Honey Mustard Salmon

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Prep Time: 30 minutes
Cook Time: 50 minutes
Servings: 2
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

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.

Nutrition

Calories: 879kcal | Carbohydrates: 118g | Protein: 42g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 442mg | Potassium: 1596mg | Fiber: 10g | Sugar: 59g | Vitamin A: 2394IU | Vitamin C: 27mg | Calcium: 403mg | Iron: 8mg

Honey Mustard Salmon

No ratings yet
Prep Time 30 minutes
Cook Time 50 minutes
Servings 2
Calories 879 kcal

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

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.

Nutrition

Calories: 879kcalCarbohydrates: 118gProtein: 42gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 105mgSodium: 442mgPotassium: 1596mgFiber: 10gSugar: 59gVitamin A: 2394IUVitamin C: 27mgCalcium: 403mgIron: 8mg
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