Honey Mustard Salmon

Prep Time 20

Cook Time 30

Servings

Calories 860kcal

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

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.