Founded by Arthur Simms, who was stationed in France during World War II, Mimi’s Cafe is a neighborhood bistro inspired by the wonderful flavors, wines and unmistakable ambience of Paris, and named after a captivating mademoiselle he met named Mimi. In 1978, he opened the first Mimi’s Cafe inspired by his memories of Mimi and passion for good food, wine and camaraderie that he remembered so fondly. Mimi’s Cafe is owned by Le Duff America, Inc. and has 143 locations in 24 states.

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Honey Dijon Salmon



HONEY DIJON SALMON
Mimi's Cafe Recipe

Serves 4

3 tablespoons olive oil, divided
1 tablespoon butter
1 teaspoon garlic, minced
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
8 cups (9 oz.) fresh spinach, cleaned and stemmed
16 asparagus spears, trimmed
4 salmon fillets (4 oz. each; skin removed)
2 tablespoons honey
3 tablespoons Dijon mustard, divided
1/2 cup heavy cream
2 cups mashed potatoes
2 teaspoons parsley, minced

Preheat you oven to 200 degrees.  Place 4 dinner plates inside the oven.
In a large skillet over medium high heat, heat 1 tablespoon of the olive oil, butter and garlic just until butter is melted. Pile spinach into skillet and cover; cook 3 to 4 minutes or until spinach is wilted. Stir in salt and pepper to taste. Divide spinach among dinner plates.

Fill large saucepan with 1/2 inch of water. Insert a steamer basket and bring to a boil. Place asparagus in steamer basket; cover and steam 4 minutes or until asparagus is tender and crisp. Remove asparagus from pan and keep warm.

Add remaining 2 tablespoons olive oil to a large skillet and place over medium heat. Put salmon serving side down in pan and season with salt and pepper. Cook 4 minutes per side or until salmon is golden brown and cooked through. Place salmon fillets on top of spinach and return plates to oven to keep warm.

In a small mixing bowl, add the honey and 2 tablespoons of Dijon mustard to the pan juices. Brush 1 tablespoon of the honey mixture over each fillet; discard any leftover honey mixture. In the same skillet that the salmon was cooked in, heat the cream, remaining 1 tablespoon mustard, and salt and pepper to taste. Whisk together until blended and bubbling.

To serve, remove plates from oven. On each plate, spoon some of the mashed potatoes alongside the spinach, place 3 asparagus spears next to salmon and spoon cream sauce around edge of spinach. Sprinkle parsley over the top and serve immediately.

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