Honey-mustard salmon fillets
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Salmon fillets are a healthy treat. Coat them with honey, mustard and zesty lime peel before grilling.
PREHEAT oven broiler or barbecue. Finely grate peel from lime. Stir a generous pinch of grated peel with honey and mustard. Spread over surface of salmon but not on skin. Fish can be cooked right away or refrigerated for up to 2 hours.
WHEN ready to cook, if broiling, line a baking sheet with foil for easy cleanup. Place coated steaks on a greased rack and set on foil-covered baking sheet. Or lightly oil foil and place coated steaks directly on foil. Then broil about 4 inches (10 cm) from element until sizzling, 10 minutes for fillets or 5 minutes each side for steaks. If barbecuing, place coated fish on an oiled grill on preheated barbecue. Barbecue for 5 to 6 minutes each side. Squeeze lime juice over hot steaks, if you like. Great served with mesclun greens.
Nutrition (per serving)
- 34 g,
- 8 g,
- 11 g,
- 108 mg.