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Recipes

Dill Salmon with Creamy Apple Mustard

Written by: Loria Stern | Published on:

serves 6 to 8  |

“This recipe is exciting because the base of the creamy sauce is essentially apples. It’s a healthy recipe that you’ll return to again and again. I prefer my fish on the rarer side, so if you like your fish more well done, keep it in the oven for several minutes longer. You know your fish is done when the center of the fillet is no longer opaque. This recipe requires some advance planning, as the Caviar Mustard Seeds need to be made three days in advance.”

Tip

Use any leftover apple-mustard sauce as a sandwich spread and any extra mustard seeds on a cheese board.

Ingredients

1 (2-pound, or 910-gram) salmon fillet, skin on, cut into individual fillets or left whole

3 tablespoons (41 grams) olive oil

kosher salt

4 sprigs fresh dill, or 1 tablespoon dried dill, thyme, or rosemary

1 cup (260 grams) Creamy Apple-Mustard Sauce (see below)

2 tablespoons Caviar Mustard Seeds (see below)

For the Creamy Apple-Mustard Sauce (makes 2 cups, or 520 grams):

4 cups (360 grams) medium-diced peeled apples of any kind (about 3 apples)

2 tablespoons (42 grams) honey

1 cup (237 grams) water

1⁄4 cup (60 grams) Dijon mustard

For the Caviar Mustard Seeds (makes 1 cup, or 320 grams):

1⁄4 cup (50 grams) water

1⁄4 cup (40 grams) yellow mustard seeds

2 tablespoons (16 grams) seasoned rice vinegar

1 capsule probiotic powder

1 tablespoon wildflower honey

1 pinch kosher salt

Directions

1. Preheat the oven to 375°F with a rack set in the middle position.

2. Blot the salmon dry with a paper towel. Set aside on a plate until the fillet comes to room temperature, about 20 minutes.

3. Pour 2 tablespoons (27 grams) of the olive oil on a rimmed sheet pan and place the salmon on it skin side down. Pour the remaining 1 tablespoon of olive oil onto the fish, spread it out to cover the whole fillet or fillets, sprinkle with a pinch of salt, and arrange the dill (or sprinkle the herbs) on top.

4. Bake until the fish flakes with a fork and white bubbles of protein appear on the surface, 10 to 18 minutes, depending on the thickness of the fillet or fillets. To prevent overcooking, check the salmon after 10 minutes with a thermometer inserted into the thickest part of the fillet or fillets. Remove the salmon from the oven when the temperature reaches 125°F. If you like your fish cooked a bit more, keep it in the oven for the full 18 minutes.

5. Serve the salmon on the mustard sauce and sprinkle the top with the mustard seeds (both recipes below). Store leftovers in an airtight container in the fridge for up to 3 days.

To make the Creamy Apple-Mustard Sauce:

1. In a small saucepan over high heat, combine the apples, honey, and water and bring to a boil. Reduce the heat to a simmer and cook for about 15 minutes, until the apples are soft. Blend with an immersion blender until smooth. Add the Dijon and blend thoroughly.

2. Store in an airtight container in the refrigerator for up to 2 weeks.

To make the Caviar Mustard Seeds:

1. In a large glass jar, add all the ingredients. Stir to combine. Cover with a lid and set in a cool place for 2 to 3 days, until the seeds absorb the liquid and ferment. They will look like caviar!

2. Store the mustard seeds in the refrigerator for up to 6 months.

From Eat Your Flowers by Loria Stern. Copyright 2023 by Loria Stern. Published by William Morrow, an imprint of HarperCollins Publishers.