Honey Dijon Salmon with Green Beans

I’m always looking for different ways to cook fish.  We are big fish fans and I’m always afraid we’ll get bored with the same preparations over and over.  So when I saw this in a pile of recipes I had pulled from old magazines, I thought I’d give it a try. 

Now here’s a salmon recipe with an added bonus – leftover honey Dijon vinaigrette to use with salad or veggies later in the week!  A quick whisk of oil, mustard, honey, and vinegar makes a good amount of dressing and for this salmon you only use a couple tablespoons. 

I had never thought of baking the salmon right on top of onions before, but it really worked well.  The onions came out so tender and sweet and gave the salmon an extra hint of flavor.  Mixed with some steamed green beans and a little drizzle of the vinaigrette and this dish packs a sweet and subtle flavor not to be missed. 

Quick, easy, and light, this salmon recipe is a good base to try lots of different flavors.  And best of all – when all was said and done – my recipe looked just like the one in the magazine photo, so I was pretty damn excited!

Honey Dijon Salmon with Green Beans

 

Honey Dijon Salmon with Green Beans

What You Need:

• 2 tsp honey
• 4 tsp Dijon mustard
• 3 tbsp white-wine vinegar
• 1/2 c olive oil
• Salt and pepper, to taste
• 1 medium yellow onion, thinly sliced
• 4 tbsp panko breadcrumbs
• 2 6-oz pieces salmon
• 1 pound green beans, trimmed

How You Do It:

1. Whisk together honey, mustard, vinegar, and oil; season with salt and pepper.
2. In a deep baking dish, toss onion with 2 tablespoons vinaigrette and bake at 425* for 5 minutes.
3. Meanwhile, stir 1 tablespoon vinaigrette into panko. Coat fish with 1 tablespoon vinaigrette and season with salt and pepper; top with breadcrumb mixture and add to baking dish. Bake until fish is cooked to your liking, about 12-15 minutes.
4. While the salmon cooks, steam green beans to desired tenderness.
5. Remove salmon from baking dish and set aside. Drain green beans and toss with onion and 1 tablespoon vinaigrette. 

Honey Dijon Salmon with Green Beans recipe adapted from Martha Stewart Everyday Food.

Parmesan Dijon Mahi-Mahi

Our first batch of family house guests have left and we’re gearing up for the second round next week, but I found a little time to hop in the kitchen and whip up a quick and super-flavorful mahi-mahi recipe last night.

Super quick, super easy, and super flavorful, this mahi-mahi dish literally took 2 minutes to prepare and 15 in the oven.  Last weekend during my standing pre-synagogue Target run, I found the perfect lunch box salad container.  And inside, a free sample of French’s new Dijon mustard with Chardonnay. 

Wasting no time, I found a quick mustard sauce for fish and got to it.  Mustard (and the exact amount needed for two pieces of fish!), white wine vinegar, black pepper, and a little parmesan whisked together into a thick paste I covered the fish with and into the oven it went.  15 minutes later, a perfectly flaky piece of mustard-paste laden fish.  The hubs thought the mustard was a little overpowering, but I thought it was perfect – strange, as I don’t love mustard as much.  Nonetheless, a quick and easy fish recipe for the books.

Parmesan Dijon Mahi-Mahi

 

Parmesan Dijon Mahi-Mahi

What You Need:

• 2 mahi-mahi filets
• 2 tbsp Dijon mustard with Chardonnay
• 2 tsp white wine vinegar
• 1 tsp freshly ground pepper
• 1 tbsp grated parmesan

How You Do It:

1. Combine Dijon, vinegar, pepper, and cheese in small bowl.
2. Brush on top of fish.
3. Bake 400* 15 minutes.