Honey Mustard Salmon with Swiss Chard | CookOS

Honey Mustard Salmon

Name: Honey Mustard Salmon with Swiss Chard
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 1 lb skinless salmon filet; 1 bunch swiss chard, thinly sliced; 1 lb small russet potatoes; 1 tbsp balsamic vinegar; 1 tbsp butter; 2 tbsp honey; 2 tbsp mustard (stone-ground or Dijon)

Honey mustard salmon is a 7-ingredient weeknight meal that pairs a sweet and tangy honey-mustard glaze with flaky salmon, roasted potatoes, and wilted swiss chard. The balance of sweetness and savory spice enhances the natural flavor of the fish without complexity.

🥗Pescatarian 🏷️Honey 🏷️Mustard 🏷️Salmon 🏷️Fish 🏷️Seafood Swiss chard

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Total

1h 10m

Servings

Difficulty

Medium

Est. Cost

$16–$26

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 lb skinless salmon filet
1 bunch swiss chard, thinly sliced
1 lb small russet potatoes
1 tbsp balsamic vinegar
1 tbsp butter
2 tbsp honey
2 tbsp mustard (stone-ground or Dijon)

7 Ingredients

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Instructions

1
Cut salmon into 4 portions and vacuum seal with 2 tbsp vegetable oil and ½ tsp salt. Place salmon in a Suvie pan, cover completely with water, and place in the bottom zone of Suvie.
2
In a second Suvie pan, combine swiss chard, 1 tbsp olive oil, and ¼ tsp salt, stirring to coat.
3
Input cook settings and Cook Now or Schedule. Bottom Zone: Sous Vide 120˚F, 30 minutes. Top Zone: Sous Vide 120˚F, 30 minutes
4
Place potatoes in the Suvie starch strainer set within the Suvie pasta pot (green handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Potatoes, Uncut, 45 minutes
5
After the cook, remove salmon from Suvie. Broil Swiss chard for 10 minutes or until softened.
6
Transfer potatoes to a bowl with 1 tbsp butter, tossing to coat. Season to taste with salt and pepper.
7
Remove salmon from the vacuum bags and pat dry. Stir together honey and mustard until smooth. Brush mixture over salmon filets.
8
After broiling the Swiss chard, drizzle with 1 tbsp balsamic vinegar and season to taste with salt and pepper. Divide the swiss chard and potatoes between plates. Top with the honey mustard salmon.

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Tips & Notes

Pro tips

Pat salmon dry before glazing to help the honey-mustard coating adhere and prevent steaming.
Cut potatoes to uniform size (roughly 1–2 inches) so they roast evenly and finish at the same time as the fish.
Add swiss chard in the final 3–5 minutes of cooking to avoid overcooking; it wilts quickly and will continue to soften from residual heat.
Whisk honey and mustard together before brushing to ensure even distribution of sweetness and spice.

Substitutions

Stone-ground mustard → Dijon mustard (sharper, more pungent flavor)
Balsamic vinegar → white wine vinegar or apple cider vinegar (lighter acidity, slightly different depth)
Small russet potatoes → fingerling or baby gold potatoes (shorter cooking time, creamier texture)
Swiss chard → spinach, kale, or bok choy (adjust wilting time based on leaf thickness)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 350°F (175°C) oven for 8–10 minutes or on the stovetop over low heat to avoid drying out the salmon.

Common Questions

How do you know when salmon is cooked through?

Salmon is done when it flakes easily with a fork and the thickest part reaches 145°F (63°C) on an instant-read thermometer, typically 12–15 minutes for a 1 lb filet depending on thickness.