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Honey Mustard Salmon with Sundried Balsamic
12 | oz | Salmon
1 | Tb | Cuisine Perel Sage Honey
2 | Tb | Cuisine Perel Whole Grain Mustard
1 | Tb | Cuisine Perel Grapeseed Oil
¼ | Cup | Cuisine Perel Sundried Tomato Balsamic
1
Preheat the oven to 425 degrees.
2
Make the honey mustard glaze: In a small bowl, stir together the Sage honey and whole-grain mustard. Season with
salt and pepper.
3
Roast the salmon: Pat the salmon dry with a paper towel. Season on all sides with salt and pepper. Place on a lightly
oiled baking sheet. Spread each salmon fillet with most of the glaze, reserving 1 Tablespoon for later.
4
Make the Reduction: Heat ¼ cup Sundried Tomato Balsamic on medium heat in a small pan. Make sure it does not
boil. Once thick let it cool and spoon over Salmon.
5
Plate: Serve salmon with your favorite greens and grains
Ingredients
12 | oz | Salmon
1 | Tb | Cuisine Perel Sage Honey
2 | Tb | Cuisine Perel Whole Grain Mustard
1 | Tb | Cuisine Perel Grapeseed Oil
¼ | Cup | Cuisine Perel Sundried Tomato Balsamic
Directions
1
Preheat the oven to 425 degrees.
2
Make the honey mustard glaze: In a small bowl, stir together the Sage honey and whole-grain mustard. Season with
salt and pepper.
3
Roast the salmon: Pat the salmon dry with a paper towel. Season on all sides with salt and pepper. Place on a lightly
oiled baking sheet. Spread each salmon fillet with most of the glaze, reserving 1 Tablespoon for later.
4
Make the Reduction: Heat ¼ cup Sundried Tomato Balsamic on medium heat in a small pan. Make sure it does not
boil. Once thick let it cool and spoon over Salmon.
5
Plate: Serve salmon with your favorite greens and grains