Saumon à la poêle au miel et à la moutarde en 15 minutes

Ingrédients

• 4 tablespoons Dijon mustard
• 4 tablespoons honey
• 1 tablespoon soy sauce ((or coconut aminos))
• 1 clove garlic (minced)
• Salt and pepper to taste
• 4 wild caught salmon fillets (patted dry)
• 1 tablespoon extra virgin olive oil
• Chopped parsley for garnish, optional

Préparation

1. 1

   In a small bowl, whisk together the Dijon, honey, soy sauce, garlic, salt, and pepper until smooth. Set aside.

2. 2

   Season salmon fillets with salt + pepper. In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes.

3. 3

   Flip the filet and cook for another 4 minutes. Make sure to cook salmon until internal temperature reads 145 degrees F on a food thermometer.

4. 4

   On the last minute, brush the honey mustard mixture evenly over the salmon fillets. Serve salmon with arugula, rice, and/or any remaining honey mustard sauce. Enjoy!