Seafood
Mustard-Rosemary Salmon with Leeks & Fennel
Enjoy this flavorful Salmon in a Mustard-Rosemary Glaze, a perfect blend of savory mustard, honey, and fresh herbs. Paired with leeks and fennel, this dish brings out the natural flavors of the salmon with a light, elegant glaze. Join Chef Healthy Henry in creating this easy yet gourmet meal that‚‘s
Ingredients
- Salmon & Glaze 4 skinless salmon fillets (4 oz each)
- 1 tbsp olive oil
- 1 tbsp whole-grain mustard
- 1 tbsp honey
- 1 tbsp chopped fresh rosemary
- 1/2 tsp toasted fennel seeds
- Salt and black pepper, to taste
- Vegetables & Edamame
- 1 large leek, sliced (white and light green parts only)
- 1 small fennel bulb, thinly sliced
- 1 tbsp unsalted butter
- 1 tbsp white wine or lemon juice
- 2 cups shelled edamame (thawed if frozen)
- 2 tbsp chopped parsley, for garnish
Directions
- 1
Preheat Oven Preheat oven to 400°F (200°C).
- 2
Position a rack in the center. Make the
- 3
Mustard Glaze In a small bowl, combine mustard, honey, rosemary, fennel seeds, and a pinch each of salt and pepper. Stir until smooth; set aside.
- 4
Prepare Vegetables Clean leek thoroughly to remove grit; slice into thin half-moons.
- 5
Trim fennel bulb, remove any tough outer layers, and slice thinly.
- 6
Reserve fronds for garnish if desired. Sauté Leeks & Fennel Heat butter and olive oil together in a large oven-safe skillet over medium heat.
- 7
Add leeks and fennel; cook, stirring occasionally, for about 5 minutes until softened.
- 8
Pour in white wine (or lemon juice), scraping up any browned bits. Let reduce for 1 minute.
- 9
Add Edamame Stir in edamame and season with a pinch of salt and pepper. Cook for 2 minutes to warm through.
- 10
Spread the mixture evenly in the skillet.
- 11
Add Salmon Pat salmon fillets dry and place them on top of the vegetable-edamame mixture.
- 12
Spread the mustard glaze evenly over each fillet.
- 13
Bake Transfer skillet to the oven and bake 12–14 minutes, or until salmon flakes easily with a fork and reaches 125–130°F for medium-rare (cook longer if desired).
- 14
Garnish & Serve Sprinkle with parsley (and reserved fennel fronds, if using).
- 15
Serve salmon over the vegetable-edamame mix, spooning any pan juices on top.
