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
Pre-Portioned Pacific Salmon Fillet
Pre-Portioned Pacific Salmon Fillet
https://www.aquastar.com/shop/pre-portioned-pacific-salmon-fillet-2/
Recipe Level
Moderate
Cooking Time
1:00
Servings
4-6
Recipe rate
Rate Recipe
(11 votes, average: 4.36 out of 5)
Loading...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
- 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. .To prepare the mustard mixture, combine all ingredients in a small mixing bowl and refrigerate until ready to use.
Preheat oven to 400°F.
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 for 20 minutes. Move salmon to the top rack and continue baking for another 5—8 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.
