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Marinating deepens the flavor, so coat the fish in the honey-mustard mixture and chill overnight if time permits.
Honey and mustard salmon
- Preparation time:
- Cooking time:
- Total time:
This punchy marinade transforms simple salmon fillets into a sizzling Asian experience. Marinate overnight for a deeper flavor.
2 Tbsp. soy sauce/ tamari
1 level tsp. honey
1 level tsp. Creole or grainy mustard
1½” piece fresh ginger, peeled and grated
Finely grated zest and juice of 1 lime, plus wedges to serve
4 skinless salmon fillets
1½ cups cherry tomatoes, halved
2 garlic cloves, minced
½–1 tsp. crushed red pepper flakes
2 bags (8–9-oz. each) baby leaf spinach
Cooked rice noodles, for serving
*Please note up to 10 short sprays of any cooking spray are Free. After that, count ½ Syn for every additional 5 sprays used.
- Preheat the broiler. Spray a rimmed baking sheet with cooking spray*.
- In a pie plate, mix together the soy sauce, honey, mustard, ginger and lime zest and juice. Add the salmon and turn to coat well. Place the salmon on the prepared baking sheet.
- Broil the salmon 4–6” from the heat source for 10–12 minutes, until firm and just cooked through. Place the cherry tomatoes around the fish for the last 2–3 minutes of cooking time.
- Meanwhile, spray a large, deep nonstick or ceramic skillet with cooking spray. Place over medium heat. Add the garlic and crushed red pepper and cook, stirring, for 30 seconds until fragrant. Add the spinach, in batches if necessary, and a tablespoon water. Cook, tossing, until just wilted, 4–5 minutes. Season to taste with salt and pepper.
- Divide the spinach among four plates, top with the fish and tomatoes. Serve with lime wedges and noodles.