Lime and Honey Glazed Salmon on Salad Greens

By NickiR

Can be prepared ahead and served chilled as an elegant lunch, or warm as a light dinner.

Ingredients

• SALMON:
• 4 salmon fillets, boned
• 1/4 cup lime juice
• 1/4 cup honey
• 1 Tbsp. grainy Dijon mustard
• 2 leeks, well rinsed and sliced
• 1/4 tsp. dried thyme
• 1/4 tsp. dried tarragon
• 1 cup water
• 1/2 cup white wine
• S&P to taste
• DRESSING:
• 1/4 cup cider vinegar
• 2 Tbsp. honey
• 2 tsp. grainy Dijon Mustard
• Pinch of dried tarragon
• Pinch of fresh grated lime zest
• 1/2 cup vegetable oil
• S&P to taste
• SALAD:
• 4 to 6 cup mesclun mix
• 2 heads Belgian endive
• 2 Granny Smith apples, cored and sliced into thin wedges

Preparation

Step 1

Salmon:

Mix the lime juice, honey, and 1 tablespoon of Dijon in a small bowl. Place the salmon fillets in a resealable plastic bag and pour mixture over top. Marinate in the fridge for 1 hour.

Preheat the oven to 375 degrees.

Place the leeks in a small baking pan (just enough to hold salmon fillets). Sprinkle the thyme and tarragon on top of the leeks and the salmon pieces on top of the herbs. Pour the marinade over the salmon and add the water and white wine to the pan. Bake at 375* until the salmon is medium-rare, about 15 minutes. Remove the pan from the oven and season with salt and pepper. Leave in the pan to cool slightly.

Dressing:

Mix the cider vinegar, honey, 2 teaspoons Dijon mustard, tarragon, lime zest and vegetable oil in a jar with a tight fitting lid. Season with salt and pepper, shake well and set aside.

Salad:

Mix the salad greens, endive and apples in a large boil. Pour the dressing over the salad and toss well.

Divide salad on to four plates, place the salmon on top and serve with fresh wedges of lime.