Mustard Crust Salmon With Beetroot & Dill
This recipe features tender salmon fillets encrusted with a flavorful mustard seed crust, creating a crispy texture that contrasts beautifully with the delicate fish. Served on a bed of vibrant beetroot and rocket salad tossed in a zesty dill dressing, this dish offers a harmonious blend of colors and flavors that will excite both the eyes and the taste buds. Accompanied by a creamy and tangy soured cream and mustard sauce, this dish is a delightful balance of textures and tastes that will impress your guests with its elegance and taste.
— Constant Cookbook
Ingredients
- 5 large salmon fillets , scaled and skin on, about 200g each
- 5 tsp Dijon mustard
- 5 tbsp yellow mustard seeds
- 5 tbsp light olive oil
- 3 x 250 packs cooked beetroot (not in vinegar)
- 1 tbsp white wine vinegar
- fonds from 1 large buch dill
- 100g bag wild rocket
- 2 x 142ml pots soured cream , to serve
- 1 tsp wholegrain or Dijon mustard , to serve
Instructions
- Slash the skin on each fillet a couple of times, then season all over. Spread mustard over the skin side. Tip the mustard seeds onto a plate, then press the salmon skin-side down into them. Tap off any excess.
- Heat 2 tbsp oil in a heavy frying pan and fry the salmon, crust-side down, for 5 mins or until the skin and crust is crisp and golden. Turn, then cook for another 1-2 mins or until cooked through. Leave to cool, then keep in the fridge, loosely covered, for up to a day.
- Thinly slice the radishes. Cut the beetroot into wedges. Whisk 3 tbsp oil with vinegar and seasoning to make a dressing.
- To serve, chop dill and stir into dressing. Toss with radishes, beetroot and rocket, and transfer to a platter. Serve salmon on top of the beetroot. Mix the soured cream and Dijon mustard, season and serve on the side.
Cook Time
10M
Prep Time
PT20M
Yield
Serves 10
Nutrition
- Calories: 299 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 19 grams saturated fat
- Sugar Content: 7 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 0.52 milligram of sodium
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