Baby Cakes has never really been one for fish, sure he’ll eat one of my tuna fish sandwiches every once in a while but as far as simply eating some grilled tilapia, or baked whitefish, or some salmon, nah, he’ll pass. He no longer has a choice if he’s eating in my kitchen because we will be eating fish twice a week from now on. I’m sure I can spare you how healthy fish is for you, if cooked right that is. Battered and fried fish pretty much defeats the purpose of eating healthy fish.
I’ve noticed that I have been choosing a lot of recipes, I even have two more for next week, from my Cook This Not That cookbook and this is one of those recipes.
Honey-Mustard Salmon
recipe from Cook This Not That cookbook, pg. 232
1 tablespoon whipped butter
1 tablespoon brown sugar
2 tablespoons dijon mustard
1 tablespoon honey
1 tablespoon soy sauce
½ tablespoon extra-virgin olive oil
dash salt
dash pepper
4 salmon fillets, 6 ounces each
Preheat the oven to 400.
Combine the butter and brown sugar in a microwavable bowl and microwave for 30 seconds, until the butter and sugar have melted together. Stir in the mustard, honey, and soy sauce.
Heat the oil in a skillet over high heat. Season the salmon with salt and pepper and add to the pan flesh side down. Cook for 3 to 4 minutes until fully browned and flip. Turn off heat and transfer to an over proof baking dish skin side down.
Brush with half of the glaze and place in the oven and bake until the salmon is firm and flaky (but before the white fat begins to form on the surface), about 5 minutes.
Remove, brush the salmon with more of the honey mustard, and serve warm.
In the book they recommend serving it with asparagus so that’s just what I did; so simple to make see that recipe here.
The calorie count per 6 ounce fillet with sauce already on it is 418 calories. Paired with the right side dish and you have a super healthy meal.
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