Salmon with Honey Mustard and Dill Vinaigrette

Ingredients

  • 1 cucumber, pealed and diced
  • 1 mango, diced
  • 1 bunch of dill
  • 1 lemon
  • 1 tsp. Olive oil
  • Salt and Pepper
  • 1 Tbsp. honey
  • 1 Tbsp. whole grain mustard
  • 1 tsp. white wine vinegar
  • 8 oz. fresh salmon, thinly sliced
  • Red sweet pepper for garnish

Directions

For the mango salad, combine mango, cucumber, 2 Tbsp. fresh dill, the juice of ½ lemon, 1 tsp. lemon zest, 1 Tbsp. olive oil, and salt and pepper. Mix together and set aside in refrigerator.

To make the vinaigrette, combine the juice of ½ lemon, honey, 2 Tbsp. fresh dill, whole grain mustard, and white wine vinegar. Mix until well combined. With a whisk, slowly stir in olive oil until emulsified. Set aside.

Heat a non-stick skillet to medium high heat. Season salmon with salt, peper and fresh dill. Sear salmon both sides until it turns a light golden brown on both sides and reaches preferred doness. Remove from heat.

Serve salmon with mango-cucubumer salad and drizzle with vinaigrette. Add some thinly sliced red sweet pepper. Serve and enjoy!  

A lovely salmon recipe using fresh dill and cucumber from chef David Baruthio. 

salmon dill

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