Grilled salmon with ginger-plum mustard glaze served with spinach salad and rice

Ingredients

  • 1 ripe plum, pressed to yield 2 tablespoons plum juice
  • 3 tablespoons soy sauce
  • 2 tablespoons Dijon mustard
  • 1 tablespoon minced ginger
  • 1 tablespoon honey
  • 1 tablespoon olive oil
  • salt and pepper
  • 1 bunch scallions
  • 4 (6oz) salmon fillets
  • Spinach for salad
  • 4oz mushrooms, (about half a pack) sliced for salad
  • Salad dressing

Instructions

  1. Combine the plum juice, soy sauce, dijon mustard, ginger and honey in a zip lock bag.
  2. Add the salmon, marinate in the fridge while you make the salad and rice.
  3. Heat a grill pan to medium heat, add olive oil.
  4. Remove the salmon from the bag, reserve the marinade.
  5. Place the salmon on the grill pan, cook for about 6 minutes on each side or until flaky.
  6. Place the marinade from the zip lock bag in a small sauce pan, bring to a boil for about 2 minutes.
  7. Serve the marinade with the salmon, salad and rice. Garnish with chopped scallions.
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