Information
30min
20min
4
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
- 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.
PLATING
Toss greens with vinaigrette, serve alongside salmon fillet. Top salmon with mustard crème fraîche.
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
