Prep 10 mins
Cook 10 mins
My husband loves salmon, but it is rather expensive when you have to buy it at the grocery store. One way I add salmon onto our menu without breaking the budget is by using it in salads. I only need 6-8 ounces of salmon to create a flavorful salad. My husband and kids love salmon and could probably eat it broiled without any seasoning. I don't like fish as much as they do, so I like to balance the strong flavor of the salmon with a really flavorful glaze. The honey mustard glaze caramelizes on top of the salmon while broiling creating a melt-in-your-mouth delicacy. One way I prevent food waste is to plate the salads and then add dressing. If you add dressing directly to a whole salad you have to finish it or the dressing will cause the greens to wilt. If you have any leftover salad, use it to create a Honey Mustard Salmon Salad Wrap for lunch the next day. Just spread dressing on a tortilla, add the salad, and wrap.
- 6 -8 ounces salmon
- 2 tablespoons honey
- 2 tablespoons mustard
- 1 tablespoon oil
- 6 -8 ounces fresh greens
- 2 apples, diced
HONEY MUSTARD DRESSING INGREDIENTS
- 1⁄4 cup mustard
- 1⁄4 cup honey
- 1⁄4 cup vinegar
- 1⁄4 cup oil
- 1 dash pepper
- Preheat oven to broil.
- Combine mustard, honey and oil together. Coat salmon with honey mustard glaze.
- Place the salmon on a broiler pan and broil until cooked through, approximately 8 minutes.
- While the salmon is cooking, tear the greens and dice tha apples.
- Combine the salad dressing ingredients in a cruet and shake vigorously to combine.
- Remove the salmon from the oven and use a fork to separate it into "flakes".
- Add the salmon and apples to the greens and toss to evenly distribute the ingredients.
- Plate the salad and then top with dressing to taste.