July 31, 2007 Honey Mustard Salmon with Penne

Easy Tastebud Delights

7.31 Edition (July 31, 2007)

Easy Recipes

45 minutes+

Hi Everyone! Happy Tuesday and last day of July to you!

I've been spending this month adding the newsletters to a blog to make it easier for everyone to see the recipes that have been featured since the newsletter came out. Can you believe there are over 200 newsletter editions to date? July's blog dates are really filled but after today the newsletters will be added daily so they will go into the desired months.

As always, I look forward to feedback on the newsletter and now the blog as well. If you have any recipe suggestions, comments or ideas for improvement, I'd love to hear them.

Here is the url to the blog...
http://easytastebuddelights.blogspot.com/

Today's recipe sounds really delicious. I love honey mustard and really loved the taste of Maple Salmon. Enjoy!

Honey Mustard Salmon with Penne

SERVES: 4

1 lb. salmon fillet
1 tbsp. honey
1/2 tbsp. fresh cracked black pepper
1 tbsp. vegetable oil
1 chopped onion
1/3 cup dry white wine
1 tsp. Dijon mustard
3/4 cup heavy cream
1-1/4 tsp. salt
2 tbsp. chopped fresh parsley
3/4 lbs. penne

1. Preheat the oven to 400 degrees. Lightly oil a small roasting pan. Put the salmon in the pan, skin side down. Spread the honey over the salmon and then sprinkle with 1/2 of the pepper. Roast the salmon until just barely done, about 12 minutes, depending upon the thickness of the fillet. Remove from the oven.
2. In a medium saucepan, heat the oil over moderately low heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the wine and simmer until about 1 tablespoon remains, about 2 minutes. Whisk in the mustard, cream, salt, and the remaining pepper. Turn off the heat. Flake the salmon and stir it and the parsley into the sauce.
3. In a large pot of boiling, salted water, cook the penne until just done, about 13 minutes. Drain the pasta and toss with the sauce.

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