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Honey-Dijon Glazed Wild Salmon with Citrus Frisee Salad
Honey-Dijon Glazed Wild Salmon
with Citrus Frisee Salad
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Honey-Dijon Glazed Wild Salmon

with Citrus Frisee Salad

INGREDIENTS

Serves 2
  • Honey-Dijon Glazed Salmon
  • 2 (4- to 5-ounce) pieces of wild salmon
  • Salt and pepper, to taste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey
  • 1/2 lemon
  • 1 tablespoon olive oil
  • Citrus Frisee Salad
  • 2 cups friseé, rinsed and dried
  • 1/2 Cara Cara orange, peeled and sliced
  • 1/2 blood orange, peeled and sliced
  • 1/2 avocado, sliced
  • 1 tablespoon fresh squeezed orange juice
  • 1 tablespoon white Balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste
Recipe by Anna Watson Carl

STEP  OF 

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DIRECTIONS SHOW STEP-BY-STEP

Preheat the oven to 400°F.

Arrange the salmon fillets on an an aluminum foil-covered baking sheet, skin-side down. Season with salt and pepper. In a small bowl, whisk together the mustard and honey. Brush the top of the salmon filets with the glaze and drizzle with olive oil.

Cut two thin slices of lemon and place one on each piece of salmon. (Reserve the extra lemon.) Bake for 8 minutes or until just cooked through.

Meanwhile, make the salad. Toss the frisé, orange slices, and avocado slices. In a small bowl, whisk together the orange juice, vinegar, and olive oil; season with salt and pepper. Set aside.

Remove the salmon from the oven and squeeze with the juice from the remaining wedge of lemon. Toss the salad with the vinaigrette and serve each place with a piece of salmon and some salad.

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