Ready In35 min
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Honey mustard deserves to be considered a top-five condiment: The sharp, tangy Dijon mingles with floral and fragrant honey, giving you a sweet and savory flavor that complements all of your favorite weeknight proteins. Here, mayo and Greek yogurt are added to the mix, making for a creamy and full-bodied dressing that’s brushed over salmon before it’s roasted, resulting in tender fish that’s sweet and salty all over. The natural fattiness of the salmon melds with the sauce, making for one rich bite after another. To balance the meal, serve it with bright, green vegetables like broccoli, green beans or sautéed spinach. You can even serve it chilled over salad t…
Ready In35 min
Rating(0)CommentsRead comments
Honey mustard deserves to be considered a top-five condiment: The sharp, tangy Dijon mingles with floral and fragrant honey, giving you a sweet and savory flavor that complements all of your favorite weeknight proteins. Here, mayo and Greek yogurt are added to the mix, making for a creamy and full-bodied dressing that’s brushed over salmon before it’s roasted, resulting in tender fish that’s sweet and salty all over. The natural fattiness of the salmon melds with the sauce, making for one rich bite after another. To balance the meal, serve it with bright, green vegetables like broccoli, green beans or sautéed spinach. You can even serve it chilled over salad the next day.
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Yield:4 servings
¼ cup Dijon mustard
¼ cup mayonnaise
2 tablespoons plain Greek yogurt
2 tablespoons honey
½ teaspoon white wine vinegar
2 pounds skinless salmon fillet, whole or in individual fillets
Fine salt
Nutritional analysis per serving (4 servings)
10 grams carbs; 132 milligrams cholesterol; 621 calories; 12 grams monosaturated fat; 16 grams polyunsaturated fat; 9 grams saturated fat; 43 grams fat; 1 gram fiber; 644 milligrams sodium; 48 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Step 1
Heat the oven to 325 degrees and line a baking sheet with parchment paper. Whisk together the mustard, mayonnaise, yogurt, honey and vinegar in a small bowl. 1.
Step 2
Pat the salmon dry with a paper towel. Set the salmon on the parchment skin-side down, season the top with 2 teaspoons of salt, and then use a basting brush (preferably silicone) to coat the fish with the honey mustard. 1.
Step 3
Roast the fish on the middle rack for 22 to 25 minutes, until it is light pink all the way through, the middle effortlessly flakes with a fork and the honey mustard has caramelized a bit. 1.
Step 4
Remove the salmon from the oven and let it rest for at least 5 minutes. Serve hot, or chill and serve over a salad. (The salmon can be refrigerated in an airtight container for up to 2 days.)
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