Pan Sauteed Salmon with Mustard Glaze and Rice
- Mustard Glaze:
- 2 T butter
- 3 T brown sugar
- 1 T honey
- 1/4 cup Dijon Mustard
- 2 T soy sauce
- 1 T EVOO
- 1 T sweet chili sauce (I use Mae Ploy)
- 4 six-ounce salmon filets
- 1 T butter
- 1 T EVOO
- Salt and Pepper
- 3 T white wine
- 1 T chopped fresh parsley for garnish
- Prepare your favorite kind of rice; stir in some pineapple bits and soy sauce and heat through.
Melt butter, brown sugar, and honey in a small sauce pan over medium heat. Whisk in mustard, soy sauce, EVOO and sweet chili sauce.
Melt butter and olive oil in a large skillet over medium-high heat. Sprinkle salmon with salt and pepper, and saute 5 minutes on each side or until flaky. Transfer salmon to a plate, cover, and keep warm.
Turn heat to high and add wine to skillet. Scrape any browned bits from bottom of the pan. Let simmer for a couple of minutes. Stir in mustard glaze mixture and let simmer for a minute or two.
To serve, put rice on plate, drizzle some of the glaze over the rice, place salmon filet on top of rice, drizzle more of the glaze over salmon and sprinkle with fresh chopped parsley.