Honey Mustard Glazed Salmon with Tropical Fruit Salsa

a tangy honey mustard glazed salmon with a tropical twist.

Honey Mustard Glazed Salmon with Tropical Fruit Salsa

Total TimeTotal Time: 90 minutes

ServingsServings: 4

Ingredients

2 Tablespoons unsalted butter melted

¼ cup reserved juice from tropical tidbits

1 Tablespoon honey

1 Tablespoon soy sauce

1-½ Tablespoon Dijon mustard

1 Tablespoon garlic minced

4 each 6 oz. skinless salmon filets

4 cups baby arugula

1 cup pearled barley cooked

2 Tablespoons DOLE Canned Pineapple Juice

1 Tablespoon extra-virgin olive oil

2 cups DOLE Mixed Tropical Fruit Tidbits in Juice drained juice reserved

1 cup red bell pepper small dice

1 cup cucumber small dice

1 cup red onion small dice

Nutrition Facts

Directions

  1. In a small mixing bowl, combine the butter, juice, honey, soy sauce, Dijon and garlic. Place the salmon in a shallow dish and coat with the marinade.

  2. Allow the salmon to sit refrigerated for roughly 1 hour to marinate.

  3. Over a medium heat, place a griddled pan with a spray coat of neutral cooking oil, over the heat to pre heat. Place each piece of salmon on to the pan and cook for roughly 5 minutes per side. Brush each side 2 to 3 times with marinade while cooking. Discard any remaining marinade.

  4. In another small bowl, toss together the arugula, barley, pineapple juice and olive oil. Set aside.

  5. In a another small mixing bowl, combine the tropical tidbits, bell pepper, cucumber and red onion to create a bright salsa. Set aside.

  6. For plating, place 1¼ cup arugula and barley mix on a plate and top with a piece of salmon. Garnish the salmon with roughly 1 cup of salsa. Enjoy while salmon is warm.

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