So it’s Monday night, and I have a couple salmon filets, some arugula and leftover asparagus. What to do? Well, here’s what I came up with as a reasonably healthy but still decidedly yummy solution. We have a simple arugula salad with a drizzle of sweet balsamic vinegar, topped with some chilled asparagus and a honey-Dijon salmon filet. This is so simple it really doesn’t need a recipe.
Just start with a bed of salad greens with whatever you want to add. In my case that was some English cucumber, plum tomato and red onion slices. Blanch some asparagus but let it cook through to a nice al dente, then shock it until it chills. Season the cooked asparagus with some kosher salt, cracked pepper and a squeeze of fresh lemon juice, and lay it on top of the salad. Next, drizzle with some good quality thick, sweet balsamic vinegar.
For the salmon, season a couple filets with sea salt and white pepper. Mix a glaze of equal parts honey and Dijon mustard, about 2 tbsp. of each per filet. Heat some olive oil in a skillet and add the filets skin side down. Put about half of the honey-mustard mix on top of the filets.
After a few minutes, turn the filets and you will find that the skin should peel off easily. Coat the second side of the filets with more of the honey-mustard mixture. After a few minutes turn back to the original side until the filets are seared to a nice medium and the glaze shows a little char on both sides. Top the salads with the cooked salmon filets and you’re ready to serve.
That’s how you wing it on a Monday night. This whole dish should take only about 20 minutes to pull together, and it is both delicious and chock full of green veggie goodness. All that remains is to munch it down with a big happy grin on your face. Until our next visit to the kitchen together: Eat well, my friends!