Mother's Day is getting closer! It’s on May 10th. Have you started to think about how to impress your mom this year? There are plenty of ways to please Mom. Honestly, for most Moms, even a flower can make them happy.
However, if you want to step it up & give 'a unique mother's day gift' to your Mom, then cooking for her is one of the best ways to celebrate Mother's Day. Take care of Momma!
This Mother's Day surprise your mother with something fresh, springy, and just simply amazing. Skip the meats as I'm sure she's always getting a taste of that and go for something a bit more refined. This salmon recipe will “WOW” your Mom. It's incredibly easy and fail-safe with The MeatStick.
Active Time: 10 minutes
Cook Time: 15-20 minutes
Yield: Serves 4
Preheat the oven to 350°F/176°C.
Line a baking tray with parchment paper. Lay the lemon slices in an even layer around the center of the parchment. Place salmon, skin side down, on top of lemon slices.
Note- if seared skin is the top priority for you, we recommend not to put the bed of lemon slices below the salmon. The bed of lemon slices is to create a citrusy freshness.
In a small bowl, whisk together mustard, honey, and vinegar in a bowl. Brush mixture on top of salmon. Next sprinkle thyme, salt, and pepper on top and place a few more slices of lemon on top of the salmon.
Power on and insert The MeatStick into the thickest piece of salmon so the internal sensor is at the thickest part. Set the recipe to Oven → Seafood → Filet at Medium 145°F/62°C for USDA safe. (We recommend setting the early warning at 135°F/57°C if you plan to sear the skin) Bake for roughly 15-20 minutes until the early warning alarm goes off.
Remove from oven to rest or to pan sear the skin each individually to 140°F/60°C and then let the salmon rest for 5 minutes and then serve. The MeatStick will be hot so remove from salmon with caution.
Now, it is time to let your Mom enjoy her day. Don't forget to tell her how much you love her!
If you want to make things extra special, get her a bottle of Chardonnay or Sémillon which pair perfectly with the salmon!
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