Grilled Honey Mustard Salmon with Herbed Horseradish Sauce, Caramelized Onion & Cardamom Rice, and Roasted Asparagus

Spring is the most sacred time for many traditions around the world. These practices often hold space for connection, celebrating the strength, freedom, renewal, and life that follows a time of suffering, surrender or death. These celebrations often involve a communal meal which, in my opinion, illustrates the power food can have in our lives. Sharing a meal with your community, becoming clear on your own food values, or connecting to your own traditions can provide a renewed perspective on how food shows up in your daily life.

For this meal I wanted to pay homage to all the season represents, pulling inspiration from a handful of cultural food practices found in spring. I hope you enjoy what I have created.

Yield: 4
Author: Beth Richey, MS, RDN
Spring Salmon- A Meal Worth Celebrating

Spring Salmon- A Meal Worth Celebrating

Prep time: 25 MinCook time: 60 MinTotal time: 1 H & 25 M

This "recipe" is actually a compilation of 4 recipes suitable for any special spring meal. If you are making this meal for a holiday or group, consider preparing the horseradish sauce and caramelized onions (see steps 1-4 in the rice recipe) 1-3 days in advance. This will save you time and energy.

Ingredients

Herbed Horseradish Sauce
  • 1/4 cup sour cream
  • 1 Tbsp. mayonnaise
  • 1.5 tsp prepared horseradish
  • 1 Tbsp. minced fresh chive or 1/2 tsp dried
  • 1 Tbsp. minced fresh dill or 1/2 tsp dried
  • Juice of 1 small lemon wedge
  • Salt and pepper to taste
Roasted Asparagus
  • 1 bunch of asparagus
  • Spray oil
  • 1/4-1/2 tsp salt
  • Fresh black pepper to taste
Honey Mustard Salmon
  • 4 salmon filets (5-6 oz raw)
  • 1/4-1/2 tsp salt
  • Fresh black pepper to taste
  • 1 Tbsp. whole grain Dijon mustard
  • 1 Tbsp. neutral oil
  • 1.5 tsp. honey
  • 1.5 tsp lemon juice or the juice of 1 wedge
Caramelized Onion & Cardamom Rice
  • 1 medium onion (sweet), sliced thin
  • 1.5 tsp. olive oil
  • 1 Tbsp + 1.5 tsp. butter (separated)
  • 1 cup Basmati rice
  • 2 cups of water
  • 1/4 tsp. ground cardamom
  • 1/2 tsp salt + optional 1/4 tsp for onions.
  • 3 dates, diced small
  • 1 small bunch of parsley, finely chopped

Instructions

Herbed Horseradish Sauce
  1. Place all ingredients into a small mixing bowl; mix to combine.
  2. You can prepare this sauce ahead of time. Store the sauce in an airtight container, refrigerated for up to 4 days.
Roasted Asparagus
  1. Pre-heat an oven to 400 degrees
  2. Generously spray a baking sheet with oil.
  3. Trim the fibrous bottom 2-3" from the bunch of asparagus.
  4. Place the trimmed asparagus in a single layer on the baking tray. Spray the top of the asparagus generously with oil and sprinkle with salt and pepper.
  5. Bake for 15-20 minutes or until the asparagus is slightly toasted but not mushy.
Grilled Honey Mustard Salmon
  1. Preheat a grill. This salmon is especially good on a smoker or pellet grill. Set to ~400 degrees if able. If you don't have a grill, you can bake the salmon in an oven, uncovered.
  2. Lay the filets on an oiled sheet of aluminum foil skin side down.
  3. Sprinkle the salmon filets with salt and pepper
  4. In a small mixing bowl mix the mustard, honey, oil and lemon.
  5. Brush the filets generously with the honey mustard mixture and set aside.
  6. Before cooking the salmon, start the rice recipe. You can move to step 7 when you are waiting for the rice to boil.
  7. Place the aluminum foil with the salmon filets directly on the grill. Leave the foil open, cover the grill and cook the salmon for 15-20 minutes until the flesh starting to flake or when the internal temperature at the thickest part reads 135-140 degrees. Pull the salmon, cover and let rest for 5 minutes. USDA recommends salmon be cooked 145 degrees.
Caramelized Onion & Cardamom Rice
  1. Caramelize the onions; this can be don 1-3 days in advance to save time.
  2. Heat a 12" frying pan over medium-low heat. Add the butter and olive oil.
  3. When the butter is completely melted, add the onions and optional 1/4 tsp salt.
  4. Cook the onions for 20 minutes, stirring occasionally, until the onions are soft and golden brown. Remove from pan and set aside.
  5. In a medium size pot add water, rice, cardamom and 1/2 tsp salt.
  6. Bring the water to a boil and then add the caramelized onions and dates.
  7. Lower the heat, cover, and simmer for 20 minutes or until all the water is absorbed.
  8. Add chopped parsley and fluff with a fork before serving.
Elizabeth Richey