Hot pretzels, chicken tenders, egg rolls—these finger-food favorites wouldn’t be the same without a dunk in honey mustard. But you haven’t met this tangy-sweet sauce’s true match until it’s been paired with pineapple and drenched over a thick-cut salmon filet. A refreshing change of pace from the usual lemon juice-salmon splash, honey-mustard glaze is surprisingly easy to make. In fact, the ingredients are…obvious. You’ll just boil them together for a bit to thicken before the mixture is drizzled on.
Tropical Salmon With Homemade Honey-Mustard Glaze
Ingredients
½ cup raw honey
2 Tbsp. Dijon mustard
2 to 3 fresh salmon filets
1 cup fresh pineapple chunks
1 small jalapeño, diced
Salt and pepper to taste
1 cup dry quinoa
Optional: chicken broth
Directions
- In a small saucepan over medium heat, whisk together honey and mustard. Bring to boil, then simmer until thick; remove pan from heat.
- Place my salmon filets on a foil-lined baking dish; sprinkle filets with salt and pepper.
- Arrange pineapple chunks and jalapeño on salmon.
- Brush salmon with honey mustard mixture, pouring extra into baking dish.
- Broil on high for 5 to 7 minutes.
- To prepare quinoa, combine quinoa and 2 cups of water or chicken broth in medium-sized pot. Bring to a boil, reduce heat to low, cover and simmer until quinoa is tender and most of liquid is absorbed (about 15 to 20 minutes). Fluff quinoa with a fork.
- Serve salmon on a bed of quinoa.