Name: Honey Mustard Salmon
Prep time: 30 min
Cook time: 35 min
Ingredients: 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); 1 cup Brussels sprouts (root ends removed while still keeping sprouts together); 1/2 TBSP Extra-virgin olive oil; Salt (to taste); Black pepper (to taste); 1 clove Garlic (minced); 2 Bananas (split lengthwise); 4 scoops Vanilla ice cream; 2 TBSP Chocolate syrup; 2 TBSP Caramel sauce; Whipped cream (for topping); Maraschino cherries (for garnish); Walnuts (or choice of nut chopped for garnish, optional); 24 oz Milk (cold)

Honey Mustard Salmon

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Prep Time: 30

Cook Time: 35

Servings:

Calories: 868kcal

Ingredients

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

Brussels Sprouts

1 cup Brussels sprouts root ends removed while still keeping sprouts together
1/2 TBSP Extra-virgin olive oil
Salt to taste
Black pepper to taste
1 clove Garlic minced

Banana Split

2 Bananas split lengthwise
4 scoops Vanilla ice cream
2 TBSP Chocolate syrup
2 TBSP Caramel sauce
Whipped cream for topping
Maraschino cherries for garnish
Walnuts or choice of nut chopped for garnish, optional

Milk

24 oz Milk cold

US Customary - Metric

Instructions

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.
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.
Toss the Brussels sprouts with oil, salt, pepper, and garlic. Place on the grill or grill pan until tender and nicely browned. Adjust salt and pepper to taste.
Prepare the banana split: Place the split bananas in serving dishes. Add scoops of vanilla ice cream on top. Drizzle chocolate syrup and caramel sauce over the ice cream. Top with whipped cream, maraschino cherries, and chopped nuts if desired.
Serve: Garnish the salmon with fresh parsley. Enjoy the salmon with rice, brussels sprouts, glasses of milk, and banana splits for dessert.

Nutrition