Reading all of your wonderful comments on the Honey Basket Giveaway post (ends tonight at midnight), I was inspired to put together this Recipe Exchange.
Here’s how it’s going to work – I’m going to share my honey mustard salmon recipe (it’s so basic – but so yum). And then I’m going to ask that YOU share one (or more) of your favorite honey recipes. Honey cookies, honey cake, honey roasted vegetables, honey glazed chicken… we want them all!
Think of this post as your virtual honey cookbook.
Honey Mustard Salmon Over Honey Balsamic Mixed Greens
As I said, this recipe is super basic, but after three heavy meals in less than 48 hours, I think a light(er) salad is just what the cardiologist ordered!
1 large salmon fillet (2 lbs+)
1/4 cup honey
1/3 cup brown or Dijon mustard
salt and pepper to taste
Mixed Green Salad Ingredients
8-12 cups of mixed greens and/or fresh spinach (plan on 1-2 cups of salad per person)
1 small red onion, thinly sliced
1/4 – 1/2 cup pomegranate seed (here’s how to seed a pomegranate without making a mess)
1-2 cups of hulled and quartered starwberries
1/3 cup of toasted slivered almonds, chopped pecans, chopped walnuts or pine nuts (optional)
Honey Balsamic Dressing Ingredients
1/2 cup balsamic vinegar
1/2 small onion, finely chopped
1 T soy sauce (low sodium is fine)
3-4 T honey
2 cloves garlic, minced
2/3 cup Extra Virgin Olive Oil
crushed red pepper flakes to taste
Preheat oven to 375 degrees. Wash the salmon fillet and pat dry. Line baking sheet with foil and lay salmon on top. Sprinkle with salt and ground pepper to taste. In a small glass bowl, whisk together honey and mustard. Pour over salmon fillet and bake for 25 minutes, or until light and flaky.
Set salmon aside to cool to room temperature. Or prepare in advance and refrigerate up to three days, then bring to room temperature before serving.
In large salad bowl, layer in mixed greens, thinly sliced red onions, pomegranate seeds, and strawberries. Toss gently. Cover with a paper towel or dish cloth and chill in refrigerator for up to one hour.
In a food processor, prepare the dressing by processing balsamic vinegar, chopped onion, soy sauce, honey and garlic. Once integrated, pour olive oil through the opening, while continuing to process on a low speed. Season with crushed red pepper flakes, to taste. Store in a glass jar.
When ready to serve, toss salad with half the salad dressing (or less, depending on how many people you are serving). Mound onto a large round serving platter. Flake the salmon into large pieces and layer on top of the salad greens. Sprinkle nuts over the salmon and drizzle with remaining dressing.
Now it’s your turn: Please, share your favorite honey-inspired recipes in the comments section!
Show me the honey!