Name: Honey Mustard Salmon
Prep time: 30 min
Cook time: 50 min
Ingredients: 1 TBSP Butter (room temperature); 1 TBSP Brown sugar; ½ tsp Vanilla extract; 3 TBSP All-purpose flour; ½ tsp Ground cinnamon; pinch Kosher salt; Milk (as needed); 2 cups Blueberries (fresh or frozen); pinch Kosher salt; ¼ TBSP Cornstarch; 1 TBSP Brown sugar; 1/2 cup White rice (rinsed); Salt (to taste); Black pepper (to taste); 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); Lingonberry jam; 1 bunch Asparagus (bottoms trimmed 1 inch); 1 TBSP Extra-virgin olive oil; 16 oz Milk

Honey Mustard Salmon

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Prep Time: 30

Cook Time: 50

Servings:

Calories: 879kcal

Ingredients

Topping

1 TBSP Butter room temperature
1 TBSP Brown sugar
½ tsp Vanilla extract
3 TBSP All-purpose flour
½ tsp Ground cinnamon
pinch Kosher salt
Milk as needed

Blueberry Filling

2 cups Blueberries fresh or frozen
pinch Kosher salt
¼ TBSP Cornstarch
1 TBSP Brown sugar

Rice

1/2 cup White rice rinsed

Seasoning

Salt to taste
Black pepper to taste

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

Lingonberry Jam

Lingonberry jam

Grilled Asparagus

1 bunch Asparagus bottoms trimmed 1 inch
1 TBSP Extra-virgin olive oil

Milk

16 oz Milk

US Customary - Metric

Instructions

Preheat the oven to 350°F (177°C).
Make the Topping: Using a hand mixer or stand mixer, mix together butter, brown sugar, and vanilla until incorporated. Add flour, cinnamon, and salt to the bowl and mix together with a spatula. Add a little milk at a time until the mixture is smooth.
Make the Blueberry Filling: Add blueberries to an appropriately sized baking dish based on the amount of portions. In a small bowl, combine salt, cornstarch, and brown sugar. Sprinkle the cornstarch mixture over the top of the blueberries.
Assemble: Add the topping in a layer over the blueberries.
Place in the oven and bake for 25 - 40 minutes or until the blueberries are bubbling in the center of the baking dish and the topping is golden. Let cool down before serving. (Reheat for 5 minutes to serve warm if desired.)
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 (204°C). In a bowl, combine honey and mustard. Stir well and set aside.
Preheat the grill or a grill pan on medium heat.
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.
Grill the asparagus: Toss the asparagus spears with olive oil, salt, and pepper. Place them on the grill and cook for about 5 - 7 minutes, turning occasionally, until they are tender and slightly charred. Remove from the grill.
Serve the salmon with rice, jam, asparagus, blueberry cobbler, and milk.

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