Tuesday, April 20, 2010

Mustard and Honey Salmon with Spiced Brown Rice Pilaf

One of my first posts on this blog was about salmon and, to be honest, I haven't made it a lot since then. It's often on the more expensive side at the fish counter and I generally just don't think to buy it. Fortunately, it was on special this weekend and I'm really glad I picked some up. This preparation tastes very different from the earlier recipe but is made in a similarly easy fashion. I also highly recommend serving it with the brown rice pilaf as the flavors compliment each other nicely. The pilaf would also be a great side dish to any meat, as it has a lot more flavor than plain brown rice. Adding a touch of cayenne pepper to the rice gives it some heat that balances well with the sweetness of the mustard and honey glaze on the salmon. I like my salmon on the medium rare side but cook it to your own liking by leaving it in the pan a bit longer. Add a nice vegetable like roasted broccoli and you have a great meal in only about 30 minutes.

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
Mix together mustard, honey, cumin and vinegar in a small bowl. Season with salt and pepper.
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
  • Salt
Heat olive oil in a saucepan with a lid.
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

Mustard and Honey Glazed Salmon

No comments:

Post a Comment