INGREDIENTS

Smoky Whole Grain Mustard Sauce
1 Cup Red Onion, Minced
2 Tablespoons Fresh Garlic, Minced
¼ Cup Chipotle Peppers in Adobo Sauce, Pureed
½ teaspoon Smoked Paprika
⅔ Cup Lemon Juice
½ Cup Whole Grain Mustard
½ teaspoon Ground Black Peppercorns
1 teaspoon Kosher Salt

5 Salmon Filets, Skin-on 7-oz pieces
½ Cup All-Purpose Flour
½ Cup Vegetable Oil
1¼ Cups Red Onion, Thinly Sliced and Deep-fried
15 Cherry Tomatoes, On the Vine
5 Cups Wild Rice, Cooked Al Dente
5 Pieces Pass the Honey Raw Honeycomb

CULINARY PREP:

1. Make the smoky whole grain mustard sauce by combining red onion, garlic, chipotle peppers, smoked paprika, lemon juice, whole grain mustard, black peppercorns, and kosher salt in a food processor.
2. Dust the skin side of each salmon filet with flour. In a non-stick pan on medium-low heat, add vegetable oil and place salmon filets skin side down on the pan.
3. Generously spoon mustard sauce on salmon filets. Cover pan and let salmon cook for 7-10 minutes, until salmon reaches an internal temperature of 145°F. Do not flip the salmon.
4. While the salmon is cooking, blister cherry tomatoes in a greased frying pan on high heat for 2-5 minutes.
5. Plate in the following order:
   1 Cup Cooked Wild Rice
   3 Blistered Cherry Tomatoes
   1 Cooked Salmon Filet
   1/4 Cup Crispy Red Onion
   1 Honeycomb