Introduction
Honey mustard grilled salmon fillet is a delightful dish combining sweet and savory flavors with a tender, flaky salmon. Coated with a tangy mustard and toasted seed blend, and served alongside roasted carrots and crispy tomato crumble, this recipe offers a perfect balance of textures and tastes. It’s easy to prepare and sure to impress at any meal.
Why You’ll Love This Recipe
This recipe is quick to make, requiring just 30 minutes of prep and cook time. The combination of mustard and honey creates a delicious glaze, while the toasted seeds add crunch. Roasted carrots and tomato crumble complement the salmon perfectly, making it a complete, nutritious meal suitable for family dinners or special occasions.
Recipe Origins
This recipe is inspired by modern European cooking, combining classic French influences like mustard sauces and slow roasting with contemporary healthy eating trends. The use of Scottish Label Rouge salmon highlights premium quality and freshness.
Nutrition Information
Calories: 450
Fat: 28g
Carbohydrates: 10g
Protein: 38g
Sodium: 300 mg
Quick Facts
Preparation Time: 30 min
Cooking Time: 30 min
Servings: 4
Difficulty: ⭐⭐ (Easy)
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to preserve texture and flavor. Avoid microwave reheating to prevent drying out the salmon.
Serving Suggestions
Serve with a fresh green salad or steamed asparagus. A light mayonnaise or aioli pairs well with the salmon and roasted vegetables. For wine, a chilled Sauvignon Blanc or Chardonnay complements this dish nicely.
Common Mistakes
Overcooking the salmon can dry it out; keep an eye during baking. Toast seeds carefully to avoid burning. Don’t skip seasoning the carrots and tomatoes for full flavor.
Recipe Variations
Add a touch of fresh dill or parsley to the mustard glaze for extra aroma. Substitute carrots with roasted parsnips or sweet potatoes. Use Dijon mustard if honey mustard is unavailable.
Frequently Asked Questions
Can I use frozen salmon?
Yes, but thaw completely before cooking.
What seeds can I use if I don’t have a mix?
Sunflower or pumpkin seeds alone work fine.
Can I grill the salmon instead of baking?
Yes, grill for 6 to 8 minutes, brushing with the mustard seed mix.
Ingredients
- 4 Scottish Label Rouge salmon fillets, skin on, about 170 g each
- 6 baby carrots
- 2 tomatoes
- 2 tablespoons honey mustard
- 3 tablespoons mixed seeds (sunflower, pumpkin, etc.)
- 1 tablespoon breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 5 cl olive oil
- Salt
- Pepper
Instructions
1- Preheat the oven to 180°C (350°F). Peel, wash, and halve the carrots, place them in a roasting pan, drizzle with olive oil, season with salt and pepper, and roast for 15 minutes.
2- Wash and halve the tomatoes. Mix breadcrumbs, Parmesan, 1 tablespoon olive oil, salt, and pepper in a bowl. Spread this mixture over the tomatoes, place them in the pan with the carrots, and roast for an additional 10 minutes.
3- Toast the mixed seeds in a dry pan for 2 minutes until fragrant. Combine the toasted seeds with honey mustard in a bowl.
4- Heat the remaining olive oil in a skillet over high heat. Sear the salmon fillets for 20 seconds on each side. Season with salt and pepper.
5- Transfer the salmon fillets to a baking dish, spread the honey mustard seed mixture over them, and bake for 6 to 8 minutes until cooked through.
6- Serve the salmon fillets with the roasted carrots and tomatoes.
