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seared salmon fillet with mustard dressing, green and fresh raw vegetable salad on a white dinner plate

Seared Salmon & Mustard Dressing

potatoes, pearl onions, celery, peppers, arugula

STARS

Simply season and sear salmon fillets, then glaze them with whole-grain mustard dressing. Serve on a bed of roasted fingerling potatoes, pearl onions, red peppers, celery, and pear tomatoes. A simple salad of arugula and a citrus-infused parsley vinaigrette adds a light finish.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Ingredients

Salmon

  • 1/2 cup dill, roughly copped
  • 2 garlic cloves, chopped
  • 1/2 cup white vinegar
  • 2 tablespoons Dijon mustard
  • 4 6-ounce salmon fillets

Roasted Vegetables

  • 1 pound red onions, sliced thinly
  • 2 tablespoons canola oil, divided
  • 1 pound pearl onions
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Dijon Mustard Sauce

  • 1 teaspoon Dijon mustard
  • 1 tablespoon whole grain Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons heavy cream
  • 2 tablespoons champagne vinegar
  • 1/4 cup sour cream
  • 1/2 cup olive oil
  • 1 lemon, zested and juiced
  • 1 teaspoon honey
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste

Parsley Salad

  • 1 cup parsley
  • 1/2 cup dill
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt, to taste
  • 2 cups halved grape tomatoes
  • 4 celery stalks, cut into 1/2-inch pieces on the bias
Directions
1
In a container or zip-top bag, combine the dill, garlic, vinegar, mustard and salmon. Marinate for 4-6 hours.
2
Preheat the oven to 375°F.
3
On one baking sheet, toss the potatoes with 2 tablespoons oil and a big pinch of salt and pepper. Roast for 15-20 minutes, until the potatoes are crisp.
4
On a second baking sheet, toss the pearl onions with 1 tablespoon oil, balsamic and a pinch of salt and pepper. Roast for 12-15 minutes, until softened.
5
Remove the salmon from the marinade, dry with paper towels and sprinkle with salt and pepper. Heat a large skillet over medium heat with the remaining 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
6
In a bowl, whisk together both of the mustards, garlic, heavy cream, vinegar, sour cream, olive oil, lemon zest, lemon juice, salt and pepper until emulsified. Adjust the seasoning to taste.
7
In a blender, purée the parsley, dill, garlic and vinegar. With the motor running, drizzle in the oil until emulsified. Season to taste with salt.
8
In a medium bowl, toss the celery and tomatoes with the parsley dressing to coat.
9
To serve, divide the roasted onions and potatoes between plates. Top with salmon fillets, tomato salad, and mustard dressing.

Seared Salmon & Mustard Dressing

potatoes, pearl onions, celery, peppers, arugula

STARS

Simply season and sear salmon fillets, then glaze them with whole-grain mustard dressing. Serve on a bed of roasted fingerling potatoes, pearl onions, red peppers, celery, and pear tomatoes. A simple salad of arugula and a citrus-infused parsley vinaigrette adds a light finish.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  4 hours
Active Time:  30 minutes
Servings:  4

Ingredients

Salmon

  • 1/2 cup dill, roughly copped
  • 2 garlic cloves, chopped
  • 1/2 cup white vinegar
  • 2 tablespoons Dijon mustard
  • 4 6-ounce salmon fillets

Roasted Vegetables

  • 1 pound red onions, sliced thinly
  • 2 tablespoons canola oil, divided
  • 1 pound pearl onions
  • 1 tablespoon balsamic vinegar
  • Salt and pepper

Dijon Mustard Sauce

  • 1 teaspoon Dijon mustard
  • 1 tablespoon whole grain Dijon mustard
  • 1 garlic clove, minced
  • 2 tablespoons heavy cream
  • 2 tablespoons champagne vinegar
  • 1/4 cup sour cream
  • 1/2 cup olive oil
  • 1 lemon, zested and juiced
  • 1 teaspoon honey
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon pepper, to taste

Parsley Salad

  • 1 cup parsley
  • 1/2 cup dill
  • 2 garlic cloves
  • 1/2 cup olive oil
  • 2 tablespoons white vinegar
  • 1/2 teaspoon salt, to taste
  • 2 cups halved grape tomatoes
  • 4 celery stalks, cut into 1/2-inch pieces on the bias

Directions

1
In a container or zip-top bag, combine the dill, garlic, vinegar, mustard and salmon. Marinate for 4-6 hours.
2
Preheat the oven to 375°F.
3
On one baking sheet, toss the potatoes with 2 tablespoons oil and a big pinch of salt and pepper. Roast for 15-20 minutes, until the potatoes are crisp.
4
On a second baking sheet, toss the pearl onions with 1 tablespoon oil, balsamic and a pinch of salt and pepper. Roast for 12-15 minutes, until softened.
5
Remove the salmon from the marinade, dry with paper towels and sprinkle with salt and pepper. Heat a large skillet over medium heat with the remaining 1 tablespoon oil. When hot, add the salmon skin side-up. Sear until golden brown, then transfer to a baking sheet and finish cooking in the oven for 8-10 minutes. 
6
In a bowl, whisk together both of the mustards, garlic, heavy cream, vinegar, sour cream, olive oil, lemon zest, lemon juice, salt and pepper until emulsified. Adjust the seasoning to taste.
7
In a blender, purée the parsley, dill, garlic and vinegar. With the motor running, drizzle in the oil until emulsified. Season to taste with salt.
8
In a medium bowl, toss the celery and tomatoes with the parsley dressing to coat.
9
To serve, divide the roasted onions and potatoes between plates. Top with salmon fillets, tomato salad, and mustard dressing.