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Dick Clark's American Bandstand Grill
Pan Seared Salmon



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


  1. 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.
  2. Add white wine and cook for additional time.
  3. Take out salmon and add spinach, mushrooms and tomatoes.
  4. Honey Mustard Sauce: In a mixing bowl, blend ingredients together.
  5. Caribe Rice Pilaf: Place butter in a rice pot, add diced yellow onions and cook until translucent. Add rice and mix together.
  6. 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.
  7. Remove from heat and fluff rice with a fork to release all steam to stop cooking.
  8. Mix in shredded carrots, diced green onions and washed and drained black beans.

Posted by LladyRusty at Recipe Goldmine - May 9, 2001

Source: - Dick Clark's American Bandstand Grill


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