Sunday, January 20, 2008

Another great fish dish: Salmon with Lime and Mustard



It was just over a week ago when I posted a recipe for Salmon with Creamy Orange Sauce and Rosemary, but since we're adviced to eat oily fish on a weekly basis, I hope you don't mind another salmon recipe so quickly. I made this for K's mum's birthday party last weekend, and it went down really well. So well that we'll definitely try it again soon.

It's based on vague instructions of an Estonian celebrity chef Imre Kose that appearead in a local daily newspaper back in 1999 (I'm glad I kept that newspaper clipping!). There was a brief moment of confusion as whether to season the fish fillet with salt or not, as the instructions didn't specify, and we decided not to. We're glad we did - the resulting fish had plenty of flavour (mustard and lime), and definitely didn't seem to cry for some salt.

If you prefer more flavour, do the prep work earlier and let the fish marinate for an hour before cooking.

Salmon with Lime and Mustard
(Laimi-sinepi ahjulõhe)
Serves 10



a salmon or trout fillet, approximately 1-1,5 kg
1 lime
Dijon mustard
fine dried breadcrumbs

Preparation is supereasy - place the fish fillet in a ovenproof dish (remember to remove any pin-bones first!). Then sprinkle the fish fillet with lime juice (throw the lime shells into the oven dish as well), spread generously with Dijon mustard and scatter breadcrumbs on top. NO NEED TO SEASON WITH SALT!

Cover loosely with foil, and cook in a preheated 200 C oven for about 20 minutes. If you wish, remove the foil after 15 minutes - this will allow the breadcrumbs to get some colour.

Take out of the oven and serve with cooked rice and/or some green salad.

23 comments:

A scientist in the kitchen said...

I'm drooling! I love salmon but we don't get fresh in the tropics. But I think this would be lovely with other fish we have here.

Gay

Lydia said...

There is a wonderful restaurant in Boston called Legal Seafoods that serves bluefish with a mustard crust -- the combination of the oily fish and the mustard is perfect, so I imagine the same is true for the salmon. Will try this recipe!

meeso said...

This looks great! I don't think there can ever be too much Salmon :)

Kalyn said...

Sounds really wonderful, and what a beautiful color on that salmon.

glamah16 said...

I really need to make more fish at home. Unfortunately my boyfriend doesnt care for it as I do. This looks great with the lime and mustard.

Pam said...

I've had salmon with mustard before, but not with lime. The lime sounds like it would cut some of the richness of the salmon.

Annemarie said...

It does sound nice and easy but also really, perfectly satisfying. Great addition to your normal list of meals to make on a weeknight.

Lore said...

Many thanks from a "fishy" :) person who didn't know how to prepare salmon right until now!

Valentina said...

Oh Pille, it sounds delicious. I will definitely prepare it as well. So simple to prepare!And with great results from what you say.

Chris said...

New flavor combos for me...ly mouth is watering thinking about it!

lobstersquad said...

There´s a recipe for something similar in Nigel Slater, only with mackerel. And mackerel bones throw me a little. This is a must to try this week.

Greg said...

I have never thought to use mustard on salmon but the combination sounds fantastic.

Patricia Scarpin said...

Pille, this is just delicious!
We use limes in here all the time, and I love salmon... Gotta try this!

katiez said...

This one I have to try! I am not a big fan of orange in cooking, too sweet but I love lemon. I never thought of lime but it sounds wonderful!

Cinnamonda said...

I've always loved mustard, but have never thought of using it with salmon. After reading your post, I think I simply must try this recipe!

Tiina

MyKitchenInHalfCups said...

Beautiful! Brilliant color!
Maybe when we're next in Seattle . . .

joey said...

I wish salmon were as easy to procure here as it is over there! This sounds lovely Pille...I love the simple preparation and the flavors sound great :)

deleatur said...

I made this with trout for my boyfriend and I tonight. I had all the ingredients in my fridge bar the breadcrumbs, but made my own using some bread that I dried out in the microwave and whizzed up in my food processer.

I served it with a salad of diced tomatoes, cucumber, red onion and fresh mint, with a dressing of apple cider vinegar, dijon, olive oil and lime juice.

On the side we had a toasted pita brushed with olive oil and sprinkled with sea salt and garlic powder, with natural yoghurt to dip into, and a Kingfisher beer to accompany.

Thanks for sharing this lovely recipe.

ptasia said...

Hi Pille, thx for the recipe! I ate it for dinner today and have just posted it on my blog (in Polish):
http://cosniecos.blox.pl/2008/01/Szybka-ryba-limonkowo-musztardowa.html
I used trout, and put a little butter on the breadcrumbs before popping it into the oven (I always do so when cooking fish, i.e. pat the top with a bit of butter - I think it really helps with the taste & prevents drying out).
As to all people liking salmon - actually, my husband hates fresh salmon (and I love it, sniff...), but likes most other fish. Seems everybody is different, after all.
PS. I first found your blog through A cat in the kitchen and clicked on the link after reading about your being Estonian - this was after my holiday this year in Tallinn and Saaremaa ;)

Andrea said...

I love salmon but my husband isn't really a fan. This looks wonderful, so I'll have to try it sometime when he's off on business travel!

Peter M said...

Pille, the simplicity of this dish draws me to try it!

Gracianne said...

Another interesting recipe, thanks, I am glad I stopped by today.
Have a great weekend Pille.

Pille said...

Gay – I’m sure it’d work with other strong-flavoured oily fish, too!

Lydia – that sounds wonderful. Bluefish? Need to look that one up..

Meeso – well, we try to eat fish once a week, and salmon often looks nicest in the fish counter. (I miss the excellent Eddies Seafood fishmongers I used to frequent in Edinburgh).

Kalyn – thank you!

Glamah16 – I think salmon is a pretty non-offensive fish, so many people who dislike fish, happily eat salmon. It surely was my ‘entry fish’ – I wasn’t so keen on fish in general until I moved to Scotland.

Pam – that’s exactly the ‘role’ of lime, I agree!

Annemarie – you’re spot on! And the beauty of this dish is that you can also dress it up for a festive table. Maybe spread the fish with lime juice and mustard, sprinkle with breadcrumbs and then scatter some thinly sliced decorative lime slices on top?

Lore – you’re welcome :)

Valentina – effortless gratification is the name of the game indeed!

Chris – I hadn’t tried salmon with lime and mustard before either.

Lobstersquad – in Kitchen Diaries? It’s on my bedside table at the moment :) Let me know what you thought of this dish, ok!

Greg – oily fish seem to stand the heat of mustard pretty well. Not sure I’d spread it on European flounder or seabass, however..

Patricia – oh, please do!

Katie – I thought orange and salmon went together really well, but if you’re not a fan, you’re not a fan. (And I just realised I hardly ever pair salmon with lemon, its most usual accompaniment) :)

Cinnamonda – you do indeed!

Tanna – thank you!

Joey – I’m sure you’ve got an excellent choice of brilliant fish at the markets – it’s just that salmon is the easiest fish to get hold here..

Deleatur - it's always wonderful to read that somebody enjoyed the recipes I've blogged about. Thank you so much for telling me! And your side salad sounds excellent!!

Ptasia - well, it just proves how different tastes people have :) Pleased to hear you enjoyed the recipe, of course!!

Andrea - that's a bit sneaky :) But then my bf always buys lots of shellfish and other seafood when I'm away on business, as I never cook these myself (I love fish, however).

Peter M - I'm the girl (or the blogger:) for simple gorgeous recipes ;)

Gracianne - I'm glad you did, too!