Please enter the email you’re using for this account.
Submitted by ChefSol
Honey Mustard Salmon Salad
mini peppers
carrots
1 and 1/2 inch slice salmon
beets
honey
salt
deli mustard
pepper
mushrooms
sugar
tomatoes
vinegar
green spring lettuce
Pre-heat oven to 350.
Put salmon on pan with parchment paper. Bake for 20 minutes, or until flakes when scraped with a fork.
Mix honey and mustard with one tablespoon of olive oil.
Add salt and pepper and coat salmon.
Cut vegetables and place in bowl.
Toss with honey mustard dressing.
Enjoy!!
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation