Honey Mustard Salmon with Summer Squash Salad + Feta Avocado Dip

The next BBQ we have, there is a high likelihood I am making this Honey Mustard Salmon with Summer Squash Salad + Feta Avocado Dip. We made this as our special weekend date night meal, and I haven’t stopped thinking about it. It was so good. The honey mustard coating on the fish is so flavorful + the perfect accompaniment for grilled salmon. It just sticks right on the fish and acts as this thick, flavorful crust. Paired with a lightly dressed salad that’s loaded with fresh Summer veggies - it is a perfect backyard meal. The feta avocado situation happened because I was paranoid that I would need another sauce or topping to accompany the fish. Not the case at all, and though this fancy guac wasn’t needed as a back-up sauce, it was a lovely little side. Just a dipper with some toasted naan for the table - the perfect pairing.

 
 

Honey mustard fish. Who I knew?

I love a grilled fish, and I really love a grilled fish with a good sauce. This honey mustard coating is just that. It just hit the spot for being a full on flavor component, and sauce equivalent (especially when kind of mixed with the dressing from the salad) even though it’s just a coating. I was worried it would be too light to make an impact. Totally wrong! It was strong + a delightful little pairing.

Can’t stress it enough - gotta plate the salad right over the top. The dressing is so late, and just another sauce-y fish pairing.

First squash of the season

The garden is blooming and I know I am at the cusp of veggie explosion, my signature Summer squash being the thing I am most eager to start harvesting. We had just one that was ready to roll, so I wanted to pick a fish dish that would pair well with a Summer-y salad. And a salad that was a solid use of my first garden squash. This one was simple, and light, and so so yummy. Cucumbers, tomatoes, and green onions in a light lemon-y vinaigrette.

The key - really make sure you slice your veggies super thin. They will absorb so much more of the dressing, and it just helps create this nice delicate salad opposed to some clunky heap of veggies on top of your fish. Delicate + light is the goal.

 
 

Our new favorite guac!

The feta + avocado dip is like Mediterranean guacamole, and we’re obsessed. We’re trading in tortilla chips for fresh naan or flatbread, and literally scraping the bowl for every last bite. Spiced up with some minced jalapeño, and brightened up with fresh lemon + tangy feta.

 
 

For the salad

  • 2 tbsp EVOO

  • juice of 1 lemon

  • 2 tbsp agave (or maple or honey)

  • 1 tbsp Dijon

  • 1 Summer squash, thinly sliced

  • 1/2 a cucumber, thinly sliced

  • 1 pint cherry tomatoes, halved

  • 1 green onion, thinly sliced

  • 2 tbsp fresh parsley, minced

  • 1/4 c. pine nuts, toasted

  • salt + pepper

For the honey-mustard salmon

  • 1 salmon filet, about 1 lb

  • 2 tbsp honey

  • 1/4 c. stoneground mustard (we used a spicy mustard)

  • 4 cloves garlic minced

  • 1 tsp. paprika

  • salt + pepper

For the feta-avocado dip

  • 2 avocados

  • 1 jalapeno, minced

  • 1 green onion, thinly sliced

  • juice of 1 lemon

  • 1/4 c. feta crumbles

  • pinch of garlic powder

  • Salt + pepper

  • Fresh naan or flatbread, cut into triangles

Start by making the salad. In a small bowl, whisk the lemon, agave, EVOO, and Dijon. Set it aside. In a separate bowl, add in the squash, tomato, cucumber, & green onion. Sprinkle with salt + pepper, toss with about half of the dressing, and let it sit in the fridge.

Now make the avocado feta dip. Add the avocados, jalapeño, green onion, lemon, + feta. Add in the garlic powder and a sprinkle of salt + pepper. Smash together until you get a guac-like consistency, & transfer to a serving bowl. Cover + set in the fridge.

For the salmon, start with the marinade. Combine the honey, mustard, garlic, and spices, and set aside. Pat the salmon dry with a paper towel, and then spread the sauce over the salmon filet. Set in the fridge for 10-15 minutes as the grill heats up. Heat the grill to 375-400, grill skin side down for 6-7 minutes, rotate, and cook another 6-7 minutes.

Remove the salmon from the grill + put directly on a serving dish. Top with the squash salad, and drizzle with another tablespoon of the dressing. Finish by topping with pine nuts. Serve alongside the feta avocado dip + fresh pita or naan bread, serve family style, and eat!

Lesley ZehnerComment