Mustard and shallot-crusted salmon
This mustard and shallot-crusted salmon features rich flavours from the salmon enhanced by a tangy, crunchy mustard seed crust. It’s an elegant dish perfect for weeknight dinners or special occasions.
Cook time 15 min
Prep time 10 min
Ingredients:
3 tsp black pepper1 tsp salt
2 tbsp mustard seeds
8 oz salmon
1 tbsp olive oil
1/4 cup water
1 onion
This recipe for mustard and shallot-crusted salmon combines the rich flavors of salmon with a tangy, crunchy crust made from mustard seeds, black pepper, and shallots. The result is a delicious and sophisticated dish that's perfect for a special dinner or a gourmet weeknight meal.
Instructions:
- Preheat your oven to 375°F (190°C).
- Finely chop the onion and set it aside.
- In a small bowl, combine the black pepper, salt, and mustard seeds. Mix well.
- Rinse the salmon fillet under cold water and pat dry with paper towels.
- Rub the mixed spices over the surface of the salmon, making sure it's evenly coated.
- Heat the olive oil in a skillet over medium heat.
- Add the finely chopped onion and sauté until it becomes soft and translucent, about 5-7 minutes.
- Lightly grease a baking dish and place the seasoned salmon fillet in it.
- Spread the sautéed onions evenly over the salmon.
- Add 1/4 cup of water to the dish to keep the fish moist during baking.
- Place the baking dish in the preheated oven.
- Bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
- The internal temperature should reach 145°F (63°C).
- Remove the salmon from the oven and let it rest for a couple of minutes.
- Serve hot, garnished with additional black pepper if desired.
By combining the natural richness of salmon with a flavorful mustard and shallot crust, you've created a dish that is both elegant and satisfying. This recipe is a wonderful way to enjoy salmon and will surely impress your guests or delight your family.
Mustard and shallot-crusted salmon FAQ:
Bake the salmon in a preheated oven at 375°F (190°C) for 15-20 minutes, or until it is cooked through and flakes easily with a fork.
The salmon is done when it reaches an internal temperature of 145°F (63°C) and flakes easily when tested with a fork.
Yes, you can substitute salmon with other firm fish like trout or halibut, adjusting the baking time as needed based on the thickness of the fillet.
Store any leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
If you don't have mustard seeds, you can use prepared mustard as a substitute, but the texture will be different. Use about 1 tablespoon of prepared mustard instead.
Cooking Tips:
- Ensure the salmon is fresh and at room temperature before you start cooking to ensure even cooking.
- Toast the mustard seeds lightly before using them in the crust for an added depth of flavor.
- Pat the salmon dry with paper towels before applying the mustard and shallot mixture to help the crust adhere better.
- If you prefer a less spicy crust, reduce the amount of black pepper or use a milder variety.
- Serve the salmon immediately after cooking for the best taste and texture, and consider pairing it with a light salad or steamed vegetables to balance the flavors.
Nutrition Facts
2 ServingsCalories 200kcal
Protein 27g
Carbohydrates 7g
Fiber 2.33g
Sugar 2.78g
Fat 14g
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