Some of my northern friends cant believe how warm it gets down here in the fall. It doesn’t start to get below 80 until Thanksgiving time! Late September is still summertime and a perfect time for a refreshing salad. I have learned you can’t feed the family on salad alone, so I altered one of my favorite salads to fit with one of my favorite fishes. I hope you and your family enjoy my sweet and savory salmon with summer salad!
Salmon is a fairly blank canvas when it comes to flavor pairings. That’s why the recipe has so many different types! The sweet of the honey, the sour of the lemon, green flavor of the squash. Salmon can handle them all!
For some, the flaky texture of salmon (or fish in general) is an acquired taste. My kids took a few years to come around and eat fish regularly. My parents always ate fish on Christmas Eve as a tradition and, naturally, I wanted to bring that tradition to my family. The only way we could get the kids to partake was by baking fish sticks!
If you have picky eaters in the house who aren’t a fan of “fishy” taste, I would recommend you get chum salmon. I know the name doesn’t make it sound appetizing, but it is a leaner type of salmon with a less intense “fishy” flavor.
If the salmon you buy has skin on one side, make sure to put that side on the pan and keep the beautiful orange color of the fish exposed. Another baking tip is to keep an eye on the fish while it’s baking. Different ovens cook differently. It should cook at 400 for at least 10 minutes, and then be checked to see when it starts to be flakey. I would say 10 minutes minimum, then check at 15 minutes, and pull out at 20 minutes max. You don’t want to dry it out!
- Salmon Fillet (around 2 pounds)
- 2 teaspoons of minced Garlic (or four minced cloves)
- 2 Tablespoons of Pure Southern Honey
- ¼ cup of Sone ground mustard
- Salt and pepper
- ¼ cup of lemon juice (or one squeezed lemon)
- 2 zucchinis
- 1 yellow summer squash
- 2 cups of halved cherry tomatoes
- Minced green onions
- Toasted pinenuts
- Salt and pepper
- 1 tablespoon of Pure Southern Honey
- ¼ cup of olive oil
Meal prep time! Measure out all the ingredients and preheat the oven to 400. Now take some time and cut the zucchinis, tomatoes, and summer squash into bite-sized slices. You can combine all those into a single bowl and add the green onions. In another bowl, mix the salt, pepper, garlic, mustard, and Pure Southern Honey together to create a spread. Lay the salmon in a foil-lined baking sheet and lather it with the mustard spread. After that’s all done, throw it in the oven and set a timer for 20 minutes. While that bakes, we can finish the salad. Add the lemon juice, olive oil, salt, pepper, and Pure Southern Honey into a small bowl and mix until it is evenly blended. Empty the dressing into the vegetable bowls and mix them together. When the fish is done, portion out the servings and add the vegetables directly on top. For some texture and crunch, finish with a handful of pine nuts.