Mustard Seed-Crusted Salmon

Name: Mustard Seed-Crusted Salmon
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 118 milliliters coarsely chopped dill; 10 servings Lentil Salad; 59 milliliters olive oil; 1 medium onion, thinly sliced; 2 kilograms salmon fillet, in 1 piece, with skin; 10 servings Salt and freshly ground pepper; 118 milliliters yellow mustard seeds

Mustard Seed-Crusted Salmon is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains about 50g of protein, 20g of fat, and a total of 513 calories. This recipe serves 10. A mixture of dill, salmon fillet, mustard seeds, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat the broiler.

Equipment you will use

Broiler

Lay the salmon, skin-side down, on a baking sheet and season with salt and pepper. In a medium bowl, toss the onion with the dill and olive oil.

Ingredients you will need

Salt And Pepper

Olive Oil

Salmon

Onion

Dill

Equipment you will use

Baking Sheet

Bowl

Spread the onion mixture on the salmon and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Salmon

Spread

Onion

Transfer to the lower third of the oven and broil for 5 minutes, rotating the sheet halfway through.

Equipment you will use

Oven

Remove from the oven; leave the broiler on.

Equipment you will use

Oven

Coat the salmon with the mustard seeds, patting the seeds to help them adhere. Return the salmon to the oven and broil, rotating the baking sheet, for about 5 minutes, or until the fillet is just cooked through.

Ingredients you will need

Mustard Seeds

Salmon

Seeds

Equipment you will use

Baking Sheet

Oven

Serve the salmon at once with the Lentil Salad.

Ingredients you will need

Lentils

Salmon

Equipment

Ingredients

Servings:

118milliliters

coarsely chopped dill 10servings

Lentil Salad 59milliliters

olive oil 1medium

onion, thinly sliced 2kilograms

salmon fillet, in 1 piece, with skin 10servings

Salt and freshly ground pepper 118milliliters

yellow mustard seeds

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Antica Chardonnay (Mountain Select). Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 29 dollars per bottle.