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); 3/4 cup All-purpose flour; 1/3 TBSP Sugar; 1/3 TBSP Baking powder; 1/3 tsp Salt; 2 TBSP Butter (frozen or very cold); 1/4 cup Buttermilk (or more if needed); 2 TBSP Honey (for drizzling); 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); 8 oz Green beans (ends trimmed); 2 TBSP Extra virgin olive oil; 2 cloves Garlic (minced); 24 oz Milk (cold)

Honey Mustard Salmon

No ratings yet

Print Pin Add to Collection

Prep Time: 30

Cook Time: 35

Servings:

Calories: 1137kcal

Ingredients

Rice

1/2 cup White rice rinsed

Seasoning

Salt to taste
Black pepper to taste

Biscuits

3/4 cup All-purpose flour
1/3 TBSP Sugar
1/3 TBSP Baking powder
1/3 tsp Salt
2 TBSP Butter frozen or very cold
1/4 cup Buttermilk or more if needed
2 TBSP Honey for drizzling

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

Green Beans

8 oz Green beans ends trimmed
2 TBSP Extra virgin olive oil
2 cloves Garlic minced

Milk

24 oz Milk cold

US Customary - Metric

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a large muffin tin, then set aside.
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.
In a bowl, combine flour, sugar, baking powder, and salt. Mash the butter in with a fork until it's crumbled in finely. Gently stir in the buttermilk until a dough forms. Portion the dough evenly into round discs (lightly flour the dough if needed, try not to handle it very much) onto the prepared baking sheet. Place into the oven and bake for about 15 minutes, or until cooked in the center (the toothpick inserted should come out clean). Let cool for 5 to 10 minutes before serving.
Preheat the oven to 400°F (205°C). In a bowl, combine honey and mustard. Stir well and set aside.
Bring a pot of salted water to a boil. Add the green beans and blanch them for 2-3 minutes until they are bright green and slightly tender. Drain and set aside.
In a large skillet, heat the extra-virgin olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant but not browned.
Add the blanched green beans to the skillet. Sauté for another 2-3 minutes, tossing occasionally, until the beans are tender-crisp.
Season the green beans with salt and pepper to taste. Remove from 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.
Serve: Garnish the salmon with fresh parsley. Enjoy the salmon with rice, biscuits with honey, green beans, and glasses of milk.

Nutrition