It seems to me that my hubby's Men's Health magazine has better recipes than my Women's Health. His most recent issue has this yummy recipe that I made tonight. I love salmon but am always a little clueless about what to do with seafood-the drawbacks of living in a landlocked state I guess. This one is a keeper!
Honey Mustard Salmon with Roasted Asparagus
1 Tbsp unsalted butter
1 Tbsp brown sugar
2 Tbsp Dijon mustard
1 Tbsp honey
1 Tbsp low sodium soy sauce
1 lb asparagus, trimmed
2 Tbsp olive oil
¼ cup freshly grated Parmesan
Salt and pepper
4 salmon fillets (6 oz each)
Heat the oven to 400 F. Combine the butter and brown sugar in a bowl and microwave until the butter and sugar have melted together, about 30 seconds. Stir in the mustard, honey, and soy sauce.
Toss the asparagus with 1 tablespoon of the oil, the Parmesan, and some salt and pepper. Place the stalks in a baking dish and roast until they’re al dente, 10 to 12 minutes.
Meanwhile, heat the remaining tablespoon of oil in an ovenproof skillet over high heat. Season the fillets with salt and pepper and add them to the pan, flesh side down. Cook them until browned on one side, 3 to 4 minutes. Then flip them, brush on half the honey mustard, and place the pan in the oven. Bake until the salmon is firm and flakes easily ( but before white solids begin to form on the surface), about 5 minutes. Remove fillets from the oven and brush them with honey mustard. Serve the salmon with the asparagus. Makes 4 servings.
Per Serving: 360 calories, 17g fat, 38g protein, 550 mg sodium.
4 years ago