HONEY-MUSTARD GLAZED SALMON WITH ENDIVE AND GREEN APPLE SALAD

3 tablespoons Dijon

mustard 2 tablespoons honey Juice of ½ a lemon Four 6-ounce skinless salmon fillets, preferably center cut ½ teaspoon freshly

ground black pepper 1 medium Belgian endive

(about 1 pound) ½ large Granny Smith

apple, cored About 20 fresh chives (2 tablespoons finely chopped) 2 tablespoons extravirgin olive oil

1⁄4 teaspoon salt Position an oven rack in the upper third of the oven (five or six inches from the broiler); preheat to 400 degrees. Line a rimmed baking sheet with aluminum foil.

Whisk together the mustard, honey and a ½ teaspoon of the lemon juice in a small bowl.

Arrange the salmon fillets on the baking sheet, skin sides down, then use half the pepper to season each one. Drizzle a tablespoon of the honey mustard sauce on top of each fillet. Roast (upper rack) for 10 minutes per inch of thickness.

Increase the oven temperature to broil; broil for a minute or two, just until the fillets are lightly browned. Watch them closely to avoid overcooking.

Meanwhile, pour the remaining lemon juice into a medium bowl. Cut the endive crosswise into half-inch pieces and add to the bowl, discarding the endive’s tough ends. Toss to coat.

Cut the apple into thin wedges, then cut the wedges into half-inch pieces; add to the bowl and toss to coat.

Cut the chives into half-inch pieces, then add to the bowl along with the oil, salt and the remaining ¼ teaspoon of pepper, tossing to incorporate.

Divide the salad among individual plates, then top each portion with a salmon fillet. Serve warm or at room temperature. Adapted from “Weeknight Wonders: Delicious, Healthy Dinners in 30 Minutes or Less,” by Ellie Krieger (Houghton Mifflin Harcourt, 2013).

Per serving: Calories: 490; Total Fat: 30 g; Saturated Fat: 6 g; Cholesterol: 95 mg; Sodium: 420 mg; Carbohydrates: 19 g; Dietary Fiber: 5 g; Sugars: 13 g; Protein: 36 g.