This is a salmon recipe that will please even the most complex palette. Very easy but very tasty! The honey, dry mustard and Dijon meld together for a smoky flavor with a hint of heat from the dry mustard and sweetness from the honey. Very interesting and will use this sauce on other protein next.
For this WeWa recipe, I swapped out a few things to make it even better-natural and organic, including lower points. I prefer using a spray or two of Olive Oil Cooking Spray. Olive oil is heart-healthy and I use it whenever oil is needed for sautéing. The portion went from 6 ounces, which is double the healthy portion size- to 3 ounces. Now this recipe makes enough for family dinner and plenty left over for lunch the following day.
Feel free to steam or lightly sauté your favorite veggies to be served with this meal. I made this for our Valentine’s Day dinner. Seafood makes for a light-on-the-tummy romantic dinner menu. I picked up fresh green string beans, trimmed the ends with a pairing knife and left them whole for a crunchy bite. French cut would work, too!
For additional points, I used 1 tbsp of Extra Virgin Olive Oil and 2 minced garlic cloves to lightly sauté the green string beans. I then plated them and lightly salted and peppered the green beans. Delicious!
I also “drank my carbs” for the evening. Hahaha! A 4oz “copa de vino.” Wine. Organic. Looking to have a new go-to of those for special occasions. Otherwise, alcohol is not currently a part of my diet.
I’m enjoying remixing these recipes and am committed to eating clean at home for another month before venturing date night’s out. Mission #1: find fun and healthy places to eat out at. Any suggestions?
What will you be serving on the side?
INGREDIENTS: Makes 6 servings.
1 spray(s) ^Olive Oil Cooking spray
1½ pound(s) ^wild-caught Salmon, ^six 4 oz pieces
⅛ tsp Salt, table, or to taste
⅛ tsp Pepper, black, coarsely ground, or to taste
¼ cup(s) Dijon mustard
2 Tbsp ^Organic Honey
1 Tbsp Water or mineral water
1 Tbsp White wine vinegar
¼ tsp Dry mustard, hot-variety
¼ tsp Garlic powder
2 tsp Dill weed, fresh, fresh, chopped
1. Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish.
3. In a small bowl, whisk together Dijon mustard, honey, water, vinegar, dry mustard and garlic powder. Remove 2 tablespoons of mustard sauce and brush over salmon fillets. Stir dill into remaining mustard sauce and set aside.
4. Roast until salmon is fork-tender, about ◴ 15 minutes. Serve salmon with reserved mustard sauce spooned over top.
One serving is one 4 oz salmon and 1 1/2 tablespoons of sauce. Again, the green string beans are additional points in the olive oil used for sautéing- the veggies, themself, are zero points. Salud!
^My revisions from the original recipe.
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