Cookbook author Sandi Richard shows you how to make a salmon dish which is great for kids and can be spiced up for adults.

Salmon with heavenly cream sauce

Prep time: 20 minutes 

Ingredients:

4 5-oz centre-cut salmon fillets (about 1-inch thick), skin on or off
1 cup quinoa
Asparagus
1 large mushroom
2 cloves garlic
1/3 cup grainy Dijon mustard
1/4 cup honey (liquid or hard)
1/3 cup 10% cream
1 tbsp olive oil
1/2 tsp Mrs. Dash original
1 tsp rosemary
Fresh pepper to taste

Method:

1. Bring the salmon to room temperature 10 minutes before cooking.

2. Get your quinoa cooking and wash up your asparagus to have it all ready in a steamer pot for when salmon is resting.

3. For the sauce, warm a small nonstick pot over medium head with a little olive oil. Finely grate a large mushroom and garlic into the pot.

4. Let cook until garlic is just fragrant. Add grainy Dijon mustard and honey. Stir well and let simmer at low.

5. Warm a large nonstick skillet with olive oil over medium-low heat. Season flesh side of salmon then raise the heat to medium-high. Place the salmon, skin side up in the pan. Cook until golden brown, about 4 minutes.

6. Turn the fish over  and cook until it feels firm to the touch and the skin is crisp, about 3 minutes more. Internal temperature should be between 125 F-145 F. Remove the pan from heat at 125 F and let rest while asparagus is steaming.

7.When dinner is completely ready to serve, finish the sauce with cream and heat through.

8. Spoon this heavenly sauce over top of the salmon.