January 14th, 2016

Honey-Dijon Salmon with Roasted Veggies & Oranges

Honey Dijon Salmon 149


I love it when I find a delicious dinner that is quick and easy, not to mention very little cleanup.  Salmon is one of our favorites, and this Honey-Dijon Salmon is so amazingly good – we love it with the asparagus, green beans, and orange slices.  The salmon is topped with a simple mix of honey, Dijon mustard, soy sauce, a dash of white wine vinegar, and some crushed red pepper flakes.  Top it off with toasted sesame seeds and place it under the broiler.   The veggies and oranges all go on one tray in the oven for only about 10 minutes.  When you’re done toss the foil liner and cleanup is a breeze.


honey dijon salmon 094


We are always trying new ways with salmon, but I think this one is now at the top of our list.


Honey-Dijon Salmon with Roasted Veggies and Oranges


4 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon soy sauce
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 small orange, cut into 1/4- to 1/2-inch slices
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.

*Note:  To toast your sesame seeds, place them in a non-stick skillet on medium-high for just a couple minutes until lightly browned. (A simple step, but it makes a big difference in taste.)

Recipe adapted from Southern Living




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