Grilled Salmon, Creamy Mustard Sauce + Toasty Crunch
Getting roasty toasty with this delicious salad which covers all the textures (especially crunch), and a tangy mustard sauce that cuts through the richness of the salmon.
Tip: You can make a big batch of these nuts to add to meals throughout the week, stored in the fridge they last for weeks, although they are so delicious they’ll probably be eaten within days.
Tip: This easy yoghurt mustard sauce comes together in minutes and is a great addition to any meal that you can make without any preparation.
Grilled Salmon, Creamy Mustard Sauce + Toasty Crunch
Getting roasty toasty with this delicious salad which covers all the textures (especially crunch), and a tangy mustard sauce that cuts through the richness of the salmon.
Serves:
1
Prep time:
10 minutes
Cook time:
10 minutes
INGREDIENTS
- 2 fillets (300g) wild salmon
- 3 cups rocket
- ½ head radicchio
- 1 tbsp olive oil, plus extra for cooking
- ½ lemon, juiced
- ½ cup Greek yoghurt
- 1 tsp Dijon mustard
- Salt and pepper to taste
Spiced Nutty Crunch
- 1 cup chopped mixed nuts (I used almonds, cashews and walnuts)
- ½ tbsp chia seeds
- 2 tsp olive oil
- ¼ tsp coriander, ground
- ½ tsp cumin, ground
- ½ tsp salt
METHOD
- Preheat the oven to 200°C.
- Prepare the nuts by tossing all ingredients in a bowl and laying on a baking tray. Place in the oven for approximately 8-9 minutes until they are browned and toasty (watch carefully as these burn easily).
- Prepare the sauce by combining yoghurt and Dijon mustard with salt and pepper. Set aside.
- Heat a skillet over a high heat and add about 2 tsp of olive oil. Sprinkle the salmon with salt and pepper. When the oil is hot, carefully place the salmon in the pan, skin side down and cook for 6-7 minutes. Flip and cook for another 2-3 minutes, depending on the thickness of the salmon.
- To prepare the salad, place rocket and radicchio in a large bowl and add olive oil, lemon juice, salt and pepper. Toss to coat.
- Serve the salad with salmon, yoghurt sauce and toasty nuts!
Notes
- Dairy free option: Swap the greek yoghurt for coconut yogurt.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
WANT A TASTE?
Experience five days of delicious lunches
Get instant access and see just how delicious and easy eating well can be.