Savories Spicy Beer Mustard
  • 2 Tb soy sauce
  • ½ cup beer, wine (any you may have) water
  • ½ cup canola oil
  • 2 Tb freshly ground pepper
  • 1 Tb Worchestershire sauce
  • 4 green onions or 1 shallot minced
  • 2 4 lb chickens, backbones removed and chickens cut in quarters

Sweet Mustard Barbecue Sauce

  • 1 cup Buzz Savories Spicy Beer Mustard or Honey Muxstard
  • â…” cup molasses
  • ¼ cup strong brewed coffee
  • 2 Tb Buzz Savories Local honey
  • 1 Tb molasses
  • 2 tsp. Worchestershire Sauce
  • 1 tsp. Tobasco or hot sauce of your choice

How To Prepare:

Marinade

  • In a large bowl with a lid or cover, sir together molasses, oil, 1/2 cup liquid (wine, beer, water), mustard, soy sauce, pepper, Worhestershire sauce and onion/shllot.
  • Add chicken quarters and turn to coat. Refrigerate for minimum 30 minutes and ideally over night. Turn and reposition the chicken occasionally during the marinating process.

SWEET MUSTARD BARBECUE SAUCE

  • In a medium saucepan, combine ingredients and bring to a simmer. Stir well and remove from heat. The barbecue sauce is optional.

GRILLING

  • Light a grill and when coals are glowing separate them to the side and place the chicken quarters in the middle of the grill so the heat is indirect. Roast for approximately 45 minutes until chicken reaches 160 Degrees F. The char adds a pleasant smoky flavor to this delicious chicken.
  • This chicken on the grill also may be roasted above direct heat. Check your instant thermometer so that when it reachers 160, the chicken is cooked through.
  • Set aside 1/2 cup of the marinade for the table. Brush the remaining sauce on the chicken during the last 20-25 minutes of its roasting time for a tasty char on the chicken.
  • The sauce is optional. In my experience the marinade provides plenty of richness to the chicken flav
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Spicy, Tangy, Très Délicieux: A Modern French Potato Salad

Spicy, Tangy, Très Délicieux: A Modern French Potato Salad

Buzz Savories is publishing the recipe for French Potato Salad in May because you like me probably are thinking summer time and barbecue, picnics, family reunions, and many good times with food as a centerpiece. 

French Potato Salad is a summer standby salad for me

#1 because my friends and family request it

#2  simple-to-make recipe 

#3 French potato salad travels well – no eggs or cream or mayonnaise

#4 make it several days before serving and refrigerate  

#5 did I say, “tastes over-the-top delicious

Spicy Beer Mustard is a primary ingredient so check out regional stores that sell it or buy online. 

Happy Summer Times to You and Eat Well
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Simple French-Style Potato Salad

Potatoes and a Buzz Savories Mustard Vinaigrette belong together and they travel with ease to the campsite or a table dressed in crystal and linen. Make it 1) because the flavor will entice you back for another spoonful, and 2) for easy cooking, and 3) fine flavor wth nourishing benefits.
Course Lunch, Salad, Side Dish
Cuisine American, French
Keyword Buzz Savories Spicy Beer Mustard, salad dressing, salad
Prep Time 30 minutes
Servings 14

What You'll Need:

  • 2 lbs yellow potatoes or red or a mix of each
  • 1 pinch salt and black pepper
  • 1 Tbs cider vinegar
  • 1 cup diced green onions
  • ¼ cup parsley (optional)

Dressing

  • 2 ½ Tbs Buzz Savories Spicy Beer Mustard
  • 2 cloves garlic, minced
  • ¼ tsp salt and black pepper (more to taste)
  • 3 Tbsp red wine vinegar
  • 1 Tbsp cider vinegar
  • 3 Tbsp olive oil
  • ¼ cup chopped dill or chives (optional)

How To Prepare:

  • 1. Rinse and scrub potatoes; then slice into 1/4 (quarters) for ease in cooking. In a big saucepan place a steamer and then potatoes and steam until potatoes can be easily pierced with a fork. If you prefer boiling potatoes, place in salted water and boil until tender.
  • 2. Once potatoes are through cooking, drain (if boiling them) or if steaming place in a large bowl and allow to cool until they can be handled, then peel the skin (easy task), sprinkle with salt and 1 Tb. cider vinegar. Set aside.
  • 3. Prepare the dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider to the bowl of your food processor or smaller bowl for use of a stick blender. A whisk may also be used to blend all the ingredients then slowly stream the olive oil as you blend.
  • 4. Taste and adjust flavor to your liking, i.e. add more salt, vinegar,or herbs for herbal flavor.
  • 5. Add dressing to the potatoes along with the green onions and herbs (if using). Toss to combine. Taste the potato salad and adjust salt and pepper. Now the potatoes are ready to enjoy although they will soak in more flavor the longer they sit.
  • 6. Serve warm, chilled, or room temperature. Store leftovers in the refrierator up to 4 days.
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Buzz Savories Honey and Lemon Drop Cookies

Buzz Savories Honey and Lemon Drop Cookies

The month of May, and we celebrate Mothers and sunshine and lilacs blooming and last days of school and summer and the list goes on…

I searched for a  perfect cookie to flag the days in May as especially fun and happy.

My criteria: Buzz Savories Honey and fresh lemon juice as ingredients.   And the tastiest cookie recipe  in my many years of cookie  tasting-and-making  popped onto my screen!  I happily offer you this simple recipe for the marvelous Honey and Lemon Drop Cookies. 

For tops in flavor acquire Buzz Savories Honey or another local honey. 

 

See this recipe featured on Nebraska TV here.
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Honey Lemon Drop Cookies

Honey and lemon bring out the best in each, and when combined in a one-bowl cookie recipe, they make a brightly flavored, tender, chewy drop cookie meaning easy-to-make and even-better-to-taste.
Course Dessert, Snack
Cuisine American
Keyword Buzz Savories Honey,, dessert, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 7 minutes
Servings 24

What You'll Need:

  • 2 cups all-purpose flour
  • 1 ½ tsp. baking soda
  • ½ cup Buzz Savories Local Honey
  • â…“ cup softened butter
  • 1 egg
  • 2 Tb granulated sugar
  • 1 Tb finely grated lemon peel
  • 1 cup powdered sugar
  • 2 Tb freshly squeezed lemon juice

How To Prepare:

  • Preheat oven to 350 Degrees F
  • In a small bowl combine flour and baking soda
  • Combine honey, butter, sugar and lemon peel in a large bowl and beat with electric mixer until creamy. Add egg and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended
  • Drop dough by rounded teaspoons onto lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks

Frosting for the Drizzle

  • While cookies cool, blend powdered sugar and lemon juice. Drizzle over cookies
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Honey Scone and Blueberry Compote

Top-off May with Honey Scones and an Easy Blueberry Compote

Spring is happening in Nebraska. I see blooms on the crabapple trees and when my neighbors magnolia tree is wreathed in sunny yellow flowers I believe winter has backed down, and I celebrate with my favorite recipe for Honey Scones and a Blueberry Compote.  Thank you Robert Scott Rager for this reliably flakey, crisp and tasty scone recipe. 

I suggest a hand-held pastry blender (cost under $10.00) at my local Ace Hardware to cut the butter into the flour yielding the flakey, tender interior of these scones. With this tool in hand, all the making is fun to do and always a crisp and tender outcome.
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Honey Scones with Easy Blueberry Compote

Fun to make and lovely to serve and a crisp, flakey scone that is a special treat for any day in all seasons. The blueberry Compote takes it over the top of delicious. Serve for brunch, afternoon coffee/tea and midnight snack.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword breakfast, Buzz Savories Honey,, dessert
Prep Time 30 minutes
Cook Time 25 minutes
Servings 8

Equipment

  • 1 cookie sheet lined with parchment paper

What You'll Need:

  • 2 cups all-purpose flour
  • 1 Tb Baking Powder
  • ½ tsp salt
  • 2 Tb Buzz Savories local honey
  • 5 Tb unsalted  butter cut into small chunks and cold
  • 1 cup heavy cream
  • 1 Tb honey combine with 1 Tb cream to brush over unbaked scones
  • 1 Tb cream combin with honey to brush over unbaked scones

Easy Blueberry compote

  • 2 cups blueberries - frozen or fresh
  • 3 Tb water
  • 2 ½ Tb honey - local
  • 1 tsp freshly squeezed lemon juice

How To Prepare:

Scones

  • Preheat ove to 400 Degrees
  • Stir together dry ingredients - flour, salt and Baking Powder
  • Using a pastry blender or your 2 hands and fingers cut the butter into the flour. The mixture should look like coarse crumbs.
  • Blend the 1 cup of cream and the 2 1/2 Tb honey.
  • Make a well in the center of the flour mixture and pour the cream/honey mixture into the well. Fold everything together just to incorporate; do not overmix. I use a wooden spoon.
  • Press the dough out on a lightly floured surface into a rectangle - 12" x 3" and 1 1/4 inch high. Cut the rectangle in half then cut the pieces in half again, giving you 4 (3 inch) squares.
  • Cut the squares in half on a diagonal to give the classic triangle shape.
  • Place the scones on the ungreased cookie sheet and brush their tops with the cream/honey mixture.
  • Bake for fiteen to twenty minutes until beautiful and brown.

Easy Blueberry Compote

  • Pour 1 cup of the blueberries into a mefium saucepan and set aside the remaining 1 cup of blueberries. Add the water and the honey and cook over medium-high heat. Once boiling, reduce to a simmer and cook an additional 10 minutes.
  • After 10 minutes, gently smash the blueberries against the pan using a wooden or plastic spatula. Add the remaining blueberries and cook for an additional 5-6 minutes to heat through.
  • Spoon over the scones and serve either warm or room temperature.

Notes

 
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Honey Glazed, Bacon Wrapped Pork Tenderloin

Honey Glazed, Bacon Wrapped Pork Tenderloin

Honey Glazed, Bacon Wrapped Pork Tenderloin

Pork Tenderloin although easy to prepare always disappoints me in its blah flavor – or rather no flavor. Hello Buzz Savories Chefs, I’m betting Big (at least $10.00) that Honey Glazed Bacon Wrap Pork Tenderloin will become a family favorite on your table and may be the in the top 3 most delicious and tender of all your roast recipes! Pomegranate juice and Buzz Savories honey take it up another level for flavor, and only 45 minutes of prep. Including the roasting.

The recipe requires a small tenderloin – 1 ½ lbs. is advised. (1) Then make the honey -Pomegranate glaze, and use a local honey (Buzz Savories) because the flavor of a local honey elevates the dish. (2) Season and brown the tenderloin on all sides in your favorite skillet, (3) wrap the bacon onto the tenderloin and (4) roast to 145 Degrees F and baste every 10 minutes throughout the roasting. My roast reached the 145 Degree F measure in 24 minutes, so I spooned the glaze over the tenderloin 2 times and once again when I served the roast. Allow it to rest 5-10 minutes and then slice and see it disappear.

For those of you who are Grill Masters or know a Grill Master well enough to ask them to experiment with this roast on their grill, I am interested in the outcome. I think Honey Glazed Bacon Wrapped Pork Tenderloin may be one that could be transferred out of the kitchen and onto the grill.

Happy Spring! And Eat Well!

Honey Glazed, Bacon Wrapped Pork Tenderloin
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Honey Glazed, Bacon Wrapped Pork Tenderloin
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Honey Glazed Bacon Wrapped Pork Tenderloin

Honey Glazed Pork Tenderloin is a one-skillet dinner with a pomegranate juice and honey glaze. Easy to make and with complex flavors that compliment the pork tenderloin.
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, Quick Meal
Prep Time 15 minutes
Cook Time 25 minutes
Servings 6

What You'll Need:

  • 2 Tb olive oil
  • 1 ½ lbs pork tenderloin
  • kosher salt and ground black pepper
  • 8 slices bacon use regular,not thick sliced
  • 1 cup pomegranate juice divided
  • ¼ cup Buzz Savories honey
  • ¼ to ½ cup pomegranate seeds for serving

How To Prepare:

  • Preheat oven to 350 Degrees F
  • Set aside 2 Tb of pomegranate juice. Combine the remaining pomegranate jujice and honey in a small sauce pan
  • Bring the mixture to a boil over medium high heat, stirring often. Refuce thr heat to meium and continue to cook. stirring occasionally, until mixture is reduced by half, about 7-10 minutes. Remove from heat an allow the glaze to cool and thicken while you prepare the remaining ingredients.
  • Place Generously sprinkle the pork tenderlin with salt and pepper. In a large oven proof skillet, heat the oil, over medium heat. Place the pork in the skillet and brown on all sides. Remove to a cutting board. Us the 2 Tb of pomegranate juice to deglaze the pan, scraping up any brown bits on the bottom, then remove the pan from heat.
  • Wrap the bacon slices around the pork, overlapping them so the ends stay secure. Place the tenderloin back in the skillet. Pour the glaze over the pork, using a brush to make sure it's thoroughly covered. Place the pork in the oven and roast uncovered, scooping up and brushing the pork with the juices fronm the pan every ten minutes. Roast for 25-30 minutes, or until a thermometer reads 145 Degrees F.
  • Remove the pork from oven and glaze again. Allow it to rest 5 minutes, then glaze a final time. Sprinkle with pomegranate seeds and serve.
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Corned Beef Sliders

Corned Beef Slider

St. Patrick’s Day and Corned Beef Sliders

March 2025, and no excuses, St, Patrick’s Day means celebrations with friends, lots of laughs and toasts to the talented and fun-loving Irish among us.

Wear the green, tell a favorite story and munch on a Corned Beef Slider.

I thank my forever friend, Kim Woods for the recipe.

Kim starts with fresh corned beef, see recipe at Buzzsavoriesllc.com, and if roasting corned beef doesn’t fit into your time schedule, buy it already roasted and sliced.

The Buzz Savories Mustard sauce builds in outstanding flavor for these tasty sliders. Three ingredients -Thousand Island Dressing, Horseradish cream and Buzz Savories Spicy Beer Mustard. The Spicy Beer mustard adds heat and rich flavor to a creamy delicious sauce.

Serve simply with fresh grapes, olives, dill pickle, chips. Prepare for 2nds and 3rd because this small slider claims a place in St. Patrick’s heavenly joy.

And the winning Sensational Slider!  

Corned Beef Slider
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Corned Beef Sliders
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Corned Beef Sliders

Corned Beef Sliders meld easy cooking with flavors that bring your friends back to the table for another. And the sauce plays a mighty role in this simple and delicious slider.
Course Main Course
Cuisine Irish
Keyword Easy Cooking, Light Dinner Meal, spicy beer mustard dressing
Prep Time 15 minutes
Cook Time 15 minutes
Servings 8 people

What You'll Need:

  • 1 lb Cooked and thinly sliced corn beef warm the slices in micro-wave or oven
  • 1 cup sauerkraut
  • 1 cup Shredded swiss cheese or 6 slices
  • 1 package Soft slider pretzel rolls or slider buns or 1 package King's Hawaiian rolls sliced in half to form top and bottom sheet

Corn Beef Slider Sauce

  • ¼ cup Thousand Island Dressing
  • ¼ cup Horseradish Sauce find sauce in condiments and not actual horseradish
  • ¼ cup Buzz Savories Spicy Beer Mustard

How To Prepare:

Corned Beef Slider Sauce

  • Combine equal amounts of Thousand Island Dressing, Horseradish Sauce and Buzz Savories Spicy Beer Mustard in a small bowl

Corned Beef Sliders

  • Line a baking sheet with foil and place bun bottoms on the foil
  • Add a layer each of corned beef, saurkraut, Swiss cheese, and the spicy dressing
  • Place tops on the buns
  • Cover the sliders with aluminum foil
  • Heat oven to 350 Degrees and bake the Sliders for 10 minutes then remove the foil and bake for another 10 minutes or until bun tops are slightly brown and Swiss cheese is melting.
  • Serve hot and make plenty since these little Sliders delight the taste buds
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Oven Baked Corned Beef with a Honey Mustard Glaze

Roasted Corn Beef with a Buzz Savoriess Honey Mustard glaze tastes slightly salty with a sweetness that acentuates the brisket flavor. Roasted brisket may be sliced paper thin, and a slow roast tenderizes this delicious meat.
Course Main Course
Cuisine German/American
Keyword appetizer, Easy Cooking, main course, sliders, St. Patrick's Day
Prep Time 10 minutes
Cook Time 3 hours
Servings 10 sliders for 10 people

What You'll Need:

  • 3 Tb. Buzz Savories Spicy Beer Mustard
  • 2 tsp. vegetable oil
  • 2 ½ pound corned beef 3 oz,/ serving = approx. 10

Honey Mustard Glaze

  • ½ cup light brown sugar
  • ½ cup Buzz Savories Honey Mustard
  • ½ cup water

How To Prepare:

  • Preheat oven to 350 Degrees and place a large piece of aluminum foil in oven proof dish with 3-4" sides like a Pyrex casserole.
  • Remove the corned beef from the package. Throw out all packaging including the spice packet. Rinse the corned beef with cold water, pat dry.
  • Blend the Spicy Beer Mustard and the vegetable oil then paint the roast from sides to top and bottom with the mustard oil mixture.
  • Tightly wrap the corned beef with the foil it is resting on. and bake for one (1) hour/lb. of corned beef. If the weight is measured in a fraction like 2 1/2 lbs, round up and bake for 3 hours.

Honey Mustard Glaze - optional

  • Combine brown sugar, Honey Mustard and water and bring to a boil for 5-7 minutes until the mixture thickens to a syrup consistency.
  • During the last 30 minutes of the roasting time, unwrap the corned beef and glaze the roast. Continue baking for 10 more minutes and glaze again one more time.

Serving

  • Allow the corned beef roast to cool for 20-30 minutes then slice in paper thin slices for sandwiches and sliders and/or serve with a sheet pan charred cabbage wedge and a baked potato or potato of your choice (in honor of the Irish)
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Orange Citrus Salad

Orange Citrus Salad

February and the Nebraska winter is taking its toll. I’m worn out from facing the cold and the added annoyance of wind. To lighten my dreary outlook on the month, I turn it over to citrus. Citrus reigns over the vegetables and the fruits in February. I’m seeing fresh, juicy oranges and grapefruit and lemons and limes. I scoop up two handfuls of each and three bananas. Every thought turns to the crisp, clean flavors to come and my entire being is yearning for Vit C and other health benefits of citrus.  

To highlight these noble fruits, Buzz Savories offers a fruit salad with a lemon and Buzz Savories local honey blended into a salad dressing. The combination of citrus and the lemon/honey dressing lingers lightly on my palate, and I feel grateful for February and the gift of citrus. 
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Orange Citrus Salad

A quick and easy fruit salad dressing to enjoy whatever the season and for the fresh fruit of the day.
Course Salad
Cuisine American
Prep Time 15 minutes
Servings 4

What You'll Need:

  • 3 navel oranges
  • 2 red or pink grapefruit
  • 1 white grapefruit or any combination of grapefruit to equal 3
  • 2 ripe bananas

Citrus Fruit Dressing

  • ¼ cup fresh squeezed lemon juice
  • 2 Tb Buzz Savores local honey
  • 1 Tb canola oil
  • 1 pinch kosher salt
  • 2 Tb fresh mint, chopped (optional}

How To Prepare:

  • remove the peel from the oranges and grapefruit. Separate the grapefruit into its segments aand slice the oranges into 1/2 inch thick slices and then into fourths
  • Peel and slice the bananas into 1/4 inch or maybe a little thicker slices
  • Combine the fruits in a medium sized bowl and refrigerate
  • Combine the freshly squeezed lemon juice and the honey. Add the Canola oil and pinch of salt and shake or whip until the mixtures blend.
  • Drizzle over the fruit and serve.
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Buzz Savories Honey Vanilla Ice Cream

Buzz Savories Honey Vanilla Ice Cream

Honey-Vanilla Ice Cream offers a refreshing and creamy treat perfect for any occasion and any time. Buzz Savories honey adds a delicate sweetness that complements the subtle notes of vanilla. Whether served  with fresh fruit or simply natural in a bowl, you and your guests will recall this dessert with a smile and a happy memory.

Eat well.

See this recipe featured on Nebraska TV here.
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Honey Vanilla Ice Cream

Honey Vanilla ice cream brings a rich vanilla flavor to the palate with only the hint of sweet only Buzz Savories local honey can create. The recipe - 4 ingredients - blends in minutes and freezes with or without an ice cream freezer so enjoy this elegant and delicous dessert often. And no additives!
Course Dessert
Cuisine American
Keyword Buzz Savories Honey,, Easy Cooking, healthy
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 people

What You'll Need:

  • 1 ½ cups whipping cream
  • ¾ cup whole milk
  • ½ cuo Buzz Savories local honey
  • 1 Tb vanilla

How To Prepare:

  • Combine ingredients and stir until well mixed
  • Pour into ice cream freezer and freeze until the mixture thickens
  • If an ice crean freezer is unavailable pour the cream mixlture into a metal or glass container and place in your freezer. Stir with a wire whip approximatrely every 20 minutes until the mixtur feezes
  • This icecream/gelato does not freeze as solid as ice or common ice cream due to the honey. It will be firm although not hard so always easy to spoon out for serving
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Remarkable Roasted Salmon with a Nut Crust

Remarkable Roasted Salmon with a Nut Crust

Before I tasted a salmon fillet with a Nut Crust, I most often thought the salmon-for-dinner day was boring because no matter how I roasted, baked, sauteed, grilled the salmon, it tasted the same meaning not much flavor. Salmon with a nut crust recipe brings salmon to my table because it tastes so good!

I’m describing Salmon with a crust made from nuts. Nuts add crunch to every bite, and Hazel nuts or walnuts or almonds with a drizzle of honey, Spicy Beer Mustard and fresh lemon juice a fresh, bright flavor. The roasting method is “no-fail.” I tested the recipe with thin fillets and also 1 1/2 inch thick salmon steaks, and each time the salmon was cooked perfectly, the crust toasty and flavor bright with a tang of lemon. Salmon at its best – the result.

Eat well.

See this recipe featured on Nebraska TV here.
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Our 5-Star Salmon Recipe for 2025 - Salmon with a Nut Crust

Healthy protein and easy cooking puts salmon on my menu in January. Recently I discovered a recipe for roasted salmon that brings salmon to my table because it also tastes so good!
Course Main Course
Cuisine American
Keyword Buzz Savories Honey,, Buzz Savories Spicy Beer Mustard, Easy Cooking, flavorsome, salmon
Prep Time 20 minutes
Cook Time 17 minutes
Servings 4

What You'll Need:

  • 1 1/2-2 lbs salmon
  • 2 Tb fresh lemon juice
  • 1 Tb Spicy Beer Mustard
  • 1 Tb Buzz Savories honey

Crust

  • ½ cup almonds, walnuts or hazelnuts
  • 2-3 Tb canola or olive oil
  • 2 Tb nut flour pound or process to a fine consistency
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 Tb fresh parsley (optional)

How To Prepare:

Instruction

  • Prep: Preheat oven to 375 F. Line a baking sheet with parchment paper and place the pieces of salmon evenly on top.
  • Dressing: Whisk together the lemon juice, honey and mustard. Drizzle over the salmon
  • Crust: Place a 1/4 cup of nuts between 2 sheets of parchment or in a plastic bag and pound with a mallet until the nuts are broken own to a fine flour-like consistency. Alternatively, place in a morter and grind with a pestle until the nuts are broken down to a finer consistency
  • In a food processor combiner the 1/2 cup walnuts or hazel nuts, nut flour, salt, pepper, parsley (if using) and 2 Tb oil. Pulse until all ingredients are are combined
  • Drizzle the honey, lemon juice, Spicy Beer Mustard dressing over the salmon
  • Pat the nut mixture onto the salmon pieces until they are well covered
  • Bake: Bake for 15 minutes on 375 F, then broil for an additional 2 minutes on 500 F. Nuts will be golden brown and the salmon fully cooked (should flake easily along the white lines) Serve immdiately
  • When the white lines show on the edges of the salmon pieces, the fish is ccooked perfectly.