Name: Salmon with honey-mustard dressing
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, patted dry; 1/3 cup buckwheat groats; 3 tbsp 2% cottage cheese; 1/2 cup water; 2 oz cucumber, chopped; 1/2 medium tomato, chopped; 1/4 yellow bell pepper, chopped; 1 oz white button mushrooms, thinly sliced; 1 tsp mayonnaise; 1 1/2 tsp Dijon mustard; 3/4 tsp honey; 1/4 tsp garlic powder; 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/4 tsp black pepper

Instructions

Prep 20 min · Cook 15 min

In a small saucepan, combine the buckwheat, water, and a pinch of the salt. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 10 to 12 minutes until the water is absorbed. Remove from the heat and let rest, covered, for 5 minutes.
In a small bowl, whisk together the mayonnaise, Dijon mustard, honey, and garlic powder. Stir in a teaspoon of water or a squeeze of lemon juice if needed to make the dressing thin enough to drizzle.
In a mixing bowl, combine the cucumber, tomato, bell pepper, and mushrooms with a pinch of the salt. Set aside.
Season the salmon fillet with the remaining salt and the black pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Place the salmon in the pan skin-side down (if it has skin) and cook for 4 minutes. Flip the fillet and cook for 2 to 3 minutes more until the fish is opaque in the center. Done when flakes easily, 145°F.
Fluff the buckwheat with a fork and stir in the cottage cheese. Place the buckwheat mixture on a plate and top with the salmon. Serve the vegetable salad on the side, drizzled with the honey-mustard dressing.

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Ingredients

Instructions

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