Honey Mustard Salmon

Monday, October 8, 2018



I have to give all the credit in the world to Gimme Some Oven for this fabulous recipe I came across and adapted slightly because it was one of the quickest and easiest weeknight meals I've had in a while, and total winner in our household!

I LOVE salmon.....like, could eat it every night of the week! Buuutt, that's a little overkill, so you know, I try to keep it to once or twice!

This will definitely be a staple moving forward and I hope you enjoy it too, with my ever so slight modifications and side pairings!

INGREDIENTS:

HONEY MUSTARD SALMON IN FOIL:
1 batch honey mustard sauce (see below)
2 pound side of salmon, boneless and skinless
1 tablespoon finely-chopped fresh parsley leaves (I used about 1/2 tbsp of dry parsley because that's what I had!)

HONEY MUSTARD SAUCE INGREDIENTS:
1/3 cup whole grain mustard
1/4 cup honey
4 cloves garlic, peeled and minced
2 tablespoons fresh lemon juice
1/4 teaspoon smoked paprika
1/4 teaspoon Kosher salt
1/8 teaspoon black pepper


DIRECTIONS:


TO MAKE THE HONEY MUSTARD SALMON IN FOIL:

  1. Heat oven to 375°F.  Or heat a grill to medium heat.
  2. Prepare your honey mustard sauce as directed below.
  3. Line a large baking sheet with a large sheet of aluminum foil.  Mist the foil with cooking spray, then lay out the salmon in the middle of the foil.
  4. Spoon the honey mustard sauce on top of the salmon, and spread it around evenly so that it covers the top of the salmon.
  5. Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed.  (If your sheet of foil is not large enough, just place a second sheet of foil on top and fold the edges so that it forms a sealed packet.)

To Cook In The Oven: Bake for 14-15 minutes, or until the salmon is almost completely cooked through.  Cooking times will vary on the thickness of your salmon, so check it a few minutes early if you have a thinner cut of salmon or cook longer with a thicker cut. I had a thicker cut and had to add up to another 10 minutes of cooking time.  Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.  (Be careful, lots of hot steam will be released!)  Change the oven setting to broil, then return the fish to the oven and broil for 2-3 minutes.  (Keep a close eye on the salmon while broiling, though, to be sure that the sauce does not burn.)

To Cook On The Grill: Carefully transfer the packet of salmon to the grill, and grill for 12-14 minutes, or until the salmon is almost completely cooked through.  (Cooking times will vary on the thickness of your salmon, so I recommend checking it a few minutes early if you have a thinner cut of salmon.)  Carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.  (Be careful, lots of hot steam will be released!)  Continue cooking for 3-4 minutes, until the fish is cooked through.

Remove salmon from the oven or grill.  Sprinkle the top of the salmon evenly with parsley, and serve immediately.

Sides

I served this with green beans that flash boiled until cooked but still crunchy, then sauteed with EVOO and red pepper flakes (minced garlic would also be a good addition). Also served with cauliflower rice (I use the frozen bags) and topped with a little thai chili sauce!

Those are my low carb suggestions but this would go fantastic with some jasmine rice with coconut oil or a baked or mashed potatoes!

No comments:

Post a Comment