Salmon with Mustard Glaze and Pasta Salad

One of my all-time favorite meals. I admit the kids don't care for the glaze or veggie mustard sauce, so I usually serve them their small portions of the fish with the toppings scooped off onto my plate, and the pasta plain with a bit of grated parmesan cheese (they don't seem to have my dairy intolerance), and as always, they like simple heated frozen veggies instead of any of my fanciness. I guess you really have to follow the Keep It Simple Stupid when it comes to kids...

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INGREDIENTS:

SEAFOOD:

• about 1 lb. fresh salmon fillets (try to find ones that are about 1 inch thick)- or you can thaw out some frozen tilapia if you're wanting to spend a little less money
• 1/4 lb. of pre-cooked crawfish (OPTIONAL- I don't always add this since crawfish can be expensive, but buy it in when on sale- it comes in a 1 lb. bag, so I use 1/4 of it and freeze the rest for later use.

MUSTARD GLAZE:

• 3 tsps. dijon mustard
• 2 tsp. olive oil
• 1 tsp. sherry wine
• 1/2 tsp. sea salt
• 1/4 tsp. black ground pepper
• 1/4 tsp. basil

VEGGIE MUSTARD SAUCE:

• 1 TBSP dijon mustard
• 1 TBSP Italian dressing (OPTIONAL- exclude if avoiding sugar)
• 2 tsp. lemon or lime juice
• 1/2 tsp. sea salt
• 1/4 tsp cayenne pepper (less or more depending on your preference for spiciness)
• 1 red pepper, chopped into 1 inch pieces
• 1 zucchini, chopped into thirds and then quartered lengthwise
• 1 shallot, peeled and chopped
• 2 garlic cloves, peeled and minced **I use 1/2 TBSP of pre-minced garlic instead
• 1/2 a bunch (~4 oz.) asparagus, chopped into 1-inch pieces
• 1/2 portabella mushroom, chopped (optional)

PASTA:

• Your choice of type and amount, but I prefer to cook about 6 oz. of the DeBoles Brown Rice brand pasta spirals (you could use whole-wheat if not going gluten-free and your own regular choice if you so choose)
• 1 TBSP of olive oil or Italian dressing

TOPPERS:

• 1/2 TBSP olive oil
• 3 or 4 handfuls chopped or baby spinach
• 1 garlic clove, minced **or 1 tsp. pre-minced garlic
• 1 tsp. lemon or lime juice
• 1 avocado (optional)

DIRECTIONS:
SUMMARY- Make the mustard glaze and marinate the fish - Get the pasta cooking - Prep the veggies and mustard sauce - Cook the fish and veggies - Cook and prep the toppers and plate

STEP ONE- THE MUSTARD GLAZE: Spray a baking sheet (I use a 12-inch round one, but you could also use a larger rectangle one)with cooking spray and lay salmon skin down. Mix all of the mustard glaze ingredients in a bowl and stir. Pour glaze on top of salmon and set aside and let it marinate for at least ten minutes.

STEP TWO- THE PASTA: Cook pasta according to directions. Strain when finished cooking. Pour into a large bowl. Dress with olive oil or Italian dressing, stir, and set aside.

STEP THREE- THE VEGGIE MUSTARD SAUCE: If you haven't pre-chopped the veggies, chop them up while salmon is marinating. Preheat the oven to 450 degrees.
Pour the mustard, dressing, lemon juice, sea salt, and cayenne pepper into a large bowl. Add the chopped peppers, zucchini, shallot, and garlics and stir. After the salmon has marinated, scoop about 1/2 of the mixture and place directly on top of the salmon along with the crawfish, if using.  Add the asparagus into the remaining mixture and stir. Pour the mixture out on the baking sheet next to the salmon and spread it out evenly, leaving space for the mushrooms. Add the mushrooms into the now empty bowl and stir them around into the remains of the sauce. Place the mushrooms separately onto the baking sheet (I do this since I avoid mushrooms but Keith and Avery enjoy them).
Place in the oven and cook the salmon for 10 - 12 minutes (10 if the fillets are slightly less than an inch thick and 12 if they are slightly more than an inch thick). **If using tilapia fillets, cook for 10 minutes.**

STEP FOUR- THE TOPPERS:
While pasta and salmon are cooking, heat a frying pan on the stove over medium high heat. Add the olive oil and wait one minute. Add the spinach (it may seem like a lot, but diminishes significantly as it wilts) and garlic. Stir around for a few minutes until majority of leaves are wilted. Add the lemon juice, stir, and remove from heat.
If using an avocado, cut it in half lengthwise. Open it up, remove the seed, and slice the halves. Push them out from the "shell" onto a plate and set aside.

STEP FIVE- PLATING THE FOOD: Place a salmon portion onto the plate and add the pasta next to it. Pour the asparagus and veggie sauce over the pasta. Top everything off with the spinach and avocado.