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Looking for a great main dish for a dairy meal? This Honey Mustard Salmon Steak does the trick. And you get a delicious vegetable side dish out of it, too. These savory sprouts are an incredibly tasty veggie side. The best tip for prepping Brussels sprouts? Don’t overcook, or they’ll turn mushy and bitter. This recipe is from the Mehadrin Shavuos Cookbook.
6 slices salmon fillet, with skin
1 stick Mehadrin Butter, melted
1/4 cup honey
1/4 cup mustard
1/4 cup Mehadrin Sour Cream
5 cloves garlic, minced
2 pounds Brussels sprouts, ends trimmed
4 tablespoons Mehadrin Garlic Butter, melted
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper.
In a bowl, toss Brussels sprouts with melted butter, salt, and pepper.
Transfer Brussels sprouts to the prepared baking sheet; arrange in a single layer and bake for 15 minutes, stirring twice during cooking.
In the meantime, cut the salmon down the center until you hit the skin, then butterfly it open.
Melt the butter in a microwave-safe bowl and add honey, mustard, and sour cream.
Blend until smooth and fully combined.
Stir in the minced garlic.
Remove the baking sheet from the oven and add the salmon fillets.
Spread the sauce over the salmon fillets and bake for 15 minutes.
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