Honey-Soy-Glazed Salmon with Veggies

 

Salmon drizzled with honey, soy sauce, dijon mustard, and crushed red pepper. Pop in the oven and you have an amazing meal.

4 tablespoons honey

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 teaspoon seasoned rice wine vinegar

1/4 teaspoon dried crushed red pepper

1 pound fresh medium asparagus

8 ounces fresh green beans, trimmed

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 (5- to 6-oz.) fresh salmon fillets

Garnish: toasted sesame seeds

Preheat broiler with oven rack 6 inches from heat. Whisk together honey and next 4 ingredients in a small bowl.

Snap off and discard tough ends of asparagus. Place asparagus, green beans, and next 4 ingredients in a large bowl, and toss to coat.

Place salmon in center of a heavy-duty aluminum foil-lined sheet pan. Brush salmon with about 2 Tbsp. honey mixture. Spread asparagus mixture around salmon.

Broil 4 minutes; remove from oven, and brush salmon with about 2 Tbsp. honey mixture. Return to oven, and broil 4 minutes more. Remove from oven, and brush salmon with remaining honey mixture. Return to oven, and broil 2 minutes more. Serve immediately.

A Southern Living Recipe 

Credit: Alison Miksch

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Salmon-Sausage Coddle

This dish is amazing and packed full of goodness. I have used Italian sausage or brats, depending on what I have on hand. Just remove the casing.

1 leek (white part only), chopped

1 bunch fresh kale, chopped

1 (12-oz) bag carrot sticks, chopped

2 tablespoons Italian parsley, finely chopped

1 tablespoon fresh thyme, finely chopped

1 (24-oz) bag baby gold (or red) potatoes, sliced

1 lb salmon fillets, skin removed

1 lb chicken sausage with kale (or mild Italian chicken sausage), casing removed

1 teaspoon olive oil

4 cups no-salt-added chicken stock (or broth)

1 cup water

1/2 teaspoon kosher salt

1/2 teaspoon pepper

1 tablespoon red wine vinegar

1 tablespoon garlic-herb butter

Cut leek (white part only) into quarters, then rinse and chop into small pieces.

Chop kale (4 cups), carrots, parsley, and thyme. Halve potatoes.

Cut salmon into 1-inch cubes. Remove sausage from casing (wash hands). Preheat large stockpot on medium 2–3 minutes. Add oil and sausage; brown 4–5 minutes, stirring to crumble meat, and until no pink remains.

Stir in carrots, leeks, and thyme; cook 2–3 minutes or until leeks have softened. Stir in stock, water, potatoes, kale, salt, and pepper; bring to a simmer, then cover and continue to simmer 25–30 minutes or until potatoes are very tender.

Gently stir in salmon, parsley, and vinegar. Bring mixture to a simmer, then cover and remove from heat. Let coddle stand 5–6 minutes until salmon is cooked through and 145°F. Stir butter in gently and serve.

Recipe from Aprons

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Baked Salmon with Honey Mustard Sauce

Salmon is one of my favorite fish, but drizzling it with butter, lemon & capers gets a little old some times. I found this topping, sweet and tangy. A nice change to the old stand by.

Four 6- to 7-ounce salmon fillets, skin-on

1/2 cup low-fat mayonnaise

1/4 cup Dijon mustard

1/4 cup honey

2 tablespoons finely chopped chives, plus additional for garnish

Kosher salt and freshly ground white pepper

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.

Valerie Bertinelli 

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