-
1
OK, here's the 30 minute process.
-
2
RICE
-
3
In a pot for the Rice melt the Butter over Med High.
-
4
-Add diced Onions and saute a couple minutes.
-
5
-Add rice and saute for a couple minutes until you start to smell a wonderful toasty aroma.
-
6
-Add Water, crank the Heat to High, stir, cover when boiling and turn the heat to low.
-
7
Set your timer to 30 minutes.
-
8
Turn on oven to 450.
-
9
SALMON
-
10
While Onions & Rice are sauteeing
-
11
-Nuke other 2 Tbs of Butter until melted.
-
12
-Blend in Mustard and Honey and taste. Get the mixture to your own taste but 2,2,2 is a good start for 2 diners.
-
13
-Dice Pecans fine and place in a plate.
-
14
-Chop Parsley fine and add to Pecans.
-
15
-Add Breadcrumbs to Pecans.
-
16
In an Oven Proof Dish, drizzle Olive Oil.
-
17
-With a brush, slather Salmon Filet Flesh with Honey Mustard Sauce.
-
18
-Roll 3 Flesh sides in Pecan Mixture and place Salmon filets Skin side down into oiled oven dish.
-
19
-When your Timer reads 12 Minutes, throw the Salmon into your hot oven.
-
20
ASPARAGUS
-
21
15 minutes out heat a skillet with some water and butter or oil.
-
22
-Chop off woody ends of the thinnest asparagus you can find. When water starts to steam (shortly after you've popped the Salmon into the oven) drop the asparugus into your skillet and simmer until done, oh about 12 minutes.
-
23
My girlfriend Jacqui likes to take the leftover salmon Pecan topping, add more breadcrumbs and saute it with butter in a little skillet until toasted to pour over the asparagus.
-
24
When your Timer Dings, plate up, serve remaining honey mustard sauce in a seperate dish for spooning over Salmon and enjoy one of the best 30 minute meals I've had in a lonfgtime!
