Vibrant Mint and Dijon Mustard Salmon
Mint is one of the first herbs that I like to call my own. Thanks to a large abundance of summer mint I put mint to good use. This Vibrant Mint and Dijon Mustard Salmon is a great example. This recipe comes together using a handful of readily available ingredients. This comes together in about 20 minutes flat and is perfect for any meal you want to add some vibrance to. It is the creation of a busy and sometimes exhausted mother. And here is the fun thing. Do not be fooled by the use of Dijon mustard. This dish tastes plenty Indian. The faint notes of mustard makes this Bengali girl happy.
Story of the Mint and Dijon Mustard Salmon
I love to work late, I am a night owl. The problem is that my owlets are up in the morning. After a very late Saturday night, groggy mom rembers her promise to take the young ones to the zoo. Not the most comforting thought to get me out of bed at 7:30am on Sunday. (yes, this is early for me).
I really wanted to bail out. My responsible other half reminded me how disappointed the kids would be. I finally agreed! Zoo done, I am back with happy and hungry kids. It’s days like this that a good piece of salmon, comes in handy. It is simple, and holds up to bold flavors and of course depending on your persuasion it works just as well with butter and a squirt of lemon or lime.
Today’s persuasion is garlic, mustard and fresh mint which is still in abundance in our garden. Splash all of this together with some coconut milk. Just enough to bind the flavors.
What to eat with Mint and Dijon Mustard Salmon
A salmon dish with a surprising amount of flavor, that gets tossed up in a jiffy.
Ingredients
- 2 pounds of Salmon, cut into 2 inch cubes
- 1/2 teaspoon turmeric
- 2 teaspoons fresh lime juice
- 1 teaspoon salt or to taste
- 2 tablespoons oil (such as coconut oil)
- 1 teaspoon whole cumin seeds
- 1 tablespoon minced ginger
- 1/2 cup cherry tomatoes halved
- 1 teaspoon red pepper flakes
- 1 tablespoon dijon mustard
- 1/4 cup coconut milk
- 1/4 cup finely chopped mint leaves
Instructions
- Place the salmon in a large bowl and add the turmeric, lime juice and salt and toss to coat. Set this aside for a few minutes while continuing with the rest of the dish.
- In a large skillet, heat the oil and add in the cumin seeds and wait for them to crackle. This takes about 30 seconds if the oil is hot. Stir in the ginger.
- Carefully place the salmon onto the pan (non-skin side down) and allow it to cook for about 5 minutes. This will allow the salmon to turn gently golden. You can keep it longer if you want a deeper sear.
- Turn the salmon carefully and then cook for another 2 minutes.
- At this point add in the cherry tomatoes and allow the tomatoes to cook and release their juices, this will take about 3 to 4 minutes.
- At this point add in the red pepper flakes, dijon mustard and the coconut milk and lightly stir to mix everything in. Allow this to cook for 2 minutes until the ingredients are mixed and they coat the salmon.
- Check for seasonings and sprinkle generously with the mint before serving.