Ground Mustard Salmon Salad

If you’re looking for a salad that is delicious and filling, you have come to the right place, because this recipe is anything but boring. Luckily for you, it can easily be pulled together at home, and it is delicious enough to serve to friends and family. All you need are a few key ingredients you probably already have somewhere in your kitchen. Trust me, you’ll have a hard time keeping this recipe to yourself.

Using whole grain mustard on salmon is a trend I’ve started to notice more of when dining out. Baking salmon with whole grain mustard on top is a great way to blend the two flavors, without overpowering either taste. Finding the right salad to add the mustard salmon to was critical to make this recipe a success. This salad dressing, which includes a little Dijon mustard, perfectly ties in every flavor, making this a light, but vibrant, dish.

When you add in the rest of the ingredients to the salad, you’ll see why this has become one of my favorites! It’s up to you on how you’d like to portion this salad out. I tend to enjoy a full hearty salad as my main dish, so I found that one package of spinach worked great between two people. Salmon fillets can come in different sizes, so make sure you note that the measurements for the Whole Grain Mustard Spread listed below makes enough to cover two medium sized fillets.

Make it Gluten Free: This dish is already gluten free! Just be sure you're using gluten free ground & Dijon mustard.

Ingredients

SALMON

• 2 medium Salmon Fillet (one per person)
• 1 tablespoon of honey
• 3 tablespoons of whole grain mustard
• Salt and pepper

SALAD

• 1 package of baby spinach
• ½ red onion sliced
• ½ granny smith apple sliced thinly
• ¼ cup of walnuts

SALAD DRESSING

• 3 Tablespoons of olive oil
• 1 tablespoon of apple cider vinegar
• 1 tablespoon of Dijon mustard
• 2 teaspoons of honey

Steps

1.      Preheat the oven to 400 degrees F. Place the salmon fillets skin side down on a lined baking sheet and season with salt and pepper

2.      In a small bowl, combine 1 tablespoon of honey with 3 tablespoons of whole grain mustard and mix until fully combined. Spoon the mixture evenly on top of the two salmon fillets. Note that you might need to adjust the measurements depending on the size or number of the salmon fillets.

3.      Once the oven is fully heated, bake the salmon fillets for 20 minutes.

4.      While the salmon bakes, wash the spinach and place in a large salad bowl. Thinly slice the red onion and granny smith apple.

5.      Add the sliced onion, apple, and walnuts to the salad bowl with the spinach.

6.      In a separate small bowl, combine 3 tablespoons of olive oil, 1 tablespoon of apple cider vinegar, 1 tablespoon of Dijon mustard and 2 teaspoons of honey. Whisk until fully combined

7.      Add the combined salad dressing mixture to the salad bowl and mix all the ingredients together until spinach is evenly covered with the salad dressing.

8.      Once the salmon has finished baking, remove and let cool for a few minutes.

9.      Once salmon has slightly cooled, run a thin spatula between the skin and the bottom of the salmon fillets to remove skin. This should come off easily.

10.   Place desired amount of salad onto a plate or bowl, and place warm salmon fillets on top of each salad and serve. This should make enough salad for two large entrée salads.

Enjoy!