Harvest Grain Encrusted Wild Pacific Salmon

Nov 18, 2021 | Gourmet, Healthy, Pescatarian | By Jane Majerus
Aqua Star Harvest Grain Encrusted Wild Pacific Salmon Fillet recipe

Description

Whole roasted Wild Pacific Salmon fillet with a crunchy mustard, breadcrumb, pumpkin seed, and pine nut topping, drizzled with a pomegranate reduction and surrounded by a medley of roasted vegetables.

Summary

Recipe Level

Moderate

Cooking Time

1:00

Servings

4-6

Recipe rate

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Ingredients

  • 2 Tbsp pine nuts, toasted
  • 2 Tbsp pumpkin seeds, toasted
  • ½ cup panko breadcrumbs
  • 1 Tbsp flat leaf parsley
  • 2 Tbsp unsalted butter, melted
  • Salt and pepper to taste
  • 6 cups cut vegetables (see serving suggestions)
  • Olive oil as needed
  • 1 (1.25lb) package Aqua Star Wild Pacific Salmon Pre-Portioned Fillet

MUSTARD MIXTURE

  • 1 Tbsp stone ground mustard
  • 1 ½ tsp Dijon mustard
  • 1 ½ Tbsp mayonnaise
  • 1 ½ tsp plain greek yogurt
  • 1 Tbsp chives, minced
  • Salt and pepper to taste

POMEGRANATE REDUCTION

  • 1 cup pomegranate juice
  • 1 Tbsp maple syrup
  • 1 ½ tsp fresh lemon juice

To make

Instructions

To prepare the harvest grain crust topping, toast the pine nuts and pumpkin seeds until slightly brown, 2—3 minutes. Roughly chop the nuts and seeds and toss together with the panko breadcrumbs, parsley, melted butter, and season with salt and pepper to taste. Set aside. Tip: some stores sell pre-toasted pine nuts and pumpkin seeds.

To prepare the mustard mixture, combine all ingredients in a small mixing bowl and refrigerate until ready to use. Preheat oven to 400°F. In a large mixing bowl, toss together all vegetables with olive oil, salt, and pepper and place on a foil lined baking sheet. Roast until the vegetables are tender, 30—40 minutes, turning vegetables over halfway through.
Place the salmon on a foil lined baking sheet sprayed with non-stick spray, then season with salt and pepper. In a thin layer, brush the mustard mixture across the salmon. Top the salmon with the breadcrumbs mixture and bake at 400°F for 20 minutes. Move salmon to the top rack and continue baking for another 5—10 minutes to brown crust.

While the salmon is cooking, in a small saucepan combine all pomegranate reduction ingredients over medium heat and reduce until syrupy. Transfer roasted salmon and vegetables to a serving dish and drizzle the pomegranate reduction over the top of the salmon.

Serving Suggestions

Select vegetables with all relatively similar densities such as carrots, turnips, rutabaga, celery root, parsnips, potatoes, and squash.