Elevate your dining experience with Chef’s Plate‘s sumptuous Honey-Mustard Glazed Salmon, served alongside aromatic infused rice and crisp green beans. This elegantly curated dish marries the rich, oily texture of jumbo salmon filets with the sweet and tangy flavours of a homemade honey-mustard glaze, promising a meal that’s as delicious as it is visually appealing. Accompanied by basmati rice enhanced with the unexpected sweetness of dried cranberries, and green beans sautéed to perfection, then sprinkled with toasted almonds for an added crunch, each component plays its part in creating a harmonious plate. The zest and juice of a fresh lemon infuse the dish with a bright, citrusy accent, bringing a balance to the savoury notes and enhancing the overall freshness. Ideal for both special occasions and weeknight dinners, this Honey-Mustard Glazed Salmon recipe is a testament to the power of simple ingredients coming together to craft an undeniably gourmet experience. Follow the steps below for a meal that’s guaranteed to impress.
Honey-Mustard Glazed Salmon with infused rice & green beans
Ingredients:
- 450g jumbo salmon filet
- ¾ cup basmati rice
- 2 tbsp whole-grain mustard
- 1 tbsp honey
- 1 tbsp vegetable stock powder
- 170g green beans, trimmed
- 1 lemon
- 28g almonds, sliced
- 28g dried cranberries
Directions:
1. To a medium pot, add rice, vegetable stock powder and 1 1/3 cups water. Bring to a boil over high heat. Once boiling, cover and reduce heat to medium-low. Cook for 12-15 min, until rice is tender and water is absorbed. Remove the pot from heat. Stir in dried cranberries and 1 tbsp butter. Set aside for 5 min, off heat and still covered.
2. Meanwhile, in a small bowl, combine honey and mustard. Pat salmon dry with paper towels. Transfer salmon to a foil-lined baking sheet. Season generously with salt and pepper. Brush honey-mustard evenly over tops of salmon. Roast in the top of the oven for 16-20 min, until cooked through.
3. Meanwhile, trim green beans. Zest, then juice half the lemon. Cut remaining lemon into wedges. Heat a dry, large non-stick pan over medium heat. When the pan is hot, add almonds. Toast for 2-3 min, stirring often, until golden-brown. (TIP: Keep your eye on them so they don’t burn!) Transfer almonds to a plate.
4. To the same pan, off heat, add green beans, 2 tbsp water and 2 tbsp butter. Return to medium heat. Cover and cook for 4-6 min, swirling pan occasionally, until tender-crisp. Season with salt and pepper.
5. To the rice, stir in lemon juice and lemon zest. Divide infused rice, glazed salmon and green between plates. Sprinkle almonds over green beans. Squeeze a lemon wedge over top, to taste.
