Glazed Maple & Mustard Salmon on red quinoa, dill, cucumber salad and a topping of crunchy salted skin; what else a Salmon lover could ask for?
Maple & Mustard Salmon Fillet uses a cooking technique my mom found, which consists of marinating in a dry (salt+sugar) marinade salmon and cooking it at a really low temperature; this way you get a salmon cooked to perfection, not dried up by the intense heat. It needs slightly more patience to do than the usual recipes, but well worth the extra time.
Before cooking, you’ll have to marinade for a good 45 minutes, plus let the fish out of the fridge at room temperature for another 30 minutes before cooking. Slow cooking will help keep the fillets to perfection and moisten them. The dry marinade will help with the texture of the fish, and its colour, turning to a slightly darker colour and a firmer exterior, and boosting the salmon taste. Then all you have to do, mid-cooking, is add a flavorful glaze to the fish; in this case, I’ve used maple mustard and voilà—a fabulous, cooked-to-perfection salmon fillet.
The bed of red quinoa is a simple salad of cucumber, radish and fresh dill to make it extra fresh. A touch of the leftovers of maple-mustard glaze from the fish mix with some extra olive oil for dressing. It’s nothing too complex, but it’s surely tasty and healthy.
Fried Fish Skin
If you get the chance to buy the fillets with skin, it’s always a “must” to rapidly fry a piece of the skin in olive oil, until no more bubbles and then sprinkle some salt and voila! A great texture of crunchy and savoury taste to add to any of your salmon dishes. Do not forget to take off the scales at first, by scraping perpendicularly with the help of your chef’s knife or scraper with teeth, against the scale’s directions until they are all gone. This step is sometimes pre-made by your fishmonger.
Other Salmon Recipes
- GRAVLAX (CURED SALMON)
- SALMON CARPACCIO WITH FENNEL & PEAR
- SALMON & GRILLED ASPARAGUS WITH ROMESCO SAUCE
So let’s make this perfectly cooked Salmon fillet!
Maple & Mustard Salmon Fillet on Quinoa Salad
- 2 salmon fillets
- 3 tbsp salt
- 3 tbsp sugar
- 3 tbsp maple syrup
- 1 tbsp white wine mustard (or old-style mustard)
- 250 g red quinoa (or white quinoa)
- 1/2 cucumber
- 2 radish (finely sliced)
- 2 tbsp olive oil
- fresh dill
- salt and pepper
- Scrape and take off the skin of the salmon by holding the skin tight while passing a sharp knife between the flesh and skin.
- Add the dry marinade of sugar and salt to the salmon + skin and let marinate in a plastic bag for 45 minutes in the refrigerator.
- After marinating, rinse off the salt and sugar under cool water and pat dry with a paper towel; leave at room temperature for 15 minutes.
- Bring oven to 120°C (250F°).
- Cook the salmon filets for about 25 minutes, depending on their thickness, which could be 2 minutes more or less.
- Mix the maple syrup and mustard in a small bowl.
- Glaze the fish mid-cooking and keep a bit for the quinoa salad dressing.
- When the fish is glazed, add the olive oil to the leftover maple and mustard bowl and reserve.
- Cook the quinoa as instructed.
- Mix in a big bowl the quinoa salad ingredients and dressing.
- Add olive oil to a non-stick small pan, fry the salmon skin until crisp, salt it when done, and reserve. *Optional
- When the salmon fillet is ready, serve the fillet on a bed of quinoa salad and top with the crunchy skin.