Honey Black Pepper-Glazed Salmon with Spinach Nectarine Salad, Steamed Potatoes and Organic Sweet Corn

Recipe courtesy Mark "Badgr" Barajas
Show: Hook, Line & Dinner Episode: Kenai
TOTAL TIME: 25 min
Prep: 15 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 whole silver salmon fillets
  • 8 ounces honey
  • 2 teaspoons black pepper seasoning
  • 8 cups baby spinach
  • 3 nectarines, sliced
  • 3 tomatoes, cubed
  • 2 avocados, sliced
  • 1 cucumber, peeled and sliced
  • 1/4 cup sliced almonds
  • Your favorite salad dressing, to taste
  • 3 cups organic sweet corn kernels, steamed until tender, for serving
  • 12 to 14 red bliss potatoes, steamed until tender, for serving
  • 2 cans baked beans, warmed, for serving
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Directions

Preheat the grill (either charcoal or propane) or preheat the oven to 425 degrees F.

Fold 2 long pieces of aluminum foil to create 2 trays with sides, and place the salmon fillets inside. Coat each fillet with the honey and sprinkle with the black pepper seasoning. Place the trays on the grill or into the oven, and cook, covered, until the salmon is opaque and the honey is bubbly and brown, 10 minutes.

Meanwhile, assemble the spinach, nectarines, tomatoes, avocados and cucumber on a plate. Sprinkle with the almonds and drizzle dressing over the top, if desired.

Cut the salmon into portions and serve alongside the salad with the steamed potatoes, corn and baked beans.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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