Ingredients
Rice
- 1/2 cup White rice rinsed
Seasoning
- Salt
- Black pepper
Salmon
- 2 TBSP Honey
- 3 TBSP Yellow mustard
- 8 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- 2 tsp Fresh dill chopped
Confit Shallots:
- 4 Shallot peeled and halved or quartered
- 2 cloves Garlic
- 1/4 cup Extra-virgin olive oil
- 2 sprigs Fresh thyme
Wilted Spinach:
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
- 8 cups Baby spinach
Wine Pairing:
- 8 oz Chardonnay wine
Instructions
- Preheat the oven to 400°F (200°C).
- Prep all ingredients per the instructions above.
- Cook the rice according to the directions on the package. Once cooked, season with salt and pepper to taste.
- In a bowl, combine honey and mustard. Stir well and set aside. Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon. Set aside.
- Make the Confit Shallots: In a saucepan, combine the shallots, garlic, olive oil, fresh thyme sprigs, salt, and pepper. Place over low heat until the shallots are tender and golden brown. Remove and set aside.
- Bake the salmon for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the spinach leaves to the skillet and toss them with tongs until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
- Serve: Garnish the salmon with dill, and enjoy with rice, spinach, confit shallots, and wine.
Nutrition
Calories: 782kcal | Carbohydrates: 70g | Protein: 32g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 28g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 403mg | Potassium: 1521mg | Fiber: 6g | Sugar: 22g | Vitamin A: 11372IU | Vitamin C: 41mg | Calcium: 195mg | Iron: 6mg
Honey Mustard Salmon
Ingredients
Rice
- 1/2 cup White rice rinsed
Seasoning
- Salt
- Black pepper
Salmon
- 2 TBSP Honey
- 3 TBSP Yellow mustard
- 8 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- 2 tsp Fresh dill chopped
Confit Shallots:
- 4 Shallot peeled and halved or quartered
- 2 cloves Garlic
- 1/4 cup Extra-virgin olive oil
- 2 sprigs Fresh thyme
Wilted Spinach:
- 1 TBSP Extra-virgin olive oil
- 2 cloves Garlic minced
- 8 cups Baby spinach
Wine Pairing:
- 8 oz Chardonnay wine
Instructions
- Preheat the oven to 400°F (200°C).
- Prep all ingredients per the instructions above.
- Cook the rice according to the directions on the package. Once cooked, season with salt and pepper to taste.
- In a bowl, combine honey and mustard. Stir well and set aside. Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon. Set aside.
- Make the Confit Shallots: In a saucepan, combine the shallots, garlic, olive oil, fresh thyme sprigs, salt, and pepper. Place over low heat until the shallots are tender and golden brown. Remove and set aside.
- Bake the salmon for about 10 minutes at 400°F (205°C), to an internal temperature of 130°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
- In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the spinach leaves to the skillet and toss them with tongs until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
- Serve: Garnish the salmon with dill, and enjoy with rice, spinach, confit shallots, and wine.
Nutrition
Calories: 782kcalCarbohydrates: 70gProtein: 32gFat: 43gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 28gTrans Fat: 0.01gCholesterol: 62mgSodium: 403mgPotassium: 1521mgFiber: 6gSugar: 22gVitamin A: 11372IUVitamin C: 41mgCalcium: 195mgIron: 6mg
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