Mustard and Honey Glazed Salmon
- 4 tbsp dijon mustard
- 3 tbsp honey
- 1/2 tsp cumin
- 1/2 tsp cider vinegar
- salt and pepper
- 1/2 tbsp olive oil
- 4, 4-6 oz salmon fillets, skin on
Heat olive oil in a large skillet over medium heat.
Brush mustard mixture all over salmon.
Put salmon in the hot pan, skin side down.
Cook for 4-5 minutes, until skin is crisp and salmon begins to cook.
Flip over and cook until salmon reaches your desired doneness.
Spiced Brown Rice Pilaf
- 1 small shallot, diced small
- 1 tbsp olive oil
- 1 cup brown rice
- 1 tsp cumin
- Dash of cayenne pepper
- 2 1/4 cups low-sodium chicken broth
Saute shallots for a few minutes to begin cooking, without browning them.
Add rice, cooking for another couple of minutes, stirring to ensure all of the rice is coated in oil.
Season with cumin, cayenne pepper and a pinch of salt.
Pour in chicken broth and bring to a boil.
Turn the rice down to low, cover and simmer for about 30 minutes. (Check instructions on package as different brands vary in cooking time).
Fluff with a fork and check seasoning.
For a printable recipe click here