Honey Dijon Salmon


¼ cup Dijon

3 tablespoon Honey

1 teaspoon Salt

½ teaspoon Pepper

1 tablespoon Tarragon, dried

2 portions, Fishpeople Keta or Sockeye Salmon

1 pound Brussel Sprouts

3 tablespoon Olive Oil

¼ pound Bacon, diced

¼ cup Apple Cider Vinegar

3 cloves Garlic, minced


  1. Preheat oven to 375F

  2. Combine Dijon, honey and tarragon and set aside

  3. Season salmon liberally with salt & pepper, cover and let come to room temperature

  4. Clean and halve Brussel sprouts

  5. Diced bacon and toss with Brussel sprouts, olive oil, cider vinegar, garlic, salt and pepper

  6. Place sprout mixture on a baking sheet and place in the oven, roast for 15 minutes

  7. Remove pan from oven and push the sprouts to the outside of the pan. Place the salmon on the pan, skin side down and baste with the honey mustard mixture

  8. Return to the oven and roast for 10 minutes. Remove from oven and enjoy