Summertime salmon is a feel-good, taste good healthy dish

By Jim Bailey
theyankeechef.blogspot.com

It is that time of year when we begin to notice last year’s summer attire (heck, even some of our winter clothes) are just a tad snug.

Here is a great recipe that will make you feel just a little better about what you are eating. Delicious, crunchy and a true feel-good dinner.

 

1/4 cup honey
1 teaspoon brown or Dijon mustard
1 teaspoon lemon juice
1/2 pound Napa cabbage, chopped
2 cups cole slaw mix
1 teaspoon pine nuts *
2 tablespoons olive oil
1 pound salmon fillets
Salt and black pepper to taste

 

In a small bowl, whisk together honey, mustard and lemon juice; set aside. In a larger bowl, toss together cabbage and cole slaw mix; set aside.

Add pine nuts to large skillet over medium heat. Toss and cook for 3 minutes; add oil. When oil is hot, add cabbage mixture. Cover and let cook while coating all sides of salmon fillets with honey mixture, about a minute.

Remove lid and place salmon on top of cabbage mixture. Cover, reduce heat to low and steam until salmon is completely cooked through, from 5 to 8 minutes, depending on the thickness of the salmon. Season to taste with salt and pepper before serving hot.

Enough for 2 to 3 people

* Sunflower seeds work extremely well here.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at theyankeechef@aol.com.

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