Salmon fillet with vegetables in mustard sauce
2 servings
20 minutes
Salmon fillet with vegetables in mustard sauce is a refined and light dish that embodies a balance of flavors and textures. Baked to tender juiciness, the salmon harmonizes with crunchy cucumbers, fresh spinach, and sweet green peas. The dressing made of grainy mustard, honey, and vinegar adds zest and depth of flavor, highlighting the fish's natural tenderness. This dish hails from European cuisine where the freshness of ingredients and ease of preparation are highly valued. It is perfect for a light dinner or a festive table, delighting with its aesthetic presentation and rich yet balanced flavor notes. The dish pairs wonderfully with a glass of white wine, emphasizing its noble simplicity.
1
Bake the salmon in the oven at 180°C for 10 minutes. Let it cool.
- Salmon: 400 g
2
Boil the frozen peas in boiling water for 4 minutes. Drain the hot water and rinse the peas with cold water.
- Frozen green peas: 200 g
3
Slice the cucumbers into rounds.
- Cucumbers: 2 pieces
4
Wash the lettuce and spinach leaves and dry them with a paper towel.
- Spinach: 50 g
- Green salad leaves: 50 g
5
Preparing the sauce: mix all ingredients and whisk lightly until smooth. Place salad leaves and spinach on a plate, top with broken pieces of salmon, peas, and cucumbers. Drizzle with sauce. Enjoy your meal!
- Olive oil: 3 tablespoons
- Apple cider vinegar: 2 tablespoons
- Wholegrain mustard: 2 tablespoons
- Balsamic vinegar: 2 tablespoons
- Honey: 2 teaspoons
- Salt: to taste
- Ground black pepper: to taste
