Salmon with Mustard and Herb Salad

Fatty salmon goes perfectly with this sweet mustard sauce. The dish is brightened with dill, basil, parsley and quick pickled raw onion.

Mustard Sauce:

1 tablespoon whole-grain mustard

1 tablespoon maple syrup

Juice from one lemon

Herb Salad

1/4 cup red onion, julienned

1/2 tablespoon apple cider vinegar

6 basil leaves torn

1/2 cup fresh parsley leaves

1/4 cup fresh dill fronds removed from stem

4 salmon filets (6-4oz each)

1. Preheat oven to 350˚F.

2. Combine all ingredients for mustard sauce. Season with salt and pepper. Adjust the acidity as needed. If it is too acidic add more maple syrup.

3. Place onions in apple cider vinegar with a dash of salt and pepper and allow to sit for a few minutes.

4. Pat salmon dry and season with salt and pepper.

5. Heat oven-proof sauté pan over high heat for a few minutes. Add a neutral oil like avocado oil. Once the oil shimmers add the salmon, making sure not the crowd the pain. Flip after a few minutes and sear the other side. Pour the mustard sauce over the filets and place in the oven until the center reads around 110˚F. (See Note).

6. Drain off the excess vinegar with the onions. Add the fresh herbs and a drizzle of olive oil. Season with salt and pepper.

7. Serve the salmon with the fresh herbed salad on top.

Note: Cooking times of the salmon will vary on the type of salmon. If using a Coho salmon that is 1/2 inch thick, there is no need to place in the oven. However, if cooking a thick piece of Atlantic Salmon that is 1-2 inches thick, finish it in the oven too cook it internally.