In the Kitchen: Salmon with Spring Vegetables & Spicy Mustard

Nick Rabar from Avenue N is joining us today in the kitchen making Salmon with Spring Vegetables & Spicy Mustard.

Ingredients:

• 2 Salmon Filets, 6 – 8oz. each
• 1 bunch Asparagus, chopped
• 1 bunch Broccoli Rabe, chopped
• 1 Small Zucchini, small dice
• 1/2 cup Spring Peas
• 2 cloves Garlic, minced
• 6 Scallions, chopped small
• 2 T Chopped Chives
• 1/4 cup Mustard
• 1/8 cup Honey
• 2 T Sriricha
• 1 T Rice Vinegar
• 4 T Olive Oil
• 1 pinch Kosher Salt

Directions:

1. Combine mustard, honey, sriracha, vinegar and pinch of salt. Reserve.
2. In a cast iron skillet over medium heat, season salmon with a pinch of salt. Add olive oil to the pan and sear flesh side down until golden brown. Flip and place in 450 degree oven until done (approx 6 – 8 minutes)
3. In a saute pan over medium heat, add olive oil and sauce zucchini, rabe, asparagus, peas, garlic, chives and scallions until all cooked al dente. Season with salt.
4. Place hash on a plate, top with salmon, top with sauce. Garnish with additional scallions.

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