Honey-Dijon Salmon with Mushroom, Celery & Parmesan Salad
salmon fillets (4 pieces) with honey-Dijon seasonings in seafood steamer bags
each salt and pepper
mushrooms, thinly sliced
celery stalks, thinly sliced (leaves reserved)
shaved Parmesan cheese (about 1 oz/30 g)
Cook salmon according to seafood steamer bag instructions.
Meanwhile, in large bowl, make dressing by whisking oil with lemon zest and juice, salt and pepper. Toss with mushrooms and sliced celery.
Divide salad onto 4 serving plates; garnish with reserved celery leaves and Parmesan. Serve salmon alongside.
A mandoline slicer is helpful for thin, even mushroom and celery slices. For wide Parmesan shavings, use a vegetable peeler to shave pieces from a cheese wedge.