Honey Dijon Wild Salmon, Balsamic Brussel Sprouts, Garlic Mushroom Brown Rice

I received some requests for a seafood dish so here it is! (Also be on the lookout for the next recipe which will feature shrimp!) You may scroll through this page and think SHEESH this is too many instructions, but TRUST ME, this entire meal can be completed in 30 minutes! With all of the developments and issues with different kinds of fish, wild salmon is pretty much the only fish I eat at this point (farm-raised is a no for me!) so this recipe was gobbled up right after production! I love that salmon in itself is an awesome vehicle for so many toppings, literally, if you google salmon recipes you will find hundreds with all different types of toppings and seasonings! The flavor is so mild and versatile to work with the possibilities are endless! I, however, like to keep it simple, either a lemon based, mustard based, or bbq based coating always works for me! By now you guys probably have figured out that ready rice is my GO TO for time crunch meals, but you may be surprised that I do still check the labels and ingredients. I do not (or I should say VERY rarely) buy pre-flavored rice. I try to buy organic ready rice when I can find it in my local store, but if it is not organic I still stick to plain brown rice as it is very low in sodium, and I can jazz it up anyway that I like without compromising flavor! This meal can be eaten for lunch, dinner, with friends or with family, it can even be a quick meal for a “home-cooked” dinner date!

*The items shown are brands that I personally use, however, there is no endorsement of these products, and you may use similar products of different brands if you are unable to find them in your local store. You may also want to use organic or fresher ingredients that you must slice and dice yourself, feel free to use what you are comfortable with eating, but do not expect the same time frame for completion. Of course omitting anything that you are allergic to or do not like may or may not change the end result, but whatever you choose to do, there should be no MAJOR compromise in flavor or quality. If you have any questions about substitutions feel free to ask in the comments!
(If you make this dish, please take a picture and post to your social media account tagging this blog, thanks so much!)

Grocery List:

  • Wild Salmon fillets
  • Brown Ready Rice
  • Peeled Garlic Cloves
  • Roasted Brussel Sprouts (found at Trader Joes)
  • Green Onion
  • Course Ground Dijon Mustard
  • Honey
  • Sliced Baby Bella Mushrooms
  • olive oil (not pictured)
  • butter (not pictured)
  • Grated Parmesan cheese (optional, not pictured)
  • Balsamic Vinegar (not pictured)
  • Brown Sugar (not pictured)
  • Corn Starch (not pictured)


Balsamic Glaze


  • 1/2 cup Balsamic Vinegar
  • 1/4 cup Brown Sugar
  • 1 tsp Cornstarch

This balsamic glaze is a flavorful addition to your roasted Brussel sprouts, but it can be a headache to get a perfect consistency the first time! Of course, you can always skip the glaze and just add a little seasoning to your sprouts, they will still taste great!

Pour a 1/4 cup balsamic vinegar into a skillet and heat on medium high. Once the vinegar starts to simmer, add your brown sugar and stir until sugar is completely dissolved. Turn down to medium low heat. In a small bowl, combine your tsp of cornstarch and 1/4 cup balsamic vinegar, and mix until cornstarch is completely dissolved. Add your cornstarch/vinegar mixture to your cornstarch/sugar in your pan stir and turn back to medium high heat. Continuously stir as the glaze begins to bubble and thicken (about 5 minutes). Turn off heat, pour glaze into a small bowl, and set aside. 

*Quick Tip: To check the consistency of your glaze, dip a spoon into your glaze, lift, and allow to drip back into the bowl. The glaze should still coat the spoon and should be similar in thickness to corn syrup.

Honey Dijon Wild Salmon (using two fillets)


  • 2 wild salmon fillets
  • 1 tbsp honey
  • 1/4 cup coarse ground dijon mustard

Preheat oven to 400 degrees. In a small bowl, combine honey and mustard. Spray cookie sheet with oil before placing fillets directly onto the pan. Coat flesh side of fillets generously. Bake fish for 15-20 minutes.

*Quick Tip- Save some of the honey mustard mixture to put on your fish afterward!

Balsamic Roasted Brussel Sprouts, Feeds 4


  • Trader Joes Roasted Balsamic Brussel Sprouts
  • tbsp olive oil
  • 1/2 tsp Natures Seasoning (or combination of kosher salt, garlic powder, black pepper, onion powder)
  • Balsamic Glaze
  • Parmesan cheese

So first and foremost, let me just say that OF COURSE you can use roast your own brussel sprouts for the same result if you happen to have an extra 30-45 minutes of spare time on your hands! Cut fresh sprouts in half, toss in olive oil with garlic, salt, and pepper and bake at 375 degrees!

Heat about a tbsp of olive oil in a skillet, add brussel sprouts, seasoning, and saute on medium high for 5-7 minutes. Drizzle with balsamic glaze, toss, and top with parmesan cheese. (Yep thats it! The glaze is the hardest part!)

*Quick tip- These sprouts are pretty compact and firmer than some would prefer, so for softer brussel sprouts, microwave in the package according to directions before sauteeing in the skillet. If you do not use a microwave you can also bake in the oven for 15-20 minutes before sauteeing as well!

Garlic Mushroom Brown Rice, feeds 2-4


  • 1/4 cup green onion
  • 1 tbsp chopped garlic
  • 1/2 cup chopped baby bella mushroom
  • 1 tbsp butter (or butter alternative)
  • 1 pack brown ready rice
  • 1/2 tsp Natures Seasoning (or combination of kosher salt, garlic powder, black pepper, onion powder)

Chop your green onion, garlic, and mushrooms. Heat your butter in your skillet until melted. Add mushrooms and garlic and saute 3-5 minutes. Add green onion, rice, seasoning, and saute for an additional 2-3 minutes. 

Plate all items and enjoy!




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