Only 7 ingredients are needed to make a delicious and easy weeknight meal. Honey mustard is a great way to serve salmon, as the sweetness and a little spice works beautifully with the flaky fish. Swiss chard is cooked in olive oil and dressed with balsamic vinegar to add a little sweetness and complement the earthy flavors of the chard. You can easily substitute any leafy green like spinach or kale for the swiss chard.
Honey Mustard Salmon
Ingredients
- 1 lb skinless salmon filet
- 1 bunch swiss chard, thinly sliced
- 1 lb small russet potatoes
- 1 tbsp balsamic vinegar
- 1 tbsp butter
- 2 tbsp honey
- 2 tbsp mustard (stone-ground or Dijon)
Directions
1) Cut salmon into 4 portions and vacuum seal with 2 tbsp vegetable oil and ½ tsp salt. Place salmon in a Suvie pan, cover completely with water, and place in the bottom zone of Suvie.
2) In a second Suvie pan, combine swiss chard, 1 tbsp olive oil, and ¼ tsp salt, stirring to coat.
3) Input cook settings and Cook Now or Schedule.
Suvie Cook Settings
Bottom Zone: Sous Vide 120˚F, 30 minutes
Top Zone: Sous Vide 120˚F, 30 minutes
4) Place potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule.
Suvie Starch Cooker Settings
Potatoes, Uncut, 45 minutes
5) After the cook, remove salmon from Suvie. Broil Swiss chard for 10 minutes or until softened.
6) Transfer potatoes to a bowl with 1 tbsp butter, tossing to coat. Season to taste with salt and pepper.
7) Remove salmon from the vacuum bags and pat dry. Stir together honey and mustard until smooth. Brush mixture over salmon filets.
8) After broiling the Swiss chard, drizzle with 1 tbsp balsamic vinegar and season to taste with salt and pepper. Divide the swiss chard and potatoes between plates. Top with the honey mustard salmon.
