Mustard Salmon with Brussels Sprouts

I don’t know if salmon is specific to Hanukkah, but my family always eats it this time of year. And I know a lot of other families that do too. It honestly could be that my parents just loved salmon so much, so we ate it all year round and just had this special mustardy version this time of year. Either way, I love this recipe!

This year, I made it with a Brussels Sprouts salad with an oil dressing because what would Hanukkah be without oil!?!

Mustard Salmon with Brussels Sprouts

  • Servings: 4
  • Difficulty: medium
  • Print

Ingredients

For the Salmon:

  • 3/4 cups breadcrumbs
  • 2 boneless skinless salmon filets, about 6 ounces each
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter, softened and divided
  • 1/2 tablespoon Dijon mustard
  • 1 teaspoon whole grain mustard

For the Brussels Sprouts:

  • 1 lb. brussels sprouts, trimmed
  • 1/2 cup chopped walnuts
  • 2 tablespoons olive oil + more for dressing spinach leaves
  • 1 tablespoon cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup spinach leaves

Directions

  1. Preheat oven to 350 degrees. Season the salmon with salt and pepper. Set aside.
  2. In a medium bowl, mix together the breadcrumbs, 1 tablespoon butter, and both mustards pinching the mixture together so the butter is incorporated and the mixture sticks together. Season with salt and pepper.
  3. Spread the bottom of each fillet of salmon with the other tablespoon of butter. Preheat a large skillet over medium-high heat for 2 minutes. Add salmon buttered-side down and cook without moving until a nice crust has formed, about 2 minutes. Pile the crumbs on the salmon, then transfer to the oven. Bake until fish is nearly done about 15 minutes. Switch on the broiler to high, adjust the rack to 6 inches below and brown until the crumbs are crunchy, about 2 minutes.
  4. While the salmon is cooking, make the Brussels sprouts: Thinly shave the Brussels sprouts lengthwise.
  5. In a small fry pan over medium-low heat, toast the walnuts, stirring, until starting to brown, about 5 minutes. Let cool. Mix the shaved Brussels sprouts in and add the oil, vinegar, salt and pepper. Saute until sprouts just begin to soften, about 5-6 minutes.
  6. Divide the spinach among the plates and season with olive oil, salt & pepper. Place the salmon over the spinach and top with Brussels sprouts. Serve immediately. Enjoy! 
Adapted from: seriouseats.com & williams-sonoma.com

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