Name: Honey Mustard Salmon
Prep time: 20 min
Cook time: 30 min
Ingredients: 1/2 cup White rice (rinsed); Salt; Black pepper; 2 TBSP Honey; 3 TBSP Yellow mustard; 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; 2 tsp Fresh dill (chopped); 4 Shallot (peeled and halved or quartered); 2 cloves Garlic; 1/4 cup Extra-virgin olive oil; 2 sprigs Fresh thyme; 1 TBSP Extra-virgin olive oil; 2 cloves Garlic (minced); 8 cups Baby spinach; 8 oz Chardonnay wine

Honey Mustard Salmon

5 from 1 vote

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Prep Time: 20

Cook Time: 30

Servings:

Calories: 860kcal

Ingredients

Rice

1/2 cup White rice rinsed

Seasoning

Salt
Black pepper

Salmon

2 TBSP Honey
3 TBSP Yellow mustard
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
2 tsp Fresh dill chopped

Confit Shallots:

4 Shallot peeled and halved or quartered
2 cloves Garlic
1/4 cup Extra-virgin olive oil
2 sprigs Fresh thyme

Wilted Spinach:

1 TBSP Extra-virgin olive oil
2 cloves Garlic minced
8 cups Baby spinach

Wine Pairing:

8 oz Chardonnay wine

US Customary - Metric

Instructions

Preheat the oven to 400°F (200°C).
Prep all ingredients per the instructions above.
Cook the rice according to the directions on the package. Once cooked, season with salt and pepper to taste.
In a bowl, combine honey and mustard. Stir well and set aside. Season the salmon with salt and black pepper. Then brush the honey mustard over the salmon. Set aside.
Make the Confit Shallots: In a saucepan, combine the shallots, garlic, olive oil, fresh thyme sprigs, salt, and pepper. Place over low heat until the shallots are tender and golden brown. Remove and set aside.
Bake the salmon 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.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant. Add the spinach leaves to the skillet and toss them with tongs until wilted, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat.
Toast the bread then spread it with butter.
Serve: Garnish the salmon with dill, and enjoy with rice, spinach, confit shallots, bread and butter, and wine.

Nutrition