Happy Monday, friends!
I have a great recipe to share today! Salmon has become a favorite dinner for us because:
- It’s fast!
- It’s delicious!
- It’s healthy and good for you!
- Promotes over all good health
- Fights cancer
- Makes bones stronger
- Fights neurological problems such as Alzheimer’s
- Helps eye health
- Better immunity…and more!
Those are all good reasons to learn to love this fish!! But don’e miss the fact that it’s so good!
Last Sunday I thawed out Salmon filets for our dinner for after church. I added a Honey-Lemon glaze to flavor the fish, then tossed up a dressing with simple ingredients. It tasted so fresh and also filling! Dinner was on table in 30 minutes! The addition of Honey Goat cheese made this salad over the top! You could use Cheddar or anything you like, but if you haven’t tried Honey Goat Cheese you are missing something wonderful!!!
Here’s the recipe:
Honey-Lemon Glazed Salmon Salad
- 1/2 cup honey
- 1/2 cup lemon juice
- 3 to 4 tablespoons olive oil + 2 tablespoons for cooking
- 2 to 3 tablespoons dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 salmon filets, about 6 ounces each
- 4 cups Spring Mix
- 1 large tomato, diced or Cherry Tomatoes
- 1/2 cup cucumber, peeled and diced
- 1/3 cup Honey GoatCheese
- To a large measuring cup or small bowl, add the honey, lemon juice, 3 to 4 tablespoons olive oil, dijon mustard, salt, pepper, and whisk to combine.
- To a large skillet, add 2 tablespoons olive oil and heat over medium-high heat.
- When the oil is warm, add the salmon and cook for about 4 to 5 minutes, or until salmon has lightly seared on first side.
- Flip salmon over and cook for about 1 minute.
- Add half of the honey-lemon juice mixture (reserve the other half to use as vinaigrette for salad as needed). Cook for about 2 to 3 minutes, or until sauce has thickened and reduced some, and salmon is just cooked through. Baste the sauce over the salmon as it cooks.
- Remove pan from the heat, and allow salmon to rest in pan while you plate the salad.
- To a large platter, add the lettuce and evenly sprinkle with tomatoes, cucumber, and cheese.
- Top with the salmon, including any sauce from the skillet, and if necessary drizzle the reserved vinaigrette as desired. Serve immediately. Extra vinaigrette will keep airtight in the fridge for up to 1 week and is delicious on any other kind of salad!
I served this with Cantaloupe and it was a really refreshing meal on a hot Sunday!
I’m thinking this would also be a great glaze for chicken! I may have to try that in the near future!
Refresh your dinner and your health by trying this recipe!!