Salmon · Seafood

Broiled Salmon with Honey-Mustard-Almond Topping


This is what I made for my husband's birthday earlier this week.

We had gone in search of whole snapper, but no luck there, so Bill picked out a nice piece of Wild Caught Alaskan Salmon and a dozen oysters, and I took it from there.

For the salmon – I combined the last of some nice grainy mustard, several generous spoons of Gray Poupon, and a bunch of honey.  Pretty easy.  Just tasted it as I went along to make sure the ratio of honey to mustard was good.


Later on a also added some crushed sliced almonds, because I thought they'd add a nice crunch.  They did.

Next, I measured out some black rice into a pot and added water according to the package directions. 


Here's what it looks like – it's pretty cool.


And here's how it looks while it's cooking –


While that was simmering (the rice took the longest to prepare – bring to a boil then simmer 30 minutes), I put together a simple salad of mixed lettuces and crumbled bleu cheese and raisins.


Then it was time to cook the salmon.


I got my honey/mustard/almonds mixture…


And slathered it on top of the salmon.


I cooked it on a grill pan on top of the stove for a few minutes while the oven heated up, and then I put it under the broiler for about 5 minutes at the most.  When it came out, it looked like this.


Pretty soon the rice was ready, too…


As were the oysters Bill shucked while I was cooking the other food.


And then it was time to eat.


A pretty simple meal, but quite good.  The thickest part of the salmon was medium-rare, and the rest of the fish was moist and tasty.  Try it!   


One thought on “Broiled Salmon with Honey-Mustard-Almond Topping

  1. Love salmon med. rare. Cooked Monk Fish last night and just cooked it through. Delicious. Overcooked fish/shellfish are not fun to eat. mhyg

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