Baked Spicy Mustard Wild Salmon

When I find something I like in the kitchen I tend to try it on every dish I can. Here I’m using this delicious fermented chile paste to spice up my baked salmon!

• Preheat the oven to 425.

• In a small bowl mix:

  • 1 tbsp of stone ground mustard

  • 1 tbsp of Dijon mustard,

  • 1 tbsp of fermented chile paste

  • 1 tbsp of soy sauce.

I’m using frozen wild salmon I bought at Whole Foods and defrosted in the refrigerator overnight.

Take 2 filets from the packaging and pat them as dry as possible. They’ll be a lot of water since they were frozen.

Place aluminum foil on a baking sheet, add 1 tbsp of olive oil and 2 pinches of sea salt.

Place the 2 filets on the baking sheet, skin side down, and then evenly coat them with your mustard and chile mixture. Place in the oven and cook for 7 minutes.

Wild Salmon and Purple Sweet Potato

Wild Sockeye Salmon with purple sweet potato, mushrooms and sliced avocado

Salmon. Preheat the oven to 425. Lightly coat a 4 oz salmon filet (you can cook more than on at a time if you want) with olive oil and a few pinches of salt. Place the salmon face down, skin up (make sure to salt the skin) on a cooking sheet. Cook for 8 - 10 minutes depending on the thickness of the salmon and how well you like it cooked.

Purple Sweet Potato. Place a purple sweet potato in a microwaveable dish. Cover it in a wet paper towel. Add a 1/2 inch of water to the dish. Microwave for 8 minutes (or until done). Peel the potato and cut it up into small pieces. Mix in a bowl with two pinches of salt and a tbsp of ghee. 

Mushrooms. Organic baby bellas are good. Bring a pan to medium-high heat. Add a tbsp of olive oil. Slice the mushrooms, and add them to the preheated pan. Leave undisturbed for 5 minutes, then toss and let sit for another five. 

Assemble. Add the salmon to a bowl. Drizzle red wine vinegar on it and add a 1/2 a handful of chopped onions. Add a pinch of salt. Put your sweet potato, mushrooms and 1/8 of a sliced avocado in the dish and enjoy.  

Buon appetito! 

Salmon Sweet Potato Mash

Sweet potato mash with salmon (mushrooms and brussel sprouts)

Place a sweet potato in a microwaveable dish. Cover it in a wet paper towel. Add a 1/2 inch of water to the dish. Microwave for 4-6 minutes per side (depending on size of potato).

Mushrooms. We like organic baby bellas. Bring a pan to medium-high heat. Add a 1/2 tbsp of olive oil. Slice the mushrooms, add them to the preheated pan and mix with olive oil. Add a pinch of salt, 1/2 tbsp of olive oil and toss all together. Leave undisturbed for 5 minutes, then toss and let sit for another three to five.  

Salmon. Preheat the oven to 425. Lightly coat both sides of the filet with olive oil. Place the filet skin up on a baking sheet lined with aluminum foil. Add a pinch of salt (or two), black pepper and rosemary. Cook for 8-10 minutes (depending on preference). 

Brussels, cut the stems off and quarter or halve them (if bigger). Toss in a bowl with 1 tbsp of olive oil and two pinches of salt. Dice half a poblano chile. Chop one slice of onion. Chop two gloves of garlic. Add onion, garlic and chile to a pan with olive oil, set to medium heat. Once the onions, garlic and poblano start letting off an aroma, add the Brussels. Add a splash of water to the pan and cover. Let cook undisturbed for 5 minutes. Toss and cover for another 5. 

Carve out the inside of the sweet potato into a bowl. Add a tbsp of ghee, chopped yellow onion, a few chopped walnuts, 1/2 a handful of raisins, and salt. Mash and mix to your desired consistency.

Add the mushrooms. Add the brussels. Add the salmon. Add a few pinches of salt and ume vinegar and enjoy. 

Buon Appetito!