Dick Clark's American Bandstand Grill
Pan Seared Salmon

Ingredients

Pan Seared Salmon

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

Honey Mustard Sauce

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

Caribe Rice Pilaf

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

Instructions

Pan Seared Salmon

1. Heat oil in pan, dust salmon with salt and pepper. Place in hot pan, skin side down. Cook for about 5 to 7 minutes.
2. Add white wine and cook for additional time.
3. Take out salmon and add spinach, mushrooms and tomatoes.

Honey Mustard Sauce

1. In a mixing bowl, blend ingredients together.

Caribe Rice Pilaf

1. Place butter in a rice pot, add diced yellow onions and cook until translucent. Add rice and mix together.
2. 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.
3. Remove from heat and fluff rice with a fork to release all steam to stop cooking.
4. Mix in shredded carrots, diced green onions and washed and drained black beans.

Attribution

Posted by LladyRusty at Recipe Goldmine - May 9, 2001.

Source: wtte28.com - Dick Clark's American Bandstand Grill