Honey Dijon Salmon Food

HONEY-DIJON- DILL SALMON MARINADE

Steps:

• Mix Olive oil, honey, Dijon mustard and garlic together.
• Sprinkle dill on the front and back of the salmon filets.
• Marinate the dill-sprinkled salmon for at least 2 hours, turning occasionally.
• Preheat oven to 350.
• Cook marinated salmon for 12-20 minutes, once again depending on the size of the filets, watch carefully.

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375˚. Line a baking sheet with foil and lightly coat with cooking spray. Lay the salmon skin-side down on top. Set aside.
• Combine the mayonnaise, mustard, honey, chives and a pinch each of salt and white pepper in a medium bowl and stir to thoroughly combine. Remove half of the sauce to a separate bowl and set aside for serving. Season the salmon with salt and white pepper and spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet.
• Roast just until the fish is opaque in the center, about 7 minutes. Switch to the broiler setting. Broil the fish until browning in spots, 6 to 8 minutes. (Keep your eye on it to avoid burning.) Garnish with chives and serve with the reserved sauce.

BAKED DIJON SALMON

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
• Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
• Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

HONEY MUSTARD GLAZED SALMON FILLETS

Steps:

• In an oiled shallow baking dish, combine lemon juice, Dijon, honey, and lemon zest. Stir together. Season both sides of salmon fillets with salt and pepper and place in the baking dish. Flip salmon to coat in glaze. Bake immediately or cover with plastic wrap and refrigerate for up to 3 hours.
• When ready to cook, preheat oven to 400 degrees F. Bake 10 minutes or until fish is fork-tender.

HEALTHY HONEY-MUSTARD ROASTED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Mix together the mustard, mayonnaise, honey and 1 tablespoon of the cilantro in a small bowl. Put the salmon fillets on the prepared baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
• Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.

HONEY DIJON SALMON

Steps:

• Preheat the oven to 450°F.
• In a bowl mix together mustard, honey and optional garlic and soy sauce. In another bowl combine bread crumbs and parsley.
• Place the salmon in an ovenproof dish and evenly spread mustard mix over the fish fillets.
• Sprinkle the bread crumb mixture on top.
• Bake 10 minutes per inch of thickness or until the fish is flaky.
• Serve with lemon wedges.

HONEY SALMON

Steps:

• Combine the oil, honey, mustard, garlic, cayenne, coriander, lemon juice and salt in a shallow dish. Mix well.
• Add the salmon and let marinate for 30 minutes at room temp.
• Place the salmon on a med.-hot fire, grill the salmon five to six minutes per side or until they flake easily.
• Remove from grill and garnish with the dill sprigs.

ROASTED HONEY DIJON SALMON AND ASPARAGUS

Steps:

• Preheat oven to 450 degrees.
• Blend honey, mustard, butter, Worcestershire sauce, cornstarch and pepper; set aside.
• Center one-fourth of asparagus on each sheet of foil.
• Top with salmon steaks.
• Drizzle with honey-mustard sauce.
• Sprinkle with walnuts.
• Bring up foil sides.
• Double fold top and ends to seal packet, leaving room for heat circulation inside.
• Repeat to make four packets.
• Bake 17-23 minutes on a cookie sheet in oven.

HONEY DIJON SALMON BURRITOS

Steps:

• Turn broiler on high heat, position rack on 2nd level from top.
• Mix together the Dijon mustard and honey, set aside half of the mixture to use as a sauce for the burritos. Add salt and pepper if desired.
• Place salmon fillets on shallow baking dish lined with aluminum foil (to make cleaning easier) and spray with non-stick cooking spray.
• Generously coat the entire fillet with the honey Dijon mixture.
• Place under the broiler for about 10-13 minutes, It will smoke and turn black in areas because of the honey, that's part of the taste.
• Mash avocados in a bowl with fork.
• Add onion, cilantro, mayonnaise, lime, salt and pepper, and optional habanero sauce (or whatever Mexican hot sauce you like).
• Heat tortillas on sauté pan if desired.
• Place chunks of fillet on tortilla.
• Garnish with shredded cheese and heat in microwave to melt cheese (I like it melted).
• Add guacamole and sour cream as desired, top with some of the remaining honey-Dijon sauce.