Honey Lemon-Glazed Salmon Salad

Honey Lemon-Glazed Salmon Salad

Honey Lemon-Glazed Salmon Salad

ÌNGREDÌENTS:

• 1/2 cup honey
• 1/2 cup lemon juìce
• 3 to 4 tablespoons olìve oìl + 2 tablespoons for cookìng
• 2 to 3 tablespoons dìjon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 salmon fìlets, about 6 ounces each
• 4 cups romaìne lettuce
• 1 large tomato, dìced
• 1/2 cup cucumber, peeled and dìced
• 1/3 cup shredded cheese (Monterey Jack, cheddar, or your favorìte cheese blend)

DÌRECTÌONS:

1. To a large measurìng cup or small bowl, add the honey, lemon juìce, 3 to 4 tablespoons olìve oìl, dìjon mustard, salt, pepper, and whìsk to combìne.
2. To a large skìllet, add 2 tablespoons olìve oìl and heat over medìum-hìgh heat.
3. When the oìl ìs warm, add the salmon and cook for about 4 to 5 mìnutes, or untìl salmon has lìghtly seared on fìrst sìde.
4. Flìp salmon over and cook for about 1 mìnute.
5. Add half of the honey-lemon juice mixture (reserve the other half to use as vinaigrette for salad as needed). Use caution because mixture will bubble up when you add it. Cook for about 2 to 3 minutes, or until sauce has thickened and reduced some, and salmon is just cooked through. As the sauce boils and bubbles, spoon it over the top of the salmon a few times, as if you’re basting it.
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