Before I was living in Paris, I didn’t even eat mustard. True story. Now, I have about 12 different jars in my fridge from all over the place and my mustard hoarding is showing its true colors this salmon season. This recipe is simple and packed with flavor. We’re lending our noble king a little more luxury with a mustard crème fraîche—as if crème fraîche wasn’t good enough on it’s own. It is really worth looking around for or even making your own, but if you’re in a pinch or on a health-kick, Greek yogurt will suffice. ~Ali
Ingredients
For the Salad:
1 medium shallot, minced
2 tablespoons champagne vinegar (or lemon juice)
2 teaspoons honey
1 teaspoon smooth dijon mustard (we love Edmond Fallot)
¼ cup olive oil
Salt and pepper, to taste
10 ounces baby salad greens
For the Crème Fraîche:
¼ cup grainy mustard (we’re still loving Edmond Fallot here but Pommery Moutarde de Meaux is a real work of art)
½ cup crème fraîche
For the Salmon:
2 tablespoons Coleman’s dry mustard powder
4 (8 ounce) fillets king salmon King Salmon Available In Our Premium Subscription Box
2 tablespoons grapeseed oil
Salt and pepper, to taste
Directions
FOR THE SALAD
In the bottom of a large bowl, whisk together shallot, vinegar, honey, mustard, salt and pepper. Slowly add olive oil, whisking to emulsify. Toss with salad greens just before serving.
FOR THE CRÈME FRAÎCHE
In a small bowl, stir together grainy mustard and crème fraîche.
FOR THE SALMON
Lightly dust king salmon fillets with dry mustard powder, salt and pepper. In a large, preferably nonstick skillet over medium-high heat, add 2 tablespoons grapeseed oil. Place salmon flesh side down in the pan cooking undisturbed for 4-5 minutes. Salmon will be well brown and cooked about ⅓ of the way through. Gently flip salmon searing the skin for an additional 4-5 minutes until salmon is cooked through and just begins to flake.
PLATING
Toss greens with vinaigrette, serve alongside salmon fillet. Top salmon with mustard crème fraîche.
