Salmon with Honey Mustard Pan Sauce and Wild Arugula

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Believe it or not, this meal started with me creating something to use fresh beets I got in last week’s CSA. When I see them, it’s really hard for me not to think about fresh roasted beets. Next time I’m going to try incorporating them into something raw. I actually got the inspiration for the salmon recipe from the Trader Joe’s package. < aside >Why does Trader Joe’s sell their frozen fish in packages of three fillets? I realize it’s about a pound but three is not a convenient number. <\aside>  I used Silverbrite because it was inexpensive, but next time I would use a brighter variety such as Coho or Sockeye. The vinaigrette for the salad paired perfectly with the pan sauce.

Salmon

  • 4 3-4 oz. salmon fillets
  • 2 T olive oil
  • 2 T grass-fed butter
  • 2 T whole-grain mustard
  • 2 T water
  • 2 T lemon juice
  • 1 T honey
Heat a sauté pan and add olive oil and butter. Once the butter is melted add the mustard and cook for about a minute until the mustard seeds are lightly toasted. Add the salmon and cook about 3 minutes on each side.  Add the water, cover and cook until the fish is cooked through (mine took about 5 more minutes). Remove the fish from the pan, add lemon juice to deglaze the pan. Add honey and cook until the pan sauce is reduced, 2-3 minutes.

Vinaigrette

  • 6 T olive oil
  • 3 T champagne vinegar
  • 1 shallot
  • 1 T whole-grain mustard
  • fresh-ground black pepper

Blend the ingredients (a magic bullet works really well for this type of thing). Alternatively, whisk the oil, vinegar and mustard, then stir in the finely minced shallot.

Salad

  • 1 package (7 – 8 oz) wild arugula
  • 1 c roasted beets
  • 1 pint cherry tomatoes, halved
  • 4 oz crumbled goat cheese
  • raw sunflower seeds

Lightly dress the arugula with the vinaigrette in a large bowl. Divide evenly and top with the beets, goat cheese, tomatoes and sunflower seeds. Place the salmon (whole fillets or sliced) on the salad and spoon the pan sauce over the salmon. Enjoy!

 

Salmon with Honey Mustard Pan Sauce and Wild Arugula, 5.0 out of 5 based on 1 rating

One thought on “Salmon with Honey Mustard Pan Sauce and Wild Arugula”

  1. Amanda

    Thanks! This is one of the best ideas for salmon I’ve seen! it’s very quick/easy, full of good flavors and light on the carb. I’ve made it 3 times now and am very happy with it. I usually make the salmon by itself with some asparagus or green beans.

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