| Did a friend forward this to you? Sign up here. Honey-mustard Years ago, I was watching an episode of "Iron Chef" in which Bobby Flay was either being challenged or a challenger. His copper hair was disheveled, and he was frazzled — running way behind schedule, slamming oven doors, pushing steamer buttons, rushing to garnish his plates before time was up. My memory of this scene is admittedly fuzzy; I don't recall who Flay was up against or even what year this was. But I remember that at the last possible minute, he realized he had forgotten to make a sauce for his dish, and so he pulled out a squeeze bottle of mustard and a jar of honey and mixed them together in a bowl. Moments later, as the judges were tallying their scores, they remarked on the "genius" sauce. That sweet-and-spicy honey mustard saved the day — Flay was crowned the champion. For some reason, I remember that scene every time I make honey-mustard, a two-ingredient wonder that can do so much. Tonight, let's employ it as a glaze for salmon — though other proteins will work, too — because if it's good enough to win "Iron Chef," it's good enough for dinner tonight.  | Today's recipe |  Photos by Stacy Zarin Goldberg for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Honey-Mustard Glazed Salmon With Endive and Green Apple SaladI love so much about this Ellie Krieger recipe: The lemon juice in the honey-mustard glaze, the crunch of the endive and apples, the simplicity. But here's how you can play around with it: - If you don't eat fish >> try this glaze on chicken cutlets, pounded thin, or thin slabs of firm tofu or tempeh. It would also be nice on steamed and seared cauliflower slabs.
- Out of honey? >> Maple syrup works just as well.
- No endive? >> Any tender leafy green is fine. Thinly sliced celery and its leaves or shaved carrots would be good, too.
- Want to try something other than apple? >> How about pear or persimmon?
- The chives are nice here >> but you could use parsley instead, or skip the fresh herbs.
Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4
Active time: 15 mins
Total time: 25 mins Ingredients - 3 tablespoons Dijon mustard
- 2 tablespoons honey
- Juice of 1/2 lemon, divided
- Four 6-ounce skinless salmon fillets, preferably center-cut
- 1/2 teaspoon freshly ground black pepper, divided
- 5 medium Belgian endive (about 1 pound), chopped into 1/2-inch pieces
- 1/2 large Granny Smith apple, cored, cut into wedges and then sliced across into 1/2-inch pieces
- 2 tablespoons extra-virgin olive oil
- About 20 fresh chives, cut into 1/2-inch pieces
- 1/4 teaspoon fine salt
Steps1. Position an oven rack in the upper third of the oven (5 or 6 inches from the broiler) and preheat to 400 degrees. Line a large, rimmed baking sheet with foil. 2. In a small bowl, whisk together the mustard, honey and 1/2 teaspoon of the lemon juice. 3. Arrange the salmon fillets on the baking sheet, skinned sides down, then use 1/4 teaspoon of the pepper to season the fish. Drizzle a heaping 1 tablespoon of the honey-mustard sauce on top of each fillet. Roast for 10 minutes per inch of thickness. 4. Increase the oven temperature to broil; broil for 1 to 2 minutes, just until the fillets are lightly browned. Watch them closely to avoid overcooking. 5. While the fish is broiling, in a medium bowl toss together the endive and apple with the oil and remaining lemon juice. Add the chives, the salt and the remaining 1/4 teaspoon of pepper, and toss to combine. 6. Divide the salad among individual plates, then top each portion with a salmon fillet. Serve warm or at room temperature. Adapted from "Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less," by Ellie Krieger (Houghton Mifflin Harcourt, 2013). Tested by Lisa Cherkasky. Nutrition information per serving (based on 4): Calories: 490; Total Fat: 30 g; Saturated Fat: 6 g; Cholesterol: 95 mg; Sodium: 420 mg; Carbohydrates: 19 g; Dietary Fiber: 5 g; Sugars: 13 g; Protein: 36 g.  | Dessert | 🍪 Cookie of the Day: Spiced Spelt Cookies.
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