Baking salmon filets in a hot oven gives them a nice crust while also cooking the interior of the fish filet to flaky perfection. For this baked salmon dish, I coated each filet with coarse grain Dijon mustard and a few fresh thyme leaves before popping them in the oven to cook. I served these delectable filets with a simple fresh salad of sliced celery and celery leaves, peppery radishes, golden raisins and chopped pecans. To round out the mustard flavor throughout the entire dish, I tossed the celery salad with a maple-Dijon vinaigrette before serving.
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Baked Dijon Salmon with Celery Salad
Ingredients:
- 2 (6-7 oz.) salmon filets, center cut
- Salt and pepper
- Coarse grain Dijon mustard
- Fresh thyme leaves, about ½ teaspoon
- 3 celery stalks and leaves, thinly sliced
- 4 radishes, thinly sliced
- 2 Tablespoons golden raisins
- 2 Tablespoons chopped pecans
- For the vinaigrette:
- Pinch of crushed red pepper flakes
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- 2 Tablespoons white wine vinegar
- 2 Tablespoons olive oil
- Salt and pepper
Directions:
- Preheat the oven to 400 degrees. Arrange the salmon filets on a baking sheet sprayed with a touch of olive oil spray. Season each filet with a pinch of salt and pepper. Spread a layer of coarse grain mustard (about 1/2 Tablespoon) on each filet and sprinkle each with some fresh thyme. Bake in the preheated oven for 20-22 minutes or until the fish is cooked to your liking.
- Combine the celery, radishes, raisins and pecans in a medium mixing bowl. Whisk all of the vinaigrette ingredients together until smooth. Taste and adjust seasonings with salt and pepper to taste. Drizzle on the salad; serve with the cooked salmon filets.
Tagged: baked salmon, celery, celery salad, coarse grain Dijon mustard, dijon, Dijon vinaigrette, fresh thyme, golden raisins, maple syrup, mustard salmon, pecans, radishes, salmon
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