Mustard crust salmon with beetroot & dill

Recipe uploaded by

Jane Hornby

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Recipe by Jane Hornby

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1. 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.
2. Thinly slice the radishes. Cut the beetroot into wedges. Whisk 3 tbsp oil with vinegar and seasoning to make a dressing.
3. 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.

Jane says...

These classic, clean flavours may hail from chillier Scandinavian climes, but they are perfect for British summer eating, too.

Per serving (minus dip)

299 kcalories, protein 24g, carbohydrate 0g, fat 10 g, saturated fat 19g, fibre 3g, salt 0.52 g

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• Zem

  27 September 2009

  Zem commented on this recipe

  Radishes are missing off the shopping list :-)

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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

FOR THE SALAD

• 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

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Difficulty and servings

Serves 10

Preparation and cooking times

Prep 20 mins

1 of 5-a-day, good source of omega 3

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

FOR THE SALAD

• 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

Per serving (minus dip)

299 kcalories, protein 24g, carbohydrate 0g, fat 10 g, saturated fat 19g, fibre 3g, salt 0.52 g

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