GLAZED HONEY MUSTARD SALMON
Served on shaved Brussel sprouts salad
4 salmon fillets
2 Tbsp honey
2 Tbsp Dijon mustard
Juice from a small lemon
Salt and pepper to taste
450g Brussel sprouts (or cabbage) shaved
A Small apple, thinly sliced
2 Tbsp rice wine vinegar
1 Tsp honey
In a small bowl combine honey, Dijon mustard and lemon juice. Coat salmon fillets with this mixture and place in the pan for about 2 minutes each side, or until cooked through and lightly brown.
In another small bowl combine rice wine vinegar and honey. Toss together Brussel sprouts and apple.
Allow salmon to cool before placing on top of your Brussel sprout salad.
Serve with steamed mixed vegetables.