Honey Dijon Salmon with Celery Salad
Prep Time
Serves
Cooking Mode
1 lb salmon fillets (4 pieces) with honey-Dijon seasonings in seafood steamer bags
¼ cup olive oil
½ tsp lemon zest
3 tbsp lemon juice
⅛ tsp each salt and pepper
½ lb mushrooms, thinly sliced
4 celery stalks, thinly sliced (leaves reserved)
½ cup shaved Parmesan cheese (about 1 oz/30 g)
1 lb salmon fillets (4 pieces) with honey-Dijon seasonings in seafood steamer bags
¼ cup olive oil
½ tsp lemon zest
3 tbsp lemon juice
⅛ tsp each salt and pepper
½ lb mushrooms, thinly sliced
4 celery stalks, thinly sliced (leaves reserved)
½ cup shaved Parmesan cheese (about 1 oz/30 g)
Directions
1Cook salmon according to seafood steamer bag instructions.
2Meanwhile, in large bowl, make dressing by whisking oil with lemon zest and juice, salt and pepper. Toss with mushrooms and sliced celery.
3Divide salad onto 4 serving plates; garnish with reserved celery leaves and Parmesan. Serve salmon alongside.
Tips
1
A mandoline slicer is helpful for thin, even mushroom and celery slices. For wide Parmesan shavings, use a vegetable peeler to shave pieces from a cheese wedge.
Disclaimer
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Personal Note
Personal Note