Name: Honey Mustard Salmon
Prep time: 30 min
Cook time: 50 min
Ingredients: 1/2 cup White rice (rinsed); Salt (to taste); Black pepper (to taste); 1 cup All-purpose flour; 1/2 tsp Baking soda; 1/4 tsp Salt; 8 tbsp Butter (melted); 2 tbsp Granulated sugar; 1/2 cup Brown sugar; 1 tsp Vanilla extract; 1 Egg; 1 cup Semisweet chocolate chips (or more if desired); 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)); Salt (to taste); Black pepper (to taste); 2 cups Broccoli (remove stem and cut into florets); 24 oz Milk (cold)

Honey Mustard Salmon

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Prep Time: 30

Cook Time: 50

Servings:

Calories: 706kcal

Ingredients

Rice

1/2 cup White rice rinsed
Salt to taste
Black pepper to taste

Chocolate chip cookies

1 cup All-purpose flour
1/2 tsp Baking soda
1/4 tsp Salt
8 tbsp Butter melted
2 tbsp Granulated sugar
1/2 cup Brown sugar
1 tsp Vanilla extract
1 Egg
1 cup Semisweet chocolate chips or more if desired

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)
Salt to taste
Black pepper to taste

Steamed broccoli

2 cups Broccoli remove stem and cut into florets

Milk

24 oz Milk cold

US Customary - Metric

Instructions

Preheat the oven to 350ºF. Line a baking sheet with parchment paper.
Make the cookies: In a medium bowl, combine the flour, baking soda, and salt.
In a separate bowl, whisk the butter, granulated sugar, and brown sugar until creamy.
Whisk in the vanilla and egg until fully incorporated.
Gradually stir in the flour mixture until combined (over mixing will result in a harder cookie). Stir in the chocolate chips. Optional: Refrigerate for 30 minutes or longer if desired to add more dimension to the flavor.
Equally drop the dough onto the prepared baking sheet, spacing each one apart using a teaspoon. Bake for 10 to 15 minutes. Cool for 5 minutes before serving. For chewier cookies, bake for 10 to 12 minutes.For crispier cookies, bake for 15 minutes.
Cook the rice according to the directions on the package. Once tender, fluff it with a fork. Season with salt and pepper to taste. Cover with a lid to keep warm until you are ready to serve.
Preheat the oven to 400°F (205°C). 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.
Bake 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.
While the salmon is cooking, make the broccoli: bring a pot of salted water to a boil. Place the broccoli florets inside, reduce the heat, and simmer for 5–7 minutes, until the broccoli is bright green and tender. Season with salt and pepper before serving.
Serve the salmon with rice, broccoli, milk, and cookies.

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