Monday, February 22, 2010

Salmon with Honey Mustard Glaze and Sweet Potato Barley Salad

One of my oldest friends sent me this recipe for Salmon with Honey Mustard Glaze which I have been waiting to try. Since salmon is on sale at both Dominick's and Sunset, this was the perfect week to test and post this dish. Whole ground mustard, sour cream, honey, and dill are mixed together then placed atop salmon fillets, which are finished with a layer of crushed buttery crackers before baking. Delicious!!!! And, so easy to put together making this a great weeknight dinner dish.

I served this with Sweet Potato Barley Salad, a recipe I recently made for a tasting/mixer Nurture hosted for Northwestern University Kellogg Graduate School of Management. I realize sweet potatoes and barley doesn't sound exciting, but it is a tasty salad and was a big hit with the starving, beer drinking students. Who knew barley could be a suitable substitute for chicken wings?!

Steamed sweet potatoes cubes, fresh veggies, barley, and black beans are dressed with a lime, chili vinaigrette and the result is a refreshing and very satisfying salad. Make this on Monday and enjoy it all week for lunch or snack with no extra Weight Watcher's points or calories wasted.

(Thanks, Karen!)

2 salmon fillets (about 8 ounces each), skin removed
3 tablespoons ground mustard
2 tablespoons sour cream
3 teaspoons honey
1 teaspoon dried dill weed
8 buttery crackers, crushed (I used whole grain Ritz)

Heat oven to 400 degrees. Line a baking sheet with foil and spray lightly with nonstick spray. Place salmon on the baking sheet. In a small bowl, combine mustard, sour cream, honey, and dill weed. Spread over the salmon fillets. Top with crushed crackers just before baking.
Bake for 12 - 15 minutes or until the salmon is just cooked through and flaky.

**see blog entry from 1/10/10 for more info on Nurture**

1 sweet potato, peeled and cut into 1 inch cubes
1 cup cooked barley
1 15 ounce can black beans, drained and rinsed
1/2 red bell pepper, diced
1/2 red onion, diced
2 limes, juiced
3 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon honey
salt/pepper to taste
1/4 cup chopped cilantro

Steam sweet potato on a steamer rack in a large pot for 10 minutes or until fork tender. Do not over cook! Mix together lime juice, olive oil, chili powder, cumin, honey, salt and pepper in large bowl. Add cooked barley, black beans, red pepper, red onion, cooled sweet potatoes, and chopped cilantro and combine gently. Serve warm or at room temperature.

**I love making salads like this because I can set aside individual parts for the kids plates. Tonight I served them plain barley(they were told it was rice), chopped veggies, a few black beans, and small pieces of fish. My son loved the fish and they all loved the barley. Not one had a clue they were eating such a healthy meal!**

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