Wild Salmon with Sweet Hot Mustard is another delicious way to enjoy Salmon adding sweetness and a spicy kick to the lean wild salmon fillet.
Served on a bed of vegetables that have been blanched and sautéed next to couscous with Harissa sauce.
Wild Salmon with Sweet Hot Mustard
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Add the mustard and sugar. Start whisking and adding the water.
Whisk until well combined.
Add the leeks and fennel in boiling water and cook for 30 seconds.
Blanche into an ice cold bowl of water.
After having drained the leek and fennel add them in a bowl along with the radish slices and the mint leaves and mix.
Melt the butter and toss in the vegetables.
Add couple of tablespoons of water along with the lemon juice. Season with the remaining salt and pepper and stir until nicely emulsified.
Rub the olive oil on the salmon until evenly coated. Then season with half the salt and pepper (more salt on the skin side).
Add to a hot pan the salmon, skin side down, and sear for 2 minutes per side,
Add the mustard mixture and baste the salmon fillet.
Here you can find more of my Fish recipes.
Wild Salmon with Sweet Hot Mustard
Servings: 2 People
Ingredients
- 1 350 gr Wild Salmon fillet , skin on
- 1 tablespoon EVOO , Extra Virgin Olive Oil
- 25 gr Unsalted Butter
- 2 tablespoons Dry Mustard , preferably Coleman’s
- 2 tablespoons Caster Sugar
- 3 tablespoons Water , lukewarm
- 2 Leeks , halved lengthwise, green part discarded and whites cut into 1.5 cm squares
- 1 Fennel , cored, thinly sliced
- 1 tablespoon fresh Mint , leaves picked
- 3 large radishes , thinly sliced
- 25 ml Lemon juice
- 1 teaspoon Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- We start by making our sauce. Take a small bowl and add the mustard and sugar. Start whisking and adding the water until well combined. Keep aside.
- Take a medium saucepan and add on high heat. Pour water until half full and salt liberally. When it comes to a boil add the leeks and fennel and cook/blanche for 30 seconds. With a slotted spoon remove from the pan into a bowl filled with water and ice to stop the cooking process. Remove from the bowl and add to a coriander to drain and allow to dry. When dried add them in a bowl along with the radish slices and the mint leaves. Keep aside.
- Rub the olive oil on the salmon until evenly coated. Then season the salmon with half the salt and pepper (more salt on the skin side) and put a medium sauté pan on high heat. When hot reduce the heat to medium and add the salmon skin side down. Sear for 2 minutes per side, add the mustard mixture and baste the salmon fillet.
- In the meantime, place a medium frying pan on medium heat and melt the butter. Immediately toss in the vegetables, increase the heat and once they start sizzling add couple of tablespoons of water along with the lemon juice. Season with the remaining salt and pepper and stir until nicely emulsified.
- Place the veggies on a serving plate and add on top the salmon. Serve with couscous and Harissa sauce.
