Tag: #salmon

Air Fryer Honey Mustard Glazed Salmon

Sweet, tangy and perfectly delicious!

Watch me make it here: https://youtube.com/shorts/UeWhgArCZJs?feature=share

Ingredients
  • 2 salmon fillets (5-8 oz. each)
  • 2 tablespoons honey
  • 2 tablespoons whole grain Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon lemon juice
  • ¼ butter
  • Salt and pepper to taste
Instructions
  1. Combine the sauce ingredients.
  2. Coat the salmon with the sauce
  3. Preheat Airfryer to 400°F and place the salmon fillets in the air fryer. Baste the remaining marinade onto the salmon fillets.
  4. Air fry for 7-8 minutes, depending on the thickness of the salmon.
  5. Dish and serve hot drizzled with the remaining sauce.

Green Goddess Salmon with Peach Salad

When summer fruits are in season.
Ingredients

Seared Salmon:

  • 4 (6 oz) skin-on salmon pieces
  • salt
  • cooking oil

Green Goddess:

  • 1 cup packed spinach
  • 1 cup packed fresh basil
  • ½ cup packed fresh dill
  • 2 cloves garlic, roughly chopped
  • 1 cup greek yogurt
  • ¼ cup olive oil
  • 1 tsp lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 tbsp water
  • ½ kosher salt

Peach Salad:

  • 2 ripe peaches, diced
  • 1 medium English cucumber, diced
  • 1 shallot, very thinly sliced
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 tbsp honey
  • ¼ cup fresh basil, torn
  • 1 tbsp chopped fresh dill
  • kosher salt & freshly cracked black pepper

Instructions

  1. Pat the salmon dry and let sit at room temperature for about 20 minutes.
  2. For the green goddess, combine the spinach, basil, dill, and garlic in a food processor. Pulse to combine. Blend in the greek yogurt, olive oil, lemon zest, lemon juice, water, and salt until smooth, scraping down the sides of the bowl as needed. Refrigerate until ready to serve.
  3. For the peach salad, add the peaches, cucumber, shallot, red wine vinegar, olive oil, and honey to a mixing bowl. Toss well to combine. Stir in the basil and dill. Season with salt and black pepper to taste. Let marinate at room temperature for 20 minutes.
  4. Heat a 12” stainless steel pan over medium heat. Add enough oil to just coat the bottom of the pan. Season the salmon with a pinch of salt. Once the oil is hot (it will shimmer), carefully place the salmon skin-side down into the oil. Sear for about 5 minutes, or until the skin is crisp and easily releases from the pan. Flip the salmon over and finish cooking on the other side, about 3-4 minutes longer, or until cooked to your desired doneness.
  5. Serve the salmon with the green goddess drizzled over top and the peach salad alongside. Optional add is couscous.

Honey Mustard Salmon and Rainbow Veggies 

A delicious, healthy dinner made with tender salmon fillets, colorful, fresh vegetables, with garlic and honey mustard seasoning. Who wouldn’t love this meal on a single sheet?
Ingredients
  • 1 medium yellow squash , sliced into 1/2-inch thick rounds
  • 2 1/2 cups bite size broccoli florets
  • 1/2 medium red onion , diced into 1 inch chunks
  • 2 Tbsp olive oil , divided
  • Salt and freshly ground black pepper
  • 1 Tbsp dijon mustard mustard
  • 1 Tbsp honey
  • 3 garlic cloves , minced, divided
  • 2 tsp fresh lemon juice
  • 3 (5 – 6 oz) skinless salmon fillets
  • 1 cup grape tomatoes (I actually used 1 1/2 cups because I love tomatoes)
  • 4 lemon wedges , for serving
Instructions
  • Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place squash on baking sheet on upper third portion of baking sheet then place broccoli in the middle portion and red onion on bottom portion. Drizzle veggies with 4 tsp olive oil, season with salt and pepper and toss while keeping veggies separated in each section.
  • Roast in preheated oven 8 minutes.
  • Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
  • Remove baking sheet from oven. Move veggies down a little ways to fit tomato layer and salmon. Place salmon on baking sheet next to squash layer (bottom side facing up), brush of salmon fillets with half of the mustard mixture and season with a fair amount of salt and pepper, then flip each portion and brush tops with remaining mustard mixture and season with salt and pepper. Place tomatoes on baking sheet in the top portion of the baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper. Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes.
  • Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 – 15 minutes longer.
  • Serve immediately with lemon wedges for spritzing over salmon and vegetables.