Honey Mustard Glazed Summer Salmon with Zucchini Salad
Author: Tonja Engen
Ingredients
For the Salmon:
2 lbs. Salmon filet (Sockeye is my favorite)
¼ cup stone ground mustard
2½ Tbls. honey
6 garlic cloves, minced
1 tsp. salt
1½ tsp. paprika
Zucchini and Summer Squash Salad
¼ cup olive oil
1 Tbls. honey
1 lemon, zest and juice
1½ tsp. salt
½ tsp. ground pepper
2-3 zucchinis, thinly sliced
1-2 medium yellow summer squash, thinly sliced
1 pint cherry tomatoes, halved
⅓ cup green onions, minced
¼ cup toasted pine nuts
Instructions
Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika.
Place the salmon skin-side down on the foil. Top with the honey mustard sauce and spread it out to cover the whole filet.
Bake in a preheated oven for 20-25 minutes, or until salmon flakes easily with a fork.
While the salmon is baking, make the zucchini salad. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated.
Toss in a large bowl with zucchinis, summer squash, tomatoes and green onions.
Serve the zucchini salad directly on top of the filet and sprinkle with pine nuts.
Recipe by Tonja's Table at https://tonjastable.com/2020/08/honey-mustard-glazed-summer-salmon-with-zucchini-salad/