Honey Mustard Glazed Salmon Filet

Honey Mustard Glazed Salmon Filet


by Adam Reed


Posted on September 25, 2013 at 12:22 PM

Updated Wednesday, Sep 25 at 12:36 PM

Sante' Restaurant


Honey Mustard Glazed Salmon Fillet
with Coconut Rice and Asian Mango Salsa

Serves four people

Honey Mustard Glaze

1/3 cup Dijon Mustard
1/3 cup Whole Grain Mustard
1/3 cup Honey
Mix together

Coconut Rice

1 cup Basmati Rice
2 cups Low Fat Coconut Milk (usually in 12-14oz cans). 
You can add water to make up difference
Salt and Pepper

In a small saucepan, heat the rice in 1 Tablespoon Olive Oil for 30 seconds.
Add salt and pepper to taste.
Add the Coconut Milk
Bring to boil, then cook on low heat covered until cooked through (15-20 minutes)

Mango Salsa – can be made a day ahead

Mix the following in a bowl:

1 Mango, peeled and cubed into large chunks
2 Kiwi, peeled and cubed into large chunks
½ Red Pepper, diced
2 Tablespoon Red Onion, diced
1 Tablespoon chopped Cilantro
1 Tablespoon Olive Oil
1 tsp chopped Ginger
1 tsp Sesame Oil
1 tsp Lemon Juice
1 tsp Apple Cider Vinegar

Pre-heat oven to broil


Four 7 oz. portions of Salmon
Place salmon on a greased pan.  Season with salt and pepper to taste. and smear with honey mustard glaze. 

Place salmon under broiler until the glaze begins to caramelize (approximately 8 – 10 minutes depending on intensity of your broiler). 
Serve with coconut rice and mango salsa.