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
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.