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Honey Mustard Salmon
For salmon:
2 T. Dijon mustard
1 T. honey
1/4 t. salt
1/4 t. ground black pepper
4 pieces salmon fillet with skin (about 6 oz. each)
For baby lettuce salad:
1 Gala or Red Delicious apple
2 T. seasoned rice vinegar
1 T. extra-virgin olive oil
1/8 t. salt
1/8 t. ground black pepper
1 (5-oz.) bag baby lettuces
For optional garnish:
Lemon slices
Parsley sprigs
To prepare salmon: Preheat broiler.
In a small bowl, with fork, mix mustard, honey, salt and pepper.
Place salmon, skin side down, on rack in broiling pan. Spoon mustard glaze over fillets. Place pan in broiler 5 to 7 inches from source of heat; broil 8 minutes or until fish flakes easily when tested with a fork (do not turn salmon over).
Meanwhile, prepare the salad: Core and cut apple into thin wedges. In large bowl, mix vinegar, oil, salt and pepper. Add baby lettuces and apple wedges; toss to coat.
Arrange salmon and salad on 4 dinner plates. Garnish with lemon slices and parsley.
4 servings.
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