(4 Servings) 1/4C Butter, Melted3T Dijon Mustard1 1/2T Honey1/4C Panko Dry Bread Crumbs4t Chopped Parsley4 4 oz. Salmon FiletsSea Salt and Pepper to Taste
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs and parsley. Dip each salmon filet into honey mustard mixture, and sprinkle the tops of the filets with the bread crumb mixture. Bake salmon in the preheated oven 12 to 15 minutes or until it flakes easily with a fork. Season with sea salt and pepper. Garnish with a wedge of lime if desired
Prepare one 6 oz. box of Hy-Vee long grain and wild rice as directed on box.
MICROWAVE FRESH GREEN BEANS
Clean green beans, remove ends and any leaves. Cut diagonally if desired. Place green beans in a casserole dish with 2 tablespoons water, dot with butter (optional). Microwave, covered, on 100% power (high) until crisp-tender, stirring once. Season with sea salt and coarse ground pepper to taste.
Baking Stone bread option - Warm Asiago Cheese Batard