Hot-Mustard Salmon with Miso-Glazed Asparagus

Name: Hot-Mustard Salmon with Miso-Glazed Asparagus
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 680 grams thin asparagus, trimmed; 2 Tbsps Dijon mustard; 2 teaspoons honey; 1 Tbsp fresh lime juice; 1 Tbsp light miso paste; 1 teaspoon pure olive oil; 907 grams salmon steaks, cut 1/2 inch thickkinned, boned and divided into chops; 4 servings Salt and freshly ground pepper; 1 teaspoon sriracha hot sauce or other red chile garlic sauce

You can never have too many main course recipes, so give Hot-Mustard Salmon with Miso-Glazed Asparagus a try. This recipe serves 4. One portion of this dish contains around 50g of protein, 16g of fat, and a total of 390 calories. From preparation to the plate, this recipe takes approximately 45 minutes. A mixture of miso paste, dijon mustard, honey, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet.

Instructions

In a small bowl, combine the mustard with the honey and hot sauce.

Ingredients you will need

Hot Sauce

Mustard

Honey

Equipment you will use

Bowl

Spread the mixture on both sides of the salmon chops, arrange them in a single layer on a large dish and refrigerate for at least 10 minutes and up to 30 minutes.

Ingredients you will need

Salmon

Spread

Preheat the oven to 50

Equipment you will use

Oven

On a large rimmed baking sheet, drizzle the asparagus with the olive oil, rolling the spears to coat. Season with salt and pepper and roast for 4 minutes, or until crisp-tender.

Ingredients you will need

Salt And Pepper

Asparagus

Olive Oil

Equipment you will use

Baking Sheet

Meanwhile, in a small bowl, combine the miso paste with the lime juice.

Ingredients you will need

Lime Juice

Miso

Equipment you will use

Bowl

Remove the baking sheet from the oven and brush the asparagus generously with the paste. Return to the oven and roast for 3 minutes, or until tender and glazed. Keep warm.

Ingredients you will need

Asparagus

Equipment you will use

Baking Sheet

Oven

Preheat the broiler. Using a spatula, scrape most of the marinade off the salmon and arrange the chops in a layer on a rimmed baking sheet. Broil the salmon on 1 side only for 3 minutes, or until well browned; rotate the baking sheet for even cooking.

Ingredients you will need

Marinade

Salmon

Equipment you will use

Baking Sheet

Broiler

Spatula

Transfer the salmon and asparagus to plates and serve at once.

Ingredients you will need

Asparagus

Salmon

Equipment

Ingredients

Servings:

680grams

thin asparagus, trimmed 2Tbsps

Dijon mustard 2teaspoons

honey 1Tbsp

fresh lime juice 1Tbsp

light miso paste 1teaspoon

pure olive oil 907grams

salmon steaks, cut 1/2 inch thickkinned, boned and divided into "chops 4servings

Salt and freshly ground pepper 1teaspoon

sriracha hot sauce or other red chile garlic sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The 7Cellars Elway's Reserve Chardonnay with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.