Name: Grilled Honey Mustard Salmon
Prep time: 90 min
Cook time: 35 min
Ingredients: 4 Roma tomatoes (halved and cored); 1 Cucumber (peeled and seeded); 1/2 Green bell pepper (cored); 1/4 Red onion (peeled); 1 clove Garlic (peeled); 1 TBSP Extra-virgin olive oil; 1 TBSP Sherry vinegar; 1/2 tsp Salt; 1/4 tsp Black pepper; 1/4 tsp Ground cumin; 2 TBSP Fresh basil; 1 slice Crusty bread (cut into 3/4-inch cubes); 1 tsp Extra-virgin olive oil; 1/2 tsp Italian seasoning; 1/4 tsp Garlic powder; 1/4 tsp Salt; pinch Black pepper; 3 oz Elbow macaroni; 2 TBSP Mayonnaise (or more if needed); ¼ cup Celery (minced); ¼ cup Black olives (chopped); ¼ cup Carrots (shredded); 2 TBSP Red onion (minced); Salt (to taste); Black pepper (to taste); 2 ears Corn on the cob; 2 tsp Butter; 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)

Grilled Honey Mustard Salmon

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Prep Time: 1 30

Cook Time: 35

Servings:

Calories: 1178kcal

Ingredients

Gazpacho

4 Roma tomatoes halved and cored
1 Cucumber peeled and seeded
1/2 Green bell pepper cored
1/4 Red onion peeled
1 clove Garlic peeled
1 TBSP Extra-virgin olive oil
1 TBSP Sherry vinegar
1/2 tsp Salt
1/4 tsp Black pepper
1/4 tsp Ground cumin
2 TBSP Fresh basil

Croutons

1 slice Crusty bread cut into 3/4-inch cubes
1 tsp Extra-virgin olive oil
1/2 tsp Italian seasoning
1/4 tsp Garlic powder
1/4 tsp Salt
pinch Black pepper

Macaroni Salad

3 oz Elbow macaroni
2 TBSP Mayonnaise or more if needed
¼ cup Celery minced
¼ cup Black olives chopped
¼ cup Carrots shredded
2 TBSP Red onion minced
Salt to taste
Black pepper to taste

Grilled Corn on the Cob

2 ears Corn on the cob
2 tsp Butter

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 parsley chopped

Piña Colada

12 oz Pineapple juice
6 oz Coconut cream
1 ½ oz White rum
1-2 cups Ice cubes or crushed ice

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Instructions

Make the Gazpacho: Combine all ingredients together in a blender or food processor. Puree for 1 minute, or until the soup reaches your desired consistency. Taste and season with extra salt, pepper, and/or cumin if needed. Refrigerate for at least 1 hour, or until completely chilled.
Preheat the oven to 375°F (190℃). Line a large baking sheet with parchment paper; set aside.
Make the Croutons: In a large bowl, evenly drizzle the olive oil over the bread chunks. Then evenly sprinkle the Italian seasoning, garlic powder, salt, and pepper over the bread. Toss gently until well-combined.
Spread the bread cubes out in a single layer on a baking sheet. Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons. Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. Remove from the oven, and let cool completely
Prepare Macaroni Salad: In a pot of salted boiling water, cook the pasta according to the directions on the package; once cooked, drain completely and run under cold water to cool.
In a bowl, mix together all of the ingredients. Taste and adjust the seasoning with salt and pepper or more mayo if needed. Refrigerate until you are ready to serve.
Grill the corn on all sides until nicely charred and tender. Once tender, lather with butter and lightly season with salt. Set aside.
Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon. Bake for about 10 minutes at 400°F (205°C), to an internal temperature of 140°F (55°C) using a thermometer. Baking time will vary based on your fish filet thickness.
Piña Colada: Mix all ingredients in a blender and blend until smooth. Pour into glass and serve over ice.
Garnish salmon with parsley, with macaroni salad, grilled corn, gazpacho, and piña colada.

Nutrition