Salmon Steaks with Honey Mustard Sauce and Sugar Snap Peas
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- For Honey-Mustard Sauce
- ¼ cup Dijon mustard
- 2 Tbsps whole-grain Mustard
- 2 Tbsps Mayonnaise
- 3 Tbsps honey
- 2 Tbsps prepared Horseradish (drained)
- ¼ tsp kosher salt (to taste)
- ¼ tsp freshly ground Black pepper (to taste)
- For Grilled Salmon Steaks
- 4 fresh Salmon (steaks)
- 1 Tbsp vegetable oil (for the grill grate)
- For Sugar Snap Pea Pods
- 12 ozs sugar Snap pea (rinsed and trimmed)
- In Addition
- 4 sprigs fresh Dill
- 1 fresh lemon (cut into wedges)
- red peppercorns (for sprinkling)
Preparation steps
1.
For Honey-Mustard Sauce:
2.
In a small bowl, whisk together Dijon mustard, whole-grain mustard, mayonnaise, honey, horseradish, salt and pepper. Allow sauce to sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated. Bring to room temperature before using.
3.
For Grilled Salmon:
4.
Prepare the grill for direct grilling. Preheat to medium-high heat.
5.
Rinse the salmon steaks under cold running water and blot completely dry with paper towels. Brush both sides of the salmon lightly with prepared honey-mustard sauce.
6.
When ready to cook, brush the grill grate with oil. Arrange salmon steaks on grill, cook for 3 to 5 minutes per side, or until desired doneness. Salmon should be flaky and moist.
7.
For Sugar Snap Pea Pods:
8.
Meanwhile, fill a large saucepan halfway with water and bring to a boil over high heat. Place a steamer basket over the pan and carefully place the prepared pea pods in the basket. Cover and steam the peas for 5 to 6 minutes, or until tender crisp. Season as desired.
9.
To Serve:
10.
Transfer salmon to serving plates. Drizzle with honey-mustard sauce and garnish with dill, lemon wedges and red peppercorns. Serve immediately with a side of sugar snap peas.
