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Dick Clark's American Bandstand Grill-style Pan Seared Salmon

Pan Seared Salmon Ingredients:

  • 4 oz salmon
  • Oil to coat pan
  • Salt and pepper to taste
  • 4 oz baby spinach
  • 2 oz diced Roma tomatoes
  • 2 oz sliced mushrooms
  • 2 oz white wine

Honey Mustard Sauce Ingredients:

  • 2 cups mayonnaise
  • 1 tsp yellow mustard
  • 1 tsp Dijon mustard
  • 2 tsp honey
  • 1/4 tsp cayenne pepper
  • 1 tsp celery salt
  • 1 tsp Worcestershire sauce

Caribe Rice Pilaf Ingredients:

  • 2 oz butter
  • 4 oz yellow diced onions
  • 1 lbs white rice
  • 1 quart water
  • 1 tsp chicken base
  • 1/4 tsp white pepper
  • 1/4 tsp celery salt
  • 1/4 tsp cumin
  • 1/4 tsp chopped fresh garlic
  • 1 cup black beans
  • 1/4 cup diced green onions
  • 1/4 lbs shredded carrots

Preparation:

Pan Seared Salmon: Heat oil in pan, dust salmon with salt and pepper. Place in hot pan, skin side down. Cook about 5-7 minutes. Add white wine and cook for additional time. Take out salmon and add spinach, mushrooms and tomatoes.

Honey Mustard Sauce: In a mixing bowl, blend ingredients together.

Caribe Rice Pilaf: Place butter in a rice pot, add diced yellow onions and cook until translucent. Add rice and mix together. Add water, white pepper, celery salt, chopped garlic, and cumin. Bring to a boil. Cover with foil, lower heat and stir rice occasionally until rice is tender.

Remove from heat and fluff rice with a fork to release all steam to stop cooking. Mix in shredded carrots, diced green onions and washed and drained black beans.

Makes 4

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