Honey-Dijon Glazed Salmon with Flash-Cooked Zucchini

Photo by Lee C.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    tablespoons honey

  • 1 1/2

    tablespoons Dijon mustard

  • 1 1/2

    tablespoons red wine vinegar

  • 1

    teaspoon freshly ground black pepper, divided

  • 1/2

    teaspoon kosher salt, divided

  • Cooking spray

  • 4

    (6-oz.) salmon fillets

  • 2

    tablespoons olive oil, divided

  • 1

    shallot, thinly sliced and divided

  • 2

    medium zucchini, halved lengthwise and cut into 1/4-in. slices (about 3 cups), divided

  • 2

    tablespoons chopped fresh cilantro

Directions

1. Place a rimmed baking sheet in oven. Preheat broiler to high (keep pan in oven as it preheats). 2. Combine honey, mustard, vinegar, 3/4 teaspoon pepper, and 1/4 teaspoon salt in a microwave-safe bowl. Microwave at HIGH for 2 minutes, stirring after 1 minute. Reserve 2 tablespoons honey mixture. 3. Carefully remove pan from oven. Coat pan with cooking spray. Arrange fillets, skin side down, on pan; broil 6 minutes. Brush remaining 2 1/2 tablespoons honey mixture over fillets; broil 2 minutes. Remove pan from oven; brush fillets with reserved 2 tablespoons honey mixture. Keep warm. 4. Heat 1 tablespoon oil in a large skillet over high. Add half of shallots; cook 1 minute, stirring frequently. Add half of zucchini; cook 3 minutes, stirring occasionally. Place zucchini mixture in a bowl. Repeat procedure with remaining 1 tablespoon oil, remaining shallots, and remaining zucchini. Add remaining 1/4 teaspoon pepper, remaining 1/4 teaspoon salt, and cilantro to zucchini mixture; toss. Serve zucchini with salmon fillets.

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