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); 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 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); Salt (to taste); Black pepper (to taste); 2 tsp Fresh parsley (chopped); 24 oz Milk (cold)

Honey Mustard Salmon

5 from 1 vote

Print Pin

Prep Time: 30

Cook Time: 35

Servings:

Calories: 1026kcal

Ingredients

Rice

1/2 cup White rice rinsed
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

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

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
Salt to taste
Black pepper to taste
2 tsp Fresh parsley chopped

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 (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.
Toss the Brussels sprouts with oil, salt, pepper, and garlic. Place on a baking sheet and roast in the oven until tender and nicely browned. Adjust salt and pepper to taste.
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, brussels sprouts, and glasses of milk.

Nutrition