{Honey-Mustard Ginger}-Glazed Salmon

Queen of the Kitchen: Episode 1

 
{Honey-Mustard Ginger}-Glazed Salmon
with Roasted Brussels Sprouts and Turmeric Sweet Potato Wedges
 
Recipe for 1. Multiply as you see fit.
Total time: approximately 1 hour
 
Ingredients
Salmon:
6oz. fillet of fresh (NOT previously frozen) salmon (preferably wild-caught)
1 Tablespoon dijon mustard
1 Tablespoon honey
Fresh ginger root
 
Brussels Sprouts:
About half a pound of fresh brussels sprouts
Olive oil
Himalayan pink salt
Black pepper
 
Sweet Potato Wedges:
1 small sweet potato
Olive oil
Turmeric
 
Instructions
  1. Preheat the oven to 450.
  2. Line a cookie sheet with tin foil, and spray it with olive oil (or other cooking) spray.
  3. Cut the ends off the sweet potato and then cut the remaining potato into 3-inch sections (about in half). Cut each half lengthwise, and then slice each of those into quarters.
  4. Place cut wedges into a bowl. Drizzle with olive oil - not too much - and toss to coat.
  5. Place wedges onto cookie sheet. Sprinkle with turmeric.
  6. Cut brussels sprouts in halves if small, quarters if large. Place the cut sprouts into the same bowl you used for the sweet potato wedges, and drizzle them with olive oil. Toss to coat.
  7. Place brussels sprouts on cookie sheet (fine to use the same one if you have enough space), and sprinkle with salt and pepper.
  8. Place cookie sheet with vegetables into oven, and leave there for about 15 minutes.
  9. On a second cookie sheet, place a piece of foil about the size of the sheet. Fold the edges up so you have something to hold onto later.
  10. Rinse your salmon fillet in the sink, and pat it dry with a paper towel. Then place it on the cookie sheet.
  11. In a ramekin (or other small bowl), pour dijon mustard and honey, and mix together with a fork or small whisk.
  12. Grate fresh ginger into the bowl with the honey-mustard. You can do as much or as a little as you like, and feel free to taste it as you go to decide how much to add!
  13. Using a small spatula (or a spoon), spread about half of the glaze onto the salmon, making sure to get the sides as well as the top.
  14. Pop the oven open, and pull the veggies out. Using a fork or a spatula, turn the wedges and sprouts over so that the browned side is up, and replace the sheet in the oven.
  15. Turn the oven down to 400, and put the salmon in the oven as well.
  16. After about 6-8 minutes, check on everything. The salmon should be mostly cooked - you can tell because it will be a much lighter color outside, and the inside will be pretty close to matching. When it reaches this point, take it out, and put it into the broiler for about 2 minutes.
  17. While the salmon is in the broiler, remove the veggies from the oven, and use a spatula to plate them.
  18. Remove the salmon from the broiler, give it another coat of glaze, and broil it for another 30 seconds. Make sure not to leave it in too long, or it will burn!
  19. Once the salmon is done, remove it from the broiler. Use a spatula to remove the salmon from the foil. If you like the skin, slide the spatula between the skin and the foil. If you don't like the skin, slide the spatula between the meat and the skin, leaving the skin stuck to the foil!
  20. Go enjoy your delicious healthy meal!