Midday Fix: Honey Mustard Salmon

Midday News

Javier Perez, Executive Chef Mustard Seed Kitchen

Mustard Seed Kitchen

49 E. Cermak, Chicago, IL 60616




Honey Mustard Salmon


-6 oz Atlantic Salmon

– pinch of paprika 

– salt & pepper to taste

Creamed Corn

– 8 ounces (1 cup) fresh corn 

– 2 ounces (1/4 cup) of heavy cream 

– 1 oz (2T) diced onion


– 5 to 6 asparagus

– salt and pepper to taste

– tablespoon olive oil

For the glaze:

– 1oz (2T) of honey 

– 1.1/2 oz (3-4T) of Dijon mustard 

– .1/2 oz (1T) water

Season both sides of the salmon with the Salt, Pepper, and Cajun spice. Sear the salmon in a pan for 3 minutes each side. While that’s cooking, cook the Asparagus in a pan with Salt, Pepper, and olive oil for 2 minutes.

Next, cut fresh corn off the cob mix it in a pan with 1oz (2T) of diced onion, 1oz (2T) of butter and mix it until the onion is translucent. Next add 2 oz (1/4 cup) of heavy cream,  Salt, Pepper to taste.

For the Honey Mustard Glaze in a pan add 1 1/2 oz (3-4T) of Dijon Mustard, 1oz (2T) of Honey, 1/2 oz (1T) of water stir and bring to boil and set aside to cool down. 

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.


Latest News

More News