My local Sam’s Club has been carrying some really great quality Salmon for the last 6 months or so. I love salmon and am always looking for interesting ways to prepare it. I saw this Honey Mustard Salmon with Avocado Basil Sauce on Half Baked Harvest and immediately wanted to try it. Check out my post on Honey Garlic Chipotle Salmon Bowls for another great salmon recipe.
My family is pretty obsessed with mustard. We love any and all kinds. There are often interesting mustards in our Christmas stockings. So any recipe with mustard in the title will pretty much guarantee I’m going to make it.
In this recipe, the salmon is rubbed with garlic, spices, honey and mustard. It is grilled or roasted (I did oven roasted) and is served with a sauce made from avocado, basil, lime and jalapeno. The original recipe calls for topping with raw cherry tomatoes. I love the flavor of oven blistered tomatoes, so I used those instead. I also served this on a bed of arugula to fill out the meal a little more. This meal was fresh, light and delicious and it will definitely go on my make again list.
Honey Mustard Salmon + Avocado Basil Sauce + Blistered Tomatoes
Ingredients
For the salmon:
- 2 lbs salmon
- 2 tbsp olive oil
- 2 tsp smoked paprika
- 2 tsp cumin
- 4 cloves garlic minced
- 1 lemon – zest and juice
- pinch red pepper flakes
- salt and pepper
- 1/4 cup Dijon mustard
- 1/4 cup honey
- 1/4 tsp cayenne pepper
- arugula to serve (optional)
For the sauce:
- 1 avocado
- 1/2 cup basil
- 1 jalapeno
- 1 lime, juiced
- salt and pepper to taste
For the tomatoes:
- 1 pint cherry tomatoes
- 1 tbsp olive oil
- salt and pepper
Instructions
For the salmon:
- Line a baking sheet with foil and spray with cooking spray. Place salmon on the foil lined sheet. I usually cut it into pieces first so that the edges of each piece get nicely cooked. Combine the paprika, cumin, garlic, lemon zest, red pepper flakes, salt and pepper. Drizzle the fish with the oil and rub with the spice mix. Mix the lemon juice, mustard, honey, cayenne and some salt in a bowl to make the honey mustard glaze.
- Heat the oven to 400 degrees and place the salmon in. Cook about 10-15 minutes, or according to your preference for salmon. We like our salmon in this preparation fully cooked and slightly dried/charred at the edges, so I usually broil it a little at the end with with the honey mustard brushed over it.
For the sauce:
- Combine the sauce ingredients in a blender and blend until smooth, adding a little water as needed to make it thinner.
For the tomatoes:
- On another foil lined baking sheet, toss tomatoes with oil, salt and pepper, and place under the broiler for a few minutes. Toss them occasionally and let them get nice black blistered spots on them.
To serve:
- Place some arugula on a plate and place salmon on top. Spoon the tomatoes over and drizzle with the avocado sauce.
Yum! Wanna try the sauce…sounds so good😋💕✨
I was a little unsure about honey mustard and the sauce together but it was delicious! I added a splash of vinegar to the sauce for a little more acidity in it. I forgot to put that in the recipe. Or it could have used a little more lime juice. 😀