Instructions:

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

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. Add white wine and cook for additional time. Take out salmon and add spinach, mushrooms and tomatoes.

Honey Mustard Sauce: In a mixing bowl, blend ingredients together.

Caribe Rice Pilaf: Place butter in a rice pot, add diced yellow onions and cook until translucent. Add rice and mix together. 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. Remove from heat and fluff rice with a fork to release all steam to stop cooking. Mix in shredded carrots, diced green onions and washed and drained black beans.