HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
American Recipes
Honey Mustard Glazed Salmon

Honey Mustard Glazed Salmon

with a crispy Walnut Panko Crust

Read more

Honey mustard deserves recognition beyond the salad bar. In this recipe, we're using it to glaze salmon before burying it in a crunchy walnut crust. With some fluffy couscous and snappy roasted broccoli on the side, this dish becomes a harmonious medley of contrasting flavors and textures, venturing from spicy to sweet to tender to crispy.

Tags:Eat FirstContains shellfish
Allergens:FishWheatTree NutsMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Salmon

(ContainsFish)

¼ cup

Panko Breadcrumbs

(ContainsWheat)

2 unit

Dijon Mustard

1 ounce

Walnuts

(ContainsTree Nuts)

¾ cup

Couscous

(ContainsWheat)

8 ounce

Broccoli Florets

1 unit

Shallot

1 unit

Vegetable Stock Concentrate

½ ounce

Honey

Not included in your delivery

unit

Salt

unit

Pepper

2 teaspoon

Olive Oil

1 tablespoon

Butter

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3694 kJ
Calories883 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate80 g
Sugar12 g
Dietary Fiber6 g
Protein50 g
Cholesterol116 mg
Sodium432 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Small Bowl
Fork
Instructionsarrow up iconarrow up icon
download icondownload icon
Preheat oven and roast broccoli
Preheat oven and roast broccoli
1

Wash and dry all produce. Preheat oven to 400 degrees. Toss broccoli on a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crispy, about 20 minutes.

Prep ingredients
Prep ingredients
2

Peel, halve, and finely chop shallot. Finely chop walnuts. TIP: If you have a food processor, use it to chop walnuts.

Cook couscous
Cook couscous
3

Heat 1 TBSP butter in a small pot over medium heat. Add shallot and cook until softened, 4-5 minutes. Stir in 1 cup water and stock concentrate and bring to a boil. Stir in couscous, cover, and remove from heat.

Make walnut crust
Make walnut crust
4

In a small bowl, combine panko, chopped walnuts, and 1 tsp oil. Season with salt and pepper. In another small bowl, combine honey and Dijon mustard to make glaze.

Cook salmon
Cook salmon
5

With 10 minutes to go on broccoli, remove baking sheet from oven. Place salmon skin-side down toward one side of sheet and season with salt and pepper. Brush with glaze, then press breadcrumb mixture on top. Roast until salmon is opaque in center and broccoli is crisp and browned, 10-12 minutes.

Finish and plate
Finish and plate
6

Fluff couscous with a fork, then transfer to plates. Serve with broccoli and salmon on top.