Tuesday, September 6, 2011
Roasted Honey-Mustard Salmon and Vegetables
A rainy, raw day called for some more comforting flavors! Happily I had a sweet potato left from last night's dinner and some delicious wild salmon that had been on special at Whole Foods.
I don't have a recipe to share per se, but more of the techniques I used to make what the cave man called a "10 out of 10" dinner (this coming from a man who doesn't really like salmon!)
First I cooked some diced sweet potato, mushroom, onion and garlic in a little olive oil on the stovetop. I didn't cook them all the way to tender... probably about 10 minutes.
I put them in a roasting pan, tossing with a smidge more olive oil, chopped rosemary and salt and pepper.
Meanwhile I rubbed my salmon fillets with a mixture of raw honey, balsamic vinegar, dijon mustard and more chopped rosemary. I put a cooling rack on top of the roasting pan and laid the salmon on top. This allowed all the extra good stuff to drip off the fish to the veggies below.
The whole lot got put in the oven on 400 for about 30 minutes. After 20 minutes I threw a little baby spinach into the vegetable mixture, which yielded nice crunchy spinach once everything was done.