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Asian Honey Mustard Salmon On Spinach and Mushrooms

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $1.68

$1.68 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

6 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian side dish Indian,Asian
spoonacular Score:77%

Spoonacular Score: 77%

 

One serving contains 103 calories, 9g of protein, and 4g of fat. This recipe serves 6 and costs $1.69 per serving. 1 person has made this recipe and would make it again. Head to the store and pick up soy, creole mustard, honey, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 78%. This score is good. Try Baked Mustard Garlic Salmon with Honey Mustard Sauce, Honey Mustard Chicken with Bacon and Mushrooms, and Asian Spinach Salad with Marinated Mushrooms for similar recipes.

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Chehalem INOX Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 13 dollars per bottle.

Chehalem INOX Chardonnay

INOX® takes its name from the abbreviation of the French word for stainless steel, inoxydable. The wine was created differently from most Chardonnay you've had. We think we've succeeded in expressing the crisp, steely, and fruit-rich side that we love about some Old-World Chardonnays. What makes this possible is the use of exclusively Dijon clones, exceptionally well suited to Oregon's cool climate and exhibiting a richness that does not depend on oak. INOX screams of the hallmarks of a cool climate-brightness, pinpoint fruit, and explosive aromas and flavors. We intend INOX for a full range of use, from hot weather chilling to elegant dinner complements.Quintessential INOX, with lovely white aromas of gardenia and other flowers, peach, apricot, pear, pineapple, and green apple candy showing on the nose and palate; it shows a great balance with relatively low alcohol for the year and bright acid; the length is lovely and the weight rich, with a supple, silky texture; flavors linger, with cherry and peach accents. Very pleased.

» Get this wine on Wine.com

Ingredients

Servings:
1 bag
1 bag baby spinach
baby spinach
5 Tbsps
5 Tbsps creole mustard
creole mustard
2 tsps
2 tsps garlic
garlic
2 Tbsps
2 Tbsps ginger
ginger
1 Tbsp
1 Tbsp honey
honey
1 pkg
1 pkg mushrooms
mushrooms
6 oz
6 oz salmon
salmon
1 Tbsp
1 Tbsp salt and pepper
salt and pepper
2 tsps
2 tsps sesame oil
sesame oil
2 Tbsps
2 Tbsps soy pulp
soy pulp
1
1  white onion
white onion
1 bag baby spinach
1 bag
baby spinach
5 Tbsps creole mustard
5 Tbsps
creole mustard
2 tsps garlic
2 tsps
garlic
2 Tbsps ginger
2 Tbsps
ginger
1 Tbsp honey
1 Tbsp
honey
1 pkg mushrooms
1 pkg
mushrooms
6 oz salmon
6 oz
salmon
1 Tbsp salt and pepper
1 Tbsp
salt and pepper
2 tsps sesame oil
2 tsps
sesame oil
2 Tbsps soy pulp
2 Tbsps
soy pulp
1  white onion
1
white onion

Equipment

mixing bowl
mixing bowl
baking pan
baking pan
sauce pan
sauce pan
mixing bowl
mixing bowl
baking pan
baking pan
sauce pan
sauce pan


Instructions

  1. For the salmon:
  2. Pat dry and massage in salt and pepper.
  3. In a small mixing bowl, combine creole mustard, honey, and soy.
  4. Place mixture in a bag with salmon and marinate for half an hour.
  5. Cook on 450 degrees 20 to 30 minutes in a baking pan coated with a little olive oil. Make sure the salmon is well coated with the marinade.
  6. In a large saucepan, saute sliced white onion in sesame oil. Then, add and saute mushrooms, garlic, and spinach, with salt, pepper, ginger, and soy. Cover and cook until the spinach has cooked down.
  7. Serve salmon on top of spinach.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.67
Ingredient
1 bag baby spinach
5 tablespoons creole mustard
2 teaspoons garlic
2 tablespoons ginger
1 tablespoon honey
1 package mushrooms
6 ounces salmon
1 tablespoon salt and pepper
2 teaspoons sesame oil
1 white onion
Price
$3.35
$0.75
$0.13
$0.08
$0.26
$1.26
$3.78
$0.02
$0.19
$0.24
$10.05

Tips

Health Tips

  • Many people proclaim the health benefits of honey, saying it possesses antibacterial, antiviral, anti-inflammatory, and antioxidant properties. Although the extent of its health benefits in humans remains unclear, studies have indeed confirmed that honey can help with cold symptoms and even heal wounds and prevent infections. If you're looking to reap the potential health benefits, dark raw honey is likely the best option.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • Wild Alaskan salmon is considered the most sustainable choice.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
104 Calories
9g Protein
4g Total Fat
9g Carbs
36% Health Score
Limit These
Calories
104
5%

Fat
4g
6%

  Saturated Fat
0.57g
4%

Carbohydrates
9g
3%

  Sugar
4g
5%

Cholesterol
15mg
5%

Sodium
1358mg
59%

Get Enough Of These
Protein
9g
18%

Vitamin K
229µg
218%

Vitamin A
4459IU
89%

Manganese
0.57mg
29%

Folate
111µg
28%

Selenium
19µg
27%

Vitamin B2
0.36mg
21%

Vitamin B6
0.42mg
21%

Vitamin B3
4mg
20%

Vitamin C
16mg
19%

Potassium
593mg
17%

Vitamin B12
0.92µg
15%

Magnesium
59mg
15%

Copper
0.29mg
15%

Phosphorus
136mg
14%

Vitamin B1
0.19mg
12%

Vitamin B5
1mg
11%

Iron
2mg
11%

Fiber
2g
9%

Calcium
69mg
7%

Vitamin E
1mg
7%

Zinc
0.8mg
5%

covered percent of daily need

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