I love salmon marinated with honey. This honey mustard salmon is absolutely great. While I used Dijon mustard, honestly you could use plain old yellow mustard. I think the bitter flavors would contrast so well with the salmon and honey. Plus, the arugula and pear salad follows the similar theme of sweet and bitter, which I absolutely love.
This meal works as the perfect summertime dinner, light and healthy. It might be easier to cook this in the oven, but sometimes (like when you run out of tin foil and hate cleaning a baking sheet) cooking on the stove top just seems easier.
Honey Mustard Salmon - Serves 4
4 salmon filets
1 garlic clove, chopped
3 tbsps Dijon mustard
2 tbsps honey
1/2 tsp apple cider vinegar
1/2 tsp black pepper
1/2 tsp salt
1 tbsp extra virgin olive oil
- In a shallow dish combine Dijon mustard, honey, vinegar, garlic, salt and pepper. Add your fish to the mix and coat both sides.
- Place oil in a saute pan on medium heat. Remove the salmon filets from the honey-mustard mixture one at a time and add to the pan. Make sure that just a touch of the mixture is coated on the fish, but that it is not drenched while it enters the pan because then it will splatter.
- Cook for 3-4 minutes on each side.
I used skinless salmon, but if yours has skin, cook that side first for 6 minutes, flip, and cook on the other side for 3-4 minutes. Also, if you have a grill pan, definitely use it, it will make for gorgeous grill marks. If you prefer to use the oven cook at 400 degrees Fahrenheit for 10 minutes.
Arugula and Pear Salad - Serves 4
1/4 cup extra virgin olive oil
2 tbsps lemon juice
1 tsp honey
1/2 tsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper
3 pears (Barlett is what I used), cored and sliced lengthwise
6 cups arugula
- In a small bowl, mix together olive oil, lemon juice, honey, dijon mustard, salt and pepper.
- In a large bowl toss together the arugula and pear. If you had pumkin seeds, pine nuts or walnuts (anything with crunch effect) to add, this is the time to do it.
- Then drizzle your salad dressing over the salad and toss. Top with gorgonzola cheese or grated parmesan.