Salmon with Honey-Soy Sauce

• 2 tablespoons honey
• 2 tablespoons less-sodium soy sauce
• 2 teaspoons Dijon mustard
• 2 tablespoons butter, divided use
• 1 teaspoon extra virgin olive oil
• 4 (8-ounce) wild salmon fillets
• 2 cups portobello mushrooms
• 2 cloves garlic, minced
• 2 tablespoons ( 1/4 stick) unsalted butter
• 2 tablespoons dry white wine
• 2 green onions, sliced diagonally into 1/4-inch pieces
• Cooked brown rice

1. Preheat oven to 350F.
2. In a small bowl, whisk together honey, soy sauce and mustard and set aside.
3. Melt a tablespoon butter and oil in a large skillet over medium heat and add the salmon fillets, skin side down.
4. Cook the salmon 4 minutes per side.
5. Remove the skin.
6. (Skin should remove easily.)
7. Transfer the cooked salmon to an ovenproof platter or baking dish and place in a 150F oven while you make the sauce.
8. Melt remaining butter and add the mushrooms and garlic.
9. Saute to soften mushrooms.
10. Add the wine to the hot skillet and deglaze the pan scraping all the bits with a spatula.
11. Add the honey mixture to the skillet and boil for 1 minute.
12. Stir the green onions into the sauce just before serving and pour over the cooked salmon.

honey, soy sauce, mustard, butter, extra virgin olive oil, salmon, portobello mushrooms, garlic, butter, white wine, green onions, brown rice

Taken from www.cookstr.com/recipes/salmon-with-honey-soy-sauce (may not work)