Salmon Salad with Dijon Mustard Sauce

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salmon-salad-with-dijon-mustard-sauce

Salmon Salad with Dijon Mustard Sauce

The more colorful our diet, the greater variety of nutrients our bodies are consuming. This health boosting salad has it all- protein from oven baked salmon, vital vitamins from greens and vegetables and omegas from olive oil and fish. There are two ways you can serve it, either by keeping the crisp romaine leaves whole or by breaking them into bite size pieces. I like to buy romaine leaves in plastic box, tripled washed to save the time when cooking and those also tend to be crispier and smaller in general so they make an elegant presentation of the dish when served whole. Creamy, slightly sweet and tangy Dijon mustard sauce works wonders in this salad.

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Ingredients: salmon fillet, romaine lettuce, cherry tomatoes, potatoes, radishes, quail eggs, dill, dijon mustard, sugar, red wine vinegar, pink peppercorns, extra-virgin olive oil, salt, pepper.

salmon-salad-with-dijon-mustard-sauce-ingredients-pink-peppercorns

I like using pink peppercorns, they always look so pretty on the plate and have a distinct but very mild peppery flavor. Quail eggs are another staple in my fridge, they are considered to be a delicacy in many parts of the world but you can find these eggs in most grocery stores in the U.S. these days. These tiny eggs cook in a very short time and make an elegant addition to any salad.

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Bake the salmon: Preheat the oven to 375 F. Line baking sheet with foil or parchment paper and place salmon on top. Drizzle with olive oil and season generously with salt.

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Sprinkle with pink peppercorns, crushing them with your fingers, on top. Bake for 10 minutes for medium rare or until desired doneness.

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Take salmon out from the oven and take apart chunks of fillet into bite-size pieces. Watch out for the bones. Kitchen tip: use tweezers to remove large bones, they come out easily once salmon is cooked.

salmon-salad-with-dijon-mustard-sauce-cherry-tomatoes

Cherry tomatoes are bursting with sweet flavor but regular finely diced vine tomatoes will taste great in this salad as well.

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Cut cherry tomatoes in half.

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Three minute is a magic number for quail eggs to be boiled just right with a bright yellow but already set egg yolks. If you like them on a runny side, opt for two minute boiling time.

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To slice the radishes, use mandolin slicer or a very sharp knife.

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Kitchen tip: keep the radishes crisp in ice water or covered in the fridge.

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Make the dressing: Whisk mustard, sugar and vinegar together.

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Then in a slow stream add olive oil. Whisk until emulsified. Season with salt and pepper.

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There are two ways you can serve this salad. You can either separate romaine leaves from its head and leave them whole or  break them down into bite-size pieces.

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If you choose to keep the leaves whole, place them on the plate in one direction and spread the remaining ingredients along the leaves.  Drizzle with olive oil and dressing on top, garnish with dill springs.

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Or break the leaves into bite-size pieces, add remaining ingredients and mix gently to combine. Sprinkle with extra pink peppercorns on top.

salmon-salad-with-dijon-mustard-sauce

salmon-salad-with-dijon-mustard-sauce

Bon Appétit!
Svitlana

Salmon Salad with Dijon Mustard Sauce

recipe details

Serves 4

Ingredients

For the fish

  • 8 oz. wild caught salmon
  • Salt and pink peppercorns
  • Extra-virgin olive oil

For the salad

  • 2 heads romaine lettuce, torn into bite-size pieces
  • ½ cup cherry tomatoes, cut in half
  • 3 potatoes, peeled, boiled, cut into ½ inch pieces
  • 2 radishes, thinly sliced
  • 6 quail eggs, boiled, peeled, cut in half
  • ¼ cup dill springs

For the dressing

  • 1 tablespoon Dijon mustard
  • 2 teaspoons sugar
  • 2 teaspoons red wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper

Directions

  1. Bake the salmon: Preheat the oven to 375 F. Line baking sheet with foil and place salmon on top. Drizzle with olive oil and season with salt and pink peppercorns. Bake for 10 minutes for medium rare or until desired doneness. Take salmon out from the oven and take apart chunks of fillet into bite-size pieces. Kitchen tip: use tweezers to remove large bones, they come out easily once salmon is cooked.
  2. Make the dressing: Whisk mustard, sugar and vinegar together, then in a slow stream add olive oil. Whisk until emulsified. Season with salt and pepper.
  3. Assemble the salad: There are two ways you can serve this salad. You can either separate romaine leaves from its head and leave them whole or  break them down into bite-size pieces. If you choose to keep the leaves whole, place them on the plate in one direction and spread the remaining ingredients along the leaves.  Drizzle with olive oil and dressing on top, garnish with dill springs. Or break the leaves into bite-size pieces, add remaining ingredients and mix gently to combine. Sprinkle with extra pink peppercorns on top.

share your thoughts

6 thoughts on “Salmon Salad with Dijon Mustard Sauce”

    1. Thank you so much, my dear! You have to try it, this salad is delicious and super nutritious! Perfect for my sport obsessed friend! :))) Are you still exercising on regular basis?

  1. Hi again. I’m making it again with quail eggs this time. When you say to boil them for 3 minutes, do you put them in boiling water and then boil for 3 minutes or put them in cold water and heat it to boiling and then 3 minutes? First time I’ve used quail eggs.

    1. Hi Suzan sorry for delayed response, I just came back from Japan. Place the eggs carefully into boiling water for 3 minutes, then shock the eggs under cold running water to stop them from cooking. I like mine with the yolk not fully set. These are the healthiest eggs you can find, even raw consumption is beneficial! Let me know how do you like them, I use quail eggs in my salads and appretizers all the time.

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