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Salmon in mustard crust


It's no secret that I like fish;) so I prepare it in different forms

  • 1 piece of salmon
  • 1 tablespoon mustard
  • salt
  • pepper
  • chilli

Servings: 1

Preparation time: less than 30 minutes

RECIPE PREPARATION Salmon in mustard crust:

Washed salmon piece, dried with an absorbent napkin, season with salt, pepper, chilli.

Grease the salmon on one side with mustard and place it on the grill or pan with a stone or dyr cooker.

Bake for 5 minutes.

Grease the top with mustard and turn so that the mustard is on the pan.

Serve as such or with a garnish.

I served it sprinkled with lemon juice.


Salmon in mustard crust - Recipes


5.0 - 24 votes

Salmon is a very healthy fish because it is full of omega 3s, which maintain heart health, prevent strokes, improve the appearance of skin and hair, and many other benefits.

In order to fully benefit from their nutritional content, we must take care of the cooking method, so steaming is the most appropriate, following the other methods, such as cooking in the oven and on the grill / pan without additional fats.
in fact, being a fatty meat, it does not need any additional fats, but only spices, which, in addition to increasing taste pleasure, also have an extremely important role in digestion and maintaining health. we are referring to spices in their natural state, not to various spice sachets, which actually sell a mixture full of salt and chemicals, exhausting in taste, which makes your body worse. so pay attention to spices, prefer natural, simple, fresh or dried ones.

and because I keep trying to present you a healthy recipe, but also a little more special than a simple steamed salmon, then it is necessary to talk a little about the quality of the ingredients. whenever possible, try to buy what is as natural as possible, organic, although it has a higher price. the quality costs, but the benefits are maximum. prefer smaller but qualitative portions than long and of questionable quality. therefore, for this recipe we will use fillets (small :)), of organic salmon. the wild one is just as good. if you are a salmon consumer, as I am, you will see the differences between different types of farming, organic and wild. the farm pieces have the most fat, the wild one, the least. you can see a big difference in color and texture of the meat, the meat of farmed salmon is fluffy, breaded with fat, the wild one has a very dense meat, you hardly feel the fat at all. you don't have to be afraid of salmon fat, because it is healthy, what is bad is that all the pollutants accumulate exactly in the fat, therefore, the better the less.

organic salmon is often a farmed salmon, but in the right conditions, which has many benefits, both compared to wild salmon, about which there are suspicions regarding methyl-mercury, and compared to that in common farms, about which they have a fairly high pcb content. or it can be a salmon fished from waters declared to be safer, ie more ecological and unpolluted. organic salmon has an increased level of omega 3, but also a pink color obtained due to a natural diet, without dyes. the meat is of a medium density, due to the increased content of healthy fats.

what I wrote above does not have the role to scare you, but only to raise your claims on the quality of the products purchased. Despite all the discussions about pcb and methyl-mercury, the consumption of small portions, ie 2-3 times a week, 170 grams per serving, is considered to be unsafe for health, regardless of the source.

and now back to the recipe.
ingredient:
-4 organic salmon fillets
-4 teaspoons mustard with whole grains
-fresh herbs: dill, crow onion (chives)
-a lemon
-sea salt mixed with Mediterranean herbs and red pepper (herbs: oregano, rosemary, thyme, marjoram)

Whole grain mustard, obtained by the traditional method, is a very valuable spice, both for taste and health.

put the washed fillets in a ceramic bowl, add a little water, sprinkle with lemon juice, sprinkle a little ground salt and dry spices.

put a teaspoon of mustard over each fillet and grease the entire surface of the fillet well.

the fine film of mustard also has the role of favoring the adhesion of aromatic herbs: dill and crow onion.

Bake at 180 degrees for 20-30 minutes, depending on the size of the fillets. sprinkle with the sauce from the pan, during baking, 2-3 times.

because during cooking, the herbs pale in color, it is advisable to mix a few herbs with lemon juice and very little mustard and grease the fish with this strong green mixture, just before serving, for a more appetizing color.
it is served with a fresh salad.
good appetite!


Baked salmon with honey mustard sauce

salmon It is one of the favorite fish of the little ones, and you know why? Because it does not have the strong aroma of fish and this makes it much more attractive for your palace.

Today we have a very good recipe, a baked salmon marinated with honey mustard sauce, which means to die. Surely, as soon as you try it, you will want to repeat it over and over again.

Preparation

We put one in a bowl tablespoon of sunflower oil, and add honey. We move too we add the old-fashioned mustard (the one from Dijón). We're moving it again nowAdd the lemon peel and dill juice. Beat everything so that the ingredients are mixed correctly.

We take the salmon fillets and season them. Once ready, Cover them with the mustard and honey marinade we prepared and cover them completely.

Let them rest for about 30 minutes.

I put preheat the oven to 200 degrees and once ready bake for about 10 minutes approximate. Although it may seem short-lived, it is perfect for making juicy salmon and cooking with marinade.

We can accompany it with some ripe vegetables and it is more than perfect.

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It is that time of year when we are more inclined to spend more time at home, especially in the kitchen. And a better way than to forget a little about the current context, than by cooking. As you know me, I like out-of-print recipes, so I prepared a video recipe with my friends from Maille, which can be very well integrated into the holiday table prepared for loved ones.

Ceviche Ingredient (2 pers)
1 sea bass fillet cleaned
Mustard Maille Dijon berries
Mustar Maille Dijon classic
1/4 mango
1 red
1/2 avocado
1 teaspoon chopped shallot onion
Salt
pepper
1 and 1/2 tablespoon olive oil
1 tablespoon lime juice
5-6 mint leaves
5-6 coriander leaves

Ingredient sos

1 orange
1 and 1/2 teaspoon honey
1 and 1/2 teaspoon mustard seeds
1 teaspoon hot mustard
2 teaspoons balsamic vinegar
1/2 head of minced garlic very well
2 tablespoons olive oil
1 tablespoon sunflower oil

How to prepare Ceviche
Chop the fish, mango, avocado, tomatoes (without core and shell) into small cubes. Then chop the mint and coriander, mix well, season with lime juice, salt, pepper and olive oil. Set it aside.

How to prepare the sauce
Put all the ingredients together in a bowl and mix well, and finally add the mustard.

Presentation

On a deep plate, using a teaspoon, make 3 ceviche quenelles, then add the sauce and garnish with radish, mint or cauliflower.


Salmon in almond crust with honey and mustard sauce

ingredients: 2 pieces of salmon (about 500 grams), 100 gr raw almonds, 2-3 cloves of garlic, 5 teaspoons of honey, 5 teaspoons of sweet mustard, 2 sachets of white rice, soy sauce, baking paper.

Method of preparation: Put 5 teaspoons of honey and 5 teaspoons of mustard in a bowl.
Pass 2-3 cloves of garlic and put in the bowl with honey and mustard, mix well and add a little salt. Cut the fish into pieces of the same thickness. We grease the fish with this sauce, we place it with the skin down on a tray over which we put the baking paper and we put over it 100 gr of almonds cut in half. Put the tray for 15-20 minutes in the preheated oven at 200 degrees.

Serve with white al dente rice, over which we put soy sauce and a little greens.


Salmon in Bread Crust with Aromatic Herbs

Salmon in breadcrumbs with aromatic herbs
Salmon recipe in breadcrumbs with aromatic herbs is one of the challenges posed by Minus22, the largest regional supplier of fish and frozen products, to test the new product range Family Mix.
The new Family Mix product line is available in 4 tasty variants that are easy to prepare in the oven. Family Mix contains fish fillets and frozen vegetable mixes, an innovation in preparing a healthy dinner for two.

Salmon in breadcrumbs with herbs-ingredients

2 servings
2 pieces of salmon fillet
olive oil
salt and pepper
a tablespoon of lemon juice

Mustard glaze
4 teaspoons mustard with honey
a teaspoon of finely chopped chivas
a teaspoon finely chopped parsley
pepper

Bread crust
4 tablespoons bread crumbs
a tablespoon finely chopped parsley
a teaspoon of finely chopped thyme
salt pepper
4 tablespoons olive oil
Vegetable garnish
mixture of french vegetables
40 g butter
1 lg olive oil
2 tablespoons sweet cream

Orange sauce
100 ml of orange juice
100 ml sweet cream
20 g butter
salt
pepper

Aromatic herb pesto
2 lg olive oil
a few sprigs of parsley, chivas (thyme) and thyme
salt pepper

Salmon in breadcrumbs with aromatic herbs- Method of preparation

The salmon fillet is left to thaw in the refrigerator. After the fish pieces have thawed, dab them with paper towels to remove water from the surface. Sprinkle with lemon juice, salt, pepper and a little olive oil and leave to marinate for 10-15 minutes.


While the fish is marinating, prepare the mustard icing and breadcrumbs by mixing the ingredients for each one.


Place the fish in a tray lined with baking paper and greased with olive oil
Grease the salmon pieces with mustard icing and sprinkle on top in abundance, lightly pressing the breadcrumbs.

Put the tray in the oven for 10 minutes at the grill function, step 1. After 10 minutes we turn off the oven, cover the fish with a baking paper and leave it warm in the oven until serving time.
While the fish is in the oven, we take care of the garnish and sauces.

Aromatic herb pesto
Using a vertical sieve or blender, mix the ingredients until you get a homogeneous emulsion.

Orange sauce
In a frying pan, melt the butter carefully so as not to burn it, add the sweet cream, orange juice, salt and pepper to taste and boil the sauce, stirring constantly, until it begins to gain consistency.
Gasket
The mixture of French vegetables is boiled in salted water.
When they reach the texture of the dente, take out half the amount of vegetables and sauté them in 20 g of butter and a tablespoon of olive oil and season them with salt and pepper to taste.
Boil the rest of the vegetables until soft, then pass them together with 20 g butter and 2 tablespoons of sweet cream until you get a puree.

[amd-yrecipe-recipe: 22]
Assembly
We mount on the plate putting two tablespoons of vegetable puree, a piece of salmon, sauteed vegetables, orange sauce and aromatic herb pesto.
Good appetite!!


Salmon, whole wheat mustard and dill recipes

These wholemeal salmon and mustard cakes are wonderful cakes to serve as lunch or dinner. Similarly, they make a great cake for a lunch box, a picnic basket or a buffet. What more could you ask for from a small cake?

Maybe you want to start this recipe before making and then making it blind to bake. Otherwise, they do not come much easier than this recipe.

One of the great things about this recipe is that you can always use pieces of salmon from the supermarket, which is even cheaper.

The tart recipe comes courtesy of super-talented Eric-Lanlard:

"Some of the classic combinations are still the best and it would be bad to try to update them," says Chef Pattisier Eric Lanlard in his new book. & quot; Rich smoked salmon, a multitude of fresh dill and spicy French cereal mustard. a perfect starter or a light meal & quot. The new book of Tart it Up. it's further proof of Eric's international reputation for superlative baking. This recipe shows that ability in abundance.


Ingredients

Step 1

Salmon with mustard crust and mashed potatoes with saffron

The salmon fillets are left to thaw.

Clean the living rooms and cut them into small pieces. The toast slices are peeled and finely chopped. Mix the two with mustard, oil and vinegar, adding, to taste, salt and pepper.

Peel the potatoes and cut into small pieces. Boil in salted water for 20-25 minutes, until very soft.

Wash the salmon, dab to absorb water, season with salt and pepper and put in an oiled soufflé dish. Pour the mustard mixture on top and bake in the preheated oven at 180 degrees C for 12-15 minutes.

Cream and saffron are boiled and set aside, covered. Drain the potatoes and pour the whipped cream mixed with saffron through a fine sieve. Crush the potatoes until you get a fine puree, which is seasoned to taste. Serve with salmon.