Ingredients
- 2 tbsp olive oil
- 700 g fresh salmon fillets, (4 x 175g) skin on
- 4 tsp Dijon mustard
- 2 tsp dried thyme
- 2 tbsp paprika
- 2 tsp celery salt
- 1 tsp freshly milled black pepper
- 1 tbsp dried onion powder
- 1 tbsp dried garlic powder
- 4 tbsp Greek yoghurt
- finely grated zest 1 lemon
- dash Siracha sauce
Instructions
- Heat the oil in a non-stick frying pan.
- Spread 1 tsp mustard over each of the fillets.
- Mix the spices and celery salt and lightly sprinkle over the salmon.
- Add the fillets skin side up into the pan and cook for 3-4 minutes to get a nice colour and seal the spices to the flesh of the fish.
- Carefully turn the fillet over onto the skin, and cook for a further 2-3 minutes, then turn off the heat and cover with a piece of foil (Do not overcook, the flesh should be half cooked but warm. The flakes of flesh should push apart when pressed with the finger, but not overcooked)
- Whilst the fish is resting. Mix all the ingredients together for the dressing.
- When you serve the salmon, spoon over a little yoghurt, lemon zest and a dash of Siracha sauce. Serve with the green braised rice
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Spiced Mustard Salmon
Amount per Serving
Calories
332
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Cholesterol
97
mg
32
%
Sodium
1303
mg
57
%
Potassium
909
mg
26
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
37
g
74
%
* Percent Daily Values are based on a 2000 calorie diet.
