foodie fridays: honey mustard salmon with spinach and herbed pilaf

My mother has taught me many things.

She taught me how to sew on a button.

She taught me how to roll out sugar cookie dough and make homemade frosting.

She taught me how to recycle.

She even taught me taught me how to do the moonwalk (which I can still do!).

In my eyes, my mother is nothing short of amazing (have you seen her creative genius over at Night Kitchen Vintage?). Her passion for life and curious nature are absolutely infectious. I couldn’t imagine life without her because not only is she mother, but she’s also my best friend.

Since Mother’s Day is this coming Sunday, and given the fact I live out of state, I thought it would be fun to make her a “virtual” brunch to help celebrate the special day. So I did what any good blogger would do for their mama and did a little recon.

I texted her asking, how Josie was doing? Did Dad and her have plans for the weekend? How’s the new Ju-Ju building? And then somewhere in there I asked…

Me: “What is your favorite meal?”

{two seconds later this text appeared}

Mom: “Honey mustard salmon on a bed of spinach leaves drizzled with lemon vinaigrette, almondine rice, ciabatta roll with butter, and a crisp Chardonnay.”

Me: “Okayyyy. That’s it?”

Mom: “Yep.”

I immediately thought, damn she’s good and quickly got to work. The funny thing about this meal is salmon was one of the first things she taught me how to cook while I was away at college. She wanted me to eat healthy and figured I was smart enough to throw a piece of salmon on a baking sheet and bake for 15 minutes. She was right.

Anyways, this meal is flavorful and super easy to make. I topped the salmon with Dijon honey mustard and organic honey, baked for 15 minutes. Instead of doing a true lemon vinaigrette, I used my famous Dijon vinaigrette and squeezed a couple of lemon drops all over the salad and salmon. Next, and this only because I can’t make rice, I decided to party with some store-bought herbed rice pilaf. Hey, no one is perfect! All that was left was slabbing a piece of butter on a ciabatta roll and pouring a glass of Chardonnay.

And there you have it, Mother’s Day brunch in less than 30 minutes. Now go kiss, hug, or call your mother and tell her she means the world to you!

Happy Mother’s Day!

Honey Mustard Salmon with Spinach and Herbed Pilaf

Serves 2

Prep Time: 20 minutes
Cook Time: 25 minutes

Ingredients:
for the salmon:
2 half pound pieces salmon
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon olive oil
salt and pepper

for the salad:
2 cups spinach, washed
1/2 lemon juice, squeezed over salad

for the Dijon vinaigrette:
1/4 cup extra virgin olive oil 

2 teaspoons red wine vinegar
1 teaspoon honey
1 teaspoon sugar
1 teaspoon Dijon mustard (more if you want)
salt and pepper 

for the herbed pilaf:
1 box store bought herbed pilaf

Directions:
for the salmon:
Preheat oven to 350 degrees. Line a baking sheet with foil and spray with non-stick cooking spray. Place two pieces salmon on the baking sheet. Top with Dijon mustard and honey. Drizzle with olive oil and a pinch of salt and pepper. Bake for 15 minutes.

for the salad:
Place salad in serving bowls and squeeze lemon juice on top.

for the Dijon vinaigrette:
Mix all ingredients in a bowl until well combined. 


for the herbed pilaf:
Cook  according to package instructions.