Honey Mustard Salmon
By amberwherley
Ingredients
- 1/4 cup freshly grated Parmesan
- 2 Tablespoons olive oil, divided
- 1 Tablespoons honey
- 1 Tablespoons brown sugar
- 1 Tablespoons unsalted butter
- 4 salmon fillets (6 oz ; 200 g each)
- 1 Tablespoons low-sodium soy sauce
- 2 Tablespoons Dijon mustard
- Salt and pepper to taste
Details
Servings 4
Adapted from pinterest.com
Preparation
Step 1
Preheat the oven to 400 degrees F (210 degrees C). Combine the brown sugar and butter in a bowl and melt in a microwave until they have blended together (takes about 30 seconds). Blend in the soy sauce, Dijon mustard and honey. Set the honey glaze aside.
On a plate, coat the asparagus with one tablespoon of the oil. Place the stalks in a baking dish and sprinkle with the Parmesan, pepper and salt. Roast the asparagus stalks in the oven until they are 'al dente'. This will generally take about 10 to 12 minutes - check half-way through.
Heat the rest of the oil to an oven-proof skillet using high heat. Season the salmon fillets with pepper and salt add to the hot pan, skin-side up. Fry the first side for about 3-4 minutes until nicely browned. Turn the fillets over and brush on half the honey mustard. Place the pan with the fillets in the oven and bake until the salmon flesh is firm, but flakes easily with a fork (generally about 5 minutes). When cooked remove the fillets from the oven and add the rest of the honey mustard glaze as a sauce. Serve the salmon with the roasted asparagus.
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