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Sunday, 19 January 2014

Gran Luchito - Honey and Mayo

I was sent some delicious Gran Luchito products to try out and develop a recipe for their #spicyvalentines campaign. I found them to be delicious and slightly addictive. The Gran Luchito Honey is smoky Oaxacan chillies combined perfectly with the sweetness of honey. A little goes a long way and it is a fab glaze for chicken or salmon. The Gran Luchito Mayo is a great way to add flavour and zing to sandwiches or used as a dip, with vegetable sticks or potato wedges.  Just mix a little with your usual mayonnaise if you want to tone the heat down a little.

I decided to use the Gran Luchito Honey as a glaze for salmon, served with rice salad and salad greens.  I used the Gran Luchito Mayo as a glaze for trout fillets, served on rice salad and kale.  My recipe is easy and bound to impress your dearly beloved, a great way to spice up your Valentine's Day.

Salmon with Gran Luchito Honey Glaze

2 salmon fillets
1 - 2 tsp Gran Luchito Honey
100g cooked rice
2 spring onions, finely sliced
1 pepper, finely diced
100g tinned sweetcorn, drained
1 carrot, peeled and finely diced
Salad, to serve

Preheat your oven to 200C/180C Fan.  Put the salmon fillets on a foil lined baking tray, skin side down, and spread with the Gran Luchito Honey.  Cook in the preheated oven for 12 - 15 minutes until the salmon is cooked through.  Combine the rice and prepared vegetables in a bowl, stir through a little more Gran Luchito Honey if you wish.

Divide the rice and salad leaves evenly between two plates and place the cooked salmon fillet on top.  Serve with a wedge of lime.



Trout with Gran Luchito Mayo

2 trout fillets
2 - 3 tsp Gran Luchito Mayo
100g cooked rice
2 spring onions, finely sliced
1 pepper, finely diced
100g tinned sweetcorn, drained
1 carrot, peeled and finely diced
Steamed kale, to serve

Preheat your oven to 200C/180C Fan.  Put the trout fillets on a foil lined baking tray, skin side down, and spread with Gran Luchito Mato.  Cook in the preheated oven for 12 - 15 minutes until the trout is cooked through.  Combine the rice and prepared vegetables in a bowl, stir through a little more Gran Luchito Honey if you wish.

Divide the rice and kale leaves evenly between two plates and place the cooked trout fillet on top.  Serve with a wedge of lime.

2 comments:

  1. Wow that looks lovely. Do link up to #tastytuesdays if you fancy it http://honestmum.com/tasty-tuesdays-greek-chicken-casserole/

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  2. love this recipe Michelle and have done something similar so will link my Salmon recipe to you. Thanks also for linking to my poussin recipe and have done to same to you :)

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