Food Network Magazine - (03)March 2020

BAKED SALMON WITH

HONEY MUSTARD SAUCE

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

Cooking spray

4 6- to 7-ounce skin-on salmon fillets

½ cup low-fat mayonnaise

¼ cup dijon mustard

¼ cup honey

2 tablespoons finely chopped fresh chives,

plus more for garnish

Kosher salt and freshly ground white pepper

1. Preheat the oven to 375 ̊. Line a baking sheet with foil and lightly coat with
   cooking spray. Lay the salmon skin-side down on top. Set aside.


2. Combine the mayonnaise, mustard, honey, chives and a pinch each of salt
   and white pepper in a medium bowl and stir to thoroughly combine. Remove
   half of the sauce to a separate bowl and set aside for serving. Season the
   salmon with salt and white pepper and spoon the remaining sauce over the
   fish, spreading it evenly all over the top and sides of each fillet.


3. Roast just until the fish is opaque in the center, about 7 minutes. Switch
   to the broiler setting. Broil the fish until browning in spots, 6 to 8 minutes.
   (Keep your eye on it to avoid burning.) Garnish with chives and serve with
   the reserved sauce.

SAUTÉED SPINACH

AND MUSHROOMS

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4

2 tablespoons extra-virgin olive oil

3 cloves garlic, smashed

2 cups sliced cremini mushrooms

Kosher salt and freshly ground pepper

10 ounces baby spinach

1 to 2 tablespoons balsamic vinegar (optional)

1. Heat the olive oil in a large skillet over medium-low
   heat. Add the garlic and cook until fragrant, about
   2 minutes (do not let the garlic brown). Push the garlic
   off to the side of the pan and add the mushrooms.
   Increase the heat to medium high and season the
   mushrooms with salt and pepper to taste. Cook,
   stirring occasionally, until the mushrooms are tender
   and begin to become golden in spots, 10 to 12 minutes.


2. Add the spinach, sprinkle with an additional pinch of
   salt and turn with tongs until wilted. (If you can’t fit all
   the spinach in the pan, cover it for a few minutes, then
   uncover, stir and add the rest.) Transfer to a serving
   platter, drizzle with the vinegar, if using, and serve warm.

“This salmon

is so easy and

elegant. And all

the ingredients are

kitchen staples!”

—Valerie Bertinelli

weekend

cooking

70 FOOD NETWORK MAGAZINE ●MARCH 2020

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