Honey, Soy & Mustard Glazed Salmon in Foil

For those of you looking for healthy and flavorful recipes, I've got a holiday present for you. Here's my take on cooking the easiest salmon- honey, mustard, and soy glazed in foil filled with so much flavor in every bite. And it get's even better..... guaranteed from the fish market to your table in less than 30 minutes. Happy holidays!

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Servings: 2


1/2 pound Atlantic Salmon

For the marinade:
2 tablespoons honey
2 teaspoons red chilli oil (can substitute with olive oil and red pepper flakes)
1/4 cup low-sodium soy sauce
2 tablespoons yellow mustard
2 cloves garlic, minced
1 teaspoon ginger, minced
1 teaspoon rice vinegar
salt and crushed black pepper to taste


I bought 1 pound of cleaned Atlantic salmon, with skin on. For this dish, I cut the filet in two, saving the rest for another meal. 

Preheat the oven to 375F. Lightly clean the salmon with water, patting it dry. 

In a small bowl, whisk the honey, soy sauce, chilli oil, mustard, ginger, garlic, vinegar, salt, and black pepper. 

Line a baking sheet with foil and place the clean salmon, folding up the 4 sides of the foil to avoid spillage. Pour the marinade over the salmon. Fold the sides of the foil over the salmon, sealing the top and sides, completely covering the fish. Make sure that the salmon filet is flat and that the fish is immersed in the mustard and soy mixture. 

Bake in the oven at 375F for 20 minutes. After, open the foil, exposing the filet top. Broil for 3-5 minutes until caramelized and sauce has browned. 

Serve immediately and enjoy! 

Note: Serve with a side of sautéed spring beans in olive oil, soy sauce, and chopped garlic.  



Vegetable Pizza

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Description :
Learn how to make a delicious pizza right from your home oven! Top it with anything and make this pizza your own wonderful creation!

Preparation Time :
Prep Time: 15 minutes
Cook Time: 20 minutes

Servings :
2, 8-inch diameter pizzas

Ingredients :

1 pound (16 oz.) prepared pizza dough
1 teaspoon olive oil
flour for rolling surface


1 ½ cups prepared pasta/marinara sauce
¼ cup onion, sliced
¼ cup green bell pepper, sliced
1 green chilli
2 tbsp. chopped sundried tomatoes
2 tbsp. chopped olives
1½ tbsp. basil
8 oz. mozzarella cheese
salt and black pepper
1 tsp. dried oregano
crushed red pepper flakes (optional)

Directions :

Preheat oven to 425 F.

Halve the dough into two 8 oz. pieces. Flour rolling surface and roll dough into a round shape ¼ to ½ inch thick.

Place pizza dough rounds onto baking pans or pizza pans and lightly brush top with olive oil.
Bake for 15 minutes at 425 F until slightly brown.

Prepare toppings for pizza. Grate mozzarella cheese. Slice the onion and green bell peppers Chop the green chilli, sun dried tomatoes, and olives. Coarsely chop the basil.
Spread the tomato sauce in an even layer on top of the pizza crust. Sprinkle with grated mozzarella cheese. Top with your favorite toppings.

Note: If using meat, pre-cook the meat until it is almost cooked. Then place the meat slices on pizza to further cook in the oven.

Season the pizza with salt and pepper and dried oregano.
Bake for 20 minutes on 425 F until cheese has melted and vegetables have turned slightly golden brown.
Sprinkle crushed red pepper flakes, garlic powder, or Parmesan cheese. (optional)


Eggplant Parmesan

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Description :
Enjoy this delicious Italian dish with homemade tomato sauce, cheese, and eggplant.

Preparation Time :
Prep Time: 30 minutes
Cook Time: 30 minutes

Servings :

Ingredients :

Olive oil for baking sheet and eggplant
2 large eggplant
salt and pepper
1 bunch fresh basil leaves or 1 teaspoon dried basil
1 pound (16 ounce) fresh mozzarella grated
¼ cup grated Parmesan cheese
¼ cup Italian style bread crumbs

tomato sauce:

¼ cup olive oil
1 onion chopped
4 garlic cloves minced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1 (28 ounce) can crushed tomatoes

Directions :

For the Tomato Sauce:
In a saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown about 5 minutes. Add the thyme and cook for a couple of minutes more. Add the crushed tomatoes and bring to a boil on high heat. Stir often and season with salt. Stir well and lower the heat to medium heat. Cover and simmer for 20 minutes until thick.

Preheat oven 450 degrees F.

Take the two eggplants and cut into round disks about ½ thick.
Coat the bottom of a cookie sheet with olive oil and place the eggplant disks. Lightly season each disk with oil, salt, and pepper. Bake the eggplant at 450 degrees F for about 15-20 minutes until the slices have turned to a deep brown.

When the eggplant has been ready and taken out of the oven, lower the oven temperature to 350 degrees F.

To assemble the eggplant parmesan, lightly coat the bottom of a brownie/baking pan with oil. Pour sauce to evenly coat the bottom. Take the eggplant disks and place them on the sauce. Over the eggplant, pour and spread the tomato sauce. On top, layer with the mozzarella cheese and ¼ teaspoon of dried basil or fresh basil. Place the eggplant disks and repeat with tomato sauce, mozzarella cheese, and basil. Repeat the layering until all the ingredients have been used.

Sprinkle the bread crumbs and grated parmesan cheese over the eggplant dish. Bake uncovered at 350 degrees F for about 20-25 minutes until the cheese is melted and the top turns light brown.

Serve hot.