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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
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.
Peel, halve, and finely chop shallot. Finely chop walnuts. TIP: If you have a food processor, use it to chop walnuts.
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.
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.
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.
Fluff couscous with a fork, then transfer to plates. Serve with broccoli and salmon on top.