Follow
Share
Tweet
Pin
Comment
Ask
easy one pan pineapple coconut shrimp rice
This easy one-pan creamy honey mustard asparagus salmon with potatoes dish is a winner on every table. Simple, delicious, one-pan recipe, and made in under 30 minutes, this will make your night.
Ingredients for the honey mustard asparagus and salmon recipe
- Salmon. A superhero when it comes to nutrition. Rich in Selenium, Phosphorus, Vitamin B, protein, and healthy fats. It also contains astaxanthin, an antioxidant with powerful health benefits, which may help the brain, heart, skin, and nervous health..
- Asparagus. This recipe calls for green asparagus. This low-calorie vegetable is a fantastic source of antioxidants, Vitamins A, C, E, and K, Potassium, fiber, and folate. Green asparagus is preferred for its ease of cooking compared to white asparagus.
- Potatoes. You can use any potato you like. Baby potatoes are preferred for this recipe.
- Mustard. The sauce will need mustard. You can use Dijon mustard or any mustard you have at home.
- Honey. Honey combined with mustard is the perfect combo. The honey sweetens the sauce, but it won't taste too sweet; it will have the ideal amount and will not dominate as it harmonizes perfectly with the other ingredients.
- Dill. This herb not only gives the dish a fresh taste but is also highly nutritious. Dill contains a good amount of fiber, calcium, magnesium, Phosphorus, potassium, sodium, and vitamin C. In traditional Chinese medicine, dill was/is used to treat many health issues, including kidney diseases, fever, cold, cough, and bronchitis, to name a few.
- Chives. Another herb with a powerful profile. Chives are a good source of folate, choline, and Vitamins A, C, and K.
- Basil leaves. The basil leaves harmonize perfectly with the other herbs.
- Garlic cloves. The garlic cloves will give the dish a lot of flavor, but it won't dominate.
- Heavy cream. Heavy cream rounds up the sauce perfectly. I use 30% fat heavy cream.
- Spices. We won't use many spices as we won't need them. But don't worry; the dish will taste flavorful because of our fresh ingredients.
- Butter. Just a little bit of butter to fry the salmon in—it's the perfect source of fat/oil because it complements the dish perfectly.
Instruction for the perfect honey mustard salmon recipe with asparagus
- What you will need before cooking - You will need a board to cut the ingredients, a sharp knife, a spatula, a whisk, a tablespoon, a teaspoon plate for the fish, a small bowl for the garlic, a small bowl for the herbs, a bowl or big measuring cup to mix the sauce, a big pot for the potatoes, a pan (30 cm/12 inches).
- If you are using potatoes as a side dish, wash them under rinsing water. Then, add them to a big pot filled with water. The potatoes should be completely covered with water. Add some salt and cook on medium-high on the stove until the potatoes are soft.
- Wash the asparagus, dill, chives, and basil leaves under rinsing water. Then, wash the Salmon with lemon and water. If needed, remove the skin from the Salmon and cut it into four pieces. Dry the Salmon with a paper towel.
- Peel the garlic cloves and mince them. We want the garlic to be very thin as it should set all its aroma free. If you don't want to chop it, use a garlic press.
- Remove the ends of the asparagus by cutting 2cm (1 inch) off. Then, cut the rest of the asparagus into four pieces so you have smaller asparagus pieces. Put them aside.
- Chop the dill, chives, and basil leaves (optional) into tiny pieces. Remember, you don't want big chunks of weed in your sauce.
- Into a measuring cup or bowl, mix mustard, honey, water, dill, chives, basil leaves, spices, and heavy cream and whisk until well combined.
- Now to the cooking. Put a pan on medium-high level on the stove and add one tablespoon of butter to the pan.
- Add the salmon pieces to the pan when the butter is melted and hot. Sprinkle some salt on top of the Salmon and fry for about one minute.
- Add the chopped garlic and turn the salmon upside down. Fry for another minute, remove the Salmon from the pan, and set aside until it's later needed.
- Immediately add the asparagus to the same pan and fry for about 2 minutes. Then, pour the mixed sauce over it and add the Salmon.
- Set the stove on medium heat and cook for about 20 minutes or until the asparagus is soft.
- Remove the pan from the stove and add the cooked potatoes, or serve with whatever side dish you like.
Tips
- Remove the skin from the Salmon.
- Don't forget to cut the ends of the asparagus (about 2 centimeters/ 1 inch)
Other side dishes for the honey mustard salmon and asparagus recipe
You can have this fantastic salmon and asparagus dinner with rice, mashed potatoes like this one, or Tagliatelle, instead of the cooked potatoes- it's up to you.
How to store the creamy honey mustard asparagus salmon with a potato dinner recipe
The delicious honey mustard asparagus salmon meal can be stored in an airtight container in the fridge for about two days.
Other fish and seafood recipes that you could also like
Cooking-Mode
easy one pan pineapple coconut shrimp rice
Preptime: 5min
Cooktime: 25min
Waittime:0min
Totaltime:30min
Copy
Ingredients for the main:
| 1 | onion |
| 3cloves | garlic cloves |
| 300g | broccoli |
| 200g | zucchini |
| 100g | carrots |
| 500g | pineapple |
| 200ml | coconut cream |
| 800g | cooked rice |
| 300g | shrimps |
| 2tbsp | coconut oil |
Ingredients for the spices:
| 1tsp | pepper |
| 0.5tsp | coriander powder |
| 1tsp | ginger powder |
| 0.5tsp | thyme |
| 0.5tsp | turmeric |
| 2tsp | paprika powder |
| 2tsp | cumin powder |
| 1tsp | oregano |
| salt |
- Wash the rice.
- Cook the rice.
- Wash the carrots, zucchini, and broccoli.
- Mix coriander, ginger, thyme, turmeric, paprika, cumin, and oregano in a bowl.
- Peel the onion and garlic cloves and chop the onion, mince the garlic.
- Cut the pineapple into cubes, peel the carrots and cut them into fine strings, cut the zucchini into rings.
- Clean the shrimp and dry them.
- Heat coconut oil in a pan on high, add shrimp, salt, and pepper and fry for 2 minutes.
- Reduce heat to medium-high, add onion, saute for a minute, add garlic, saute for another minute.
- Add spices, saute for a minute.
- Add broccoli, carrots, and zucchini, cover and cook for 10 minutes.
- Add coconut cream, stir.
- Add cooked rice, increase heat, fry for 3 minutes, adjust salt.
- Serve garnished with peanuts and lime.
- ENJOY!
×
1
/14
Ingredients
Hi, welcome to my Food blog! My name is Coco. I’m 27 years old. You can call me the lucky one for marrying my soulmate, best friend and biggest cheerleader. My greatest blessing is being the mother of a beautiful girl and a baby boy. I spent the first 6 years of my life in the Dominican Republic. My family then moved to Germany, where I still live.
