Ingredients
Rice
- 1/2 cup Jasmine rice rinsed
Salmon
- 1/4 cup Honey
- 4 cloves Garlic minced
- 2 TBSP Whole grain mustard
- 1 TBSP Reduced-sodium soy sauce
- 2 tsp Fresh parsley chopped
- 1/2 tsp Lime juice
- Salt
- Black pepper
- 10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- 2 slices Crusty bread lightly toasted and buttered
- 2 tsp Butter
Peas
- 1 TBSP Butter
- 1 cup Green Peas
Lemon Spritzer
- 24 oz Sparkling water cold
- 8 slices Lemon
Instructions
- Preheat the oven to 400°F (205°C).
- Cook the rice according to the directions on the package.
- In a bowl, combine honey, garlic, mustard, soy sauce, parsley, and lime juice. Stir to combine and set aside.
- Season the salmon with salt and black pepper. Then brush the marinade 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 peas.
- Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).
- Finish the rice: 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.
- Toast the bread then spread it with butter.
- Mix together the sparkling water and lemon. Serve over ice if desired.
- Serve: Enjoy the salmon with rice, peas, bread and butter, and spritzer.
Nutrition
Calories: 860kcal | Carbohydrates: 85g | Protein: 49g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 651mg | Potassium: 1309mg | Fiber: 7g | Sugar: 9g | Vitamin A: 4172IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 6mg
Honey Garlic Salmon
Ingredients
Rice
- 1/2 cup Jasmine rice rinsed
Salmon
- 1/4 cup Honey
- 4 cloves Garlic minced
- 2 TBSP Whole grain mustard
- 1 TBSP Reduced-sodium soy sauce
- 2 tsp Fresh parsley chopped
- 1/2 tsp Lime juice
- Salt
- Black pepper
- 10 oz Salmon skinless double check to make sure all pin bones are removed by running your finger over top of the filet
- 2 slices Crusty bread lightly toasted and buttered
- 2 tsp Butter
Peas
- 1 TBSP Butter
- 1 cup Green Peas
Lemon Spritzer
- 24 oz Sparkling water cold
- 8 slices Lemon
Instructions
- Preheat the oven to 400°F (205°C).
- Cook the rice according to the directions on the package.
- In a bowl, combine honey, garlic, mustard, soy sauce, parsley, and lime juice. Stir to combine and set aside.
- Season the salmon with salt and black pepper. Then brush the marinade 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 peas.
- Melt the butter in a non-stick pan over medium heat. Add peas, and season with salt and pepper. Cook, stirring frequently until peas are tender and heated through (about 3-5 minutes).
- Finish the rice: 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.
- Toast the bread then spread it with butter.
- Mix together the sparkling water and lemon. Serve over ice if desired.
- Serve: Enjoy the salmon with rice, peas, bread and butter, and spritzer.
Nutrition
Calories: 860kcalCarbohydrates: 85gProtein: 49gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 142mgSodium: 651mgPotassium: 1309mgFiber: 7gSugar: 9gVitamin A: 4172IUVitamin C: 41mgCalcium: 115mgIron: 6mg
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