Honey Mustard Salmon on Bed of Veggies

  I got home today with a taste for something light and with about half an hour to get my yum on. I'm no foodie, but I've gotten pretty good at cobbling a decent meal together with stuff I have around the house. I also can usually whip up something light to keep the wolves at bay, because I have a teenager.

Last night it was vine tomatoes with olive oil, balsamic and a little salt and dried oregano. My eldest devoured them.

As the men feasted upon my tomatoey largesse, I decided to use up some frozen salmon steaks I had picked up on sale, but what to do with them? I decided to bake them. I set the oven to 425 and mixed up

-1/4 cup honey
-1/4 cup yellow mustard
-2 tbsp olive oil
-Pinch each of salt and pepper

I patted the steaks dry, then rubbed them front and back with the above and put them in the oven for the requisite 6-10 mins per inch of thickness. The above was enough for the 4 steaks that came in the package.

What they looked like on the way out

While that was baking, I took out my bags of frozen veggies, which I usually keep at the ready for just these types of occasions. I got a saute pan out, turned it up to high and filled it with the following:

-1 bag frozen corn
-1/2 bag frozen spinach
-1/2 bag frozen green peppers
-1/3 bag frozen onions

and added

-4 tbsp butter (That's right)
-2 chicken bouillon cubes. (You could also use broth if you want to avoid the MSG issue)

It looked so lovely:

Yay!

The water from the frozen veggies helped keep this sort of moist, which was great because if you are like me and your toddler decides that this is the time to go use his diaper and you have to take a break to go change him, your salmon might be a bit on the dry side. If that's the case, you can use the veggies to moisten things up.

Here is the finished product. The whole thing took 25 minutes from making the rub to plate, and it was YUMMY.

Enjoy!