It’s rush hour, and there are hungry people to be fed in short order. Not to worry: This recipe for honey-mustard salmon can be on the table in 10 minutes.

Leave the skin on the salmon to protect the bottoms of the fillets. Included is a salad, to complete a speedy plateful that has plenty of taste.

Honey-Mustard Salmon With Baby Lettuce Salad

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2 tablespoons Dijon mustard

1 tablespoon honey

1/4 teaspoon salt

1/4 teaspoon ground black pepper

4 pieces salmon fillet with skin (about 6 ounces each)

1 Gala or Red Delicious apple

2 tablespoons seasoned rice vinegar

1 tablespoon extra-virgin olive oil

1/8 teaspoon salt

1/8 teaspoon ground black pepper

1 bag (5 ounces) baby lettuces

Lemon slices and parsley sprigs for garnish, optional

Preheat broiler.

In a small bowl, mix mustard, honey, salt and pepper with fork.

Place salmon, skin side down, on rack in broiling pan. Spoon the mustard glaze over the fillets. Place pan in broiler 5 to 7 inches from source of heat and broil for 8 minutes or until fish flakes easily when tested with a fork (do not turn the salmon over).

Meanwhile, prepare the salad. Core and cut apple into thin wedges. In large bowl, mix vinegar, oil, salt and pepper. Add baby lettuces and apple wedges and toss to coat.

Arrange salmon and salad on 4 dinner plates. Garnish with lemon slices and parsley, if desired.

Makes 4 main-dish servings.

Nutrition information per serving: 385 cal., 33 g pro., 14 g carbo., 22 g total fat (4 g saturated fat), 2 g fiber, 98 mg chol., 585 mg sodium.