Serves 10
25 min
Mustard Crust Salmon with Beetroot & Dill
Recipe GLPRd9576e53f2937e
Elegant salmon fillets coated in a crunchy mustard seed crust, pan-fried until golden and crispy. Served alongside fresh beetroot and radish salad tossed with a bright dill dressing, topped with a creamy mustard-soured cream sauce. A Nordic-inspired dish that is naturally low-carb and pescatarian.
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Ingredients
5 large salmon fillets with skin, scaled, about 200g each
5 teaspoons Dijon mustard
5 tablespoons yellow mustard seeds
5 tablespoons light olive oil, divided
Salt and freshly ground black pepper to taste
2 large beetroot, cut into wedges
4 large radishes, thinly sliced
2 tablespoons red wine vinegar or white wine vinegar
3 tablespoons fresh dill, chopped
150g fresh rocket (arugula)
200g soured cream or crème fraîche
2 tablespoons Dijon mustard for the sauce
Directions
Pat the salmon fillets dry with paper towels. Using a sharp knife, make two or three shallow diagonal slashes across the skin of each fillet. Season all surfaces generously with salt and pepper. Spread 1 teaspoon of Dijon mustard evenly over the skin side of each fillet.
Pour the yellow mustard seeds onto a shallow plate. Press the mustard-coated skin side of each salmon fillet firmly into the seeds, coating the skin thoroughly. Tap off any excess seeds and set the fillets aside.
Heat 2 tablespoons of olive oil in a large heavy-bottomed frying pan over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down in the pan and cook for 5 minutes, without moving them, until the skin is crisp and golden brown and the mustard seed crust is well-caramelized.
Gently flip the salmon fillets and cook for 1 to 2 minutes on the flesh side until the salmon is cooked through (the internal temperature should reach 145°F/63°C at the thickest part). Remove from heat and allow to cool to room temperature. Cover loosely and refrigerate until ready to serve.
While the salmon cools, thinly slice the radishes and cut the beetroot into wedges. In a small bowl, whisk together the remaining 3 tablespoons of olive oil with the vinegar and season with salt and pepper to make the vinaigrette.
Just before serving, stir the chopped fresh dill into the vinaigrette. In a large bowl, toss the radishes, beetroot wedges, and rocket with the dill vinaigrette until evenly coated.
Transfer the dressed salad to a serving platter. Arrange the cooled mustard-crusted salmon fillets on top of the greens.
In a small bowl, combine the soured cream with 2 tablespoons of Dijon mustard and season with salt and pepper. Serve this mustard cream sauce on the side alongside the salmon and salad.
