Honey glazed salmon fillet

In Roman habits, friday is a non-meat day. The tradition is linked with the Bible and the general precept of the Catholic Church that imposes not to eat meat on Fridays, the day of the Passion of Christ. Green light then to all kinds of fish and vegetables. When strolling around Roman's open air markets, such as the one in Campo dei Fiori or Testaccio, any respectable fishmonger on this day would scream out loud its generous supply of blessed cod with chickpeas (baccalà co' ceci). In order to grab attention, they would accompany it with a typical Roman stornello, an often emblematic folk song containing lyrics on a romantic and mockery tone, like these ones:

Even if you're rolling on deadlines before the end of the week, believe me, this no-fuss recipe will only take 5 minutes to make. I love how the citrusy flavour tickle with the rich drops of balsamic vinegar. What's more, this sweet and sour salmon is easy & quick to perform and will give the impression of an elaborate dish. I worked on this video as a collaboration with a French production company, hence subtitles may be cryptic. However, images do speak for themselves, and if you want to give it a go, you will find below all the details.

Honey glazed salmon fillet

Ingredients (serves 1 person):

  • 150 gr. salmon fillet
  • 1 lime
  • 1 orange
  • 30gr. honey
  • 1 tbsp balsamic vinegar
  • 1 bunch of fresh dill
  • 1 tablespoon of extra virgin olive oil
  • 20 gr. of fennel seeds
  • salt to taste
  • pepper to taste

In a bowl, first press the orange and the lime. Pour the obtained juice into a large bowl, add the balsamic vinegar, the honey and the olive oil. Sprinkle lightly with salt and pepper. Grate the fennel seeds and add them to the mix.

Place the salmon fillet in the obtained marinade. Cover with foil and let rest in the fridge for approximately 30 minutes.

Warm up a pan, then cook the fish fillet aller-retour, 1 minute each side. Next, lightly drizzle with the marinade and let the sauce reducing for a couple of minutes. Put the fish on a dish and pour the sauce on top with a brush before enjoying it with a side seasonal salad.

With love and salmon,


Neither fish nor fowl

For some reason, the expression being neither fish nor fowl characterizes those individuals who don't fit a specific criteria. For their uniqueness and peculiar features they don't rightly belong. I call it having a personality and the courage to be oneself, which, in my view, makes up the very essence of a life worth living. Most importantly, the rule n.1 is to never behave like a fish out of water, like this Red Snapper is doing here in the following recipe.  I love this recipe because the flavour of the fish is rightly  enhanced by a beautiful sauce born from the combination of fennel, spring onions and gorgeous extra virgin olive oil. You can use winter vegetables as suggested below but, may you find yourself on the other side of the emisphere, you can definitely get  your creativity at work with some colourful foodie options, like radishes, abricots  or zucchini flowers. Red Snapper with winter vegetables

  • 1 whole fresh red snapper about 1.2 kg
  • 3 spring onions
  • 150 gr. shelled fresh fava beans
  • 100 gr. of shelled peas
  • 150 gr. natoora Italian monk's beard
  • 2 carrots
  • 1 bunch wild fennel
  • 1 teaspoon balsamic vinegar
  • 1 clove of garlic
  • 6 tablespoons extra virgin olive oil
  • a pinch of salt
  • a pinch of pepper

Preheat the oven at 200°. Chop the fennel with one spring onion. Transfer the mixture in a bowl with salt and pepper and add 4 tablespoons of olive oil. To clean the fish, get rid of its scales and entrails, wash it well, dry it, stuff it with a little fennel sauce and place it in either a large baking dish or, alternatively, on a baking sheet lined with parchment paper.

Practice a few cuts on the transverse surface of the fish and sprinkle with 2 tablespoons of the sauce, then let marinate for half an hour.

Clean and wash the peas and vegetables, then slice the remaining onions and carrots. Bake the red snapper at 200 ° for 35 minutes, mixing it often with its sauce. Meanwhile lightly brown the garlic in a pan with the remaining oil, add the peas and vegetables, cook on high heat for a few seconds, then add salt and pepper, and cook over medium heat for 7-8 minutes. After the indicated time, combined the prepared vegetables to the fish with the remaining fennel sauce and simmer for about 10-15 further minutes. Serve the snapper with a few drops of balsamic vinegar and accompany it with vegetables.