Salmon with a Homemade Grain Mustard Crust
Contributed by: News Canada
Farmed Atlantic salmon: High value food for the barbecue season
(NC) - This summer as we fire up the grill and ponder what's on the menu for dinner, there are a number of new considerations weighing in on the decision. A year ago, nutrition, health and great taste were at the top of the decision-making criteria. This year, the state of the economy has changed the game and is having a big impact on the foods consumers are considering as they load up the grocery cart.
Canada's Food Guide recommends Canadians eat at least two 75 gram servings of fish a week. What many families don't know is that when it comes to fresh, farmed Atlantic salmon, they don't have to compromise great taste, nutrition and health for great value. Farmed Atlantic salmon is an excellent source of protein, including omega-3 fatty acids, which have been shown to have a positive effect on heart health and which play an important role in the normal development and function of the brain. Plus it's very affordable.
"Farmed Atlantic salmon is comparable to chicken breast and beef when it comes to price," says Jean Lamontagne, vice president of marketing for True North Salmon Company. "One of the great things about farmed Atlantic salmon is that you are buying some of the highest quality salmon in the world and freshness you can't beat. Within 24 to 48 hours of swimming in the Atlantic Ocean the product arrives in stores."
So, for the budget-conscious family looking for healthy food options this barbeque season and beyond, the year round freshness and availability of farmed Atlantic salmon not only provides a great tasting choice your family will love, but also the peace of mind of knowing you're serving up a great source of protein and omega-3 fatty acids to help maintain a healthy heart and mind.
Photo Caption: Photo courtesy of True North Salmon Company
- 4 fresh Atlantic salmon portions
- 4 tbsp (60 ml) ground brown mustard seed
- 1/2 tbsp (7 ml) sea salt
- 3/4 cup (190 ml) ice wine or sweet white wine
- 2 tsp (10 ml) finely chopped shallots
- 2 sprigs tarragon
- 2 cups (500 ml) boiled, sliced potatoes
- 4 cups (1 l) spinach with a dash of pepper
- 4 tbsp (60 ml) mustard vinaigrette
Combine mustard seed, chopped shallots and tarragon. Then add the ice wine.
Spread over the top side of the salmon. Place salmon portions, skin side down, in a large fry pan on medium heat until the bottom is cooked a third of the way through. Then place salmon on a cookie sheet and broil for 3-7 minutes or until salmon flakes easily with a fork.
Mix the potatoes, spinach with the dash of pepper, mustard vinaigrette and sea salt.
Place the potato salad in the centre of the plate, then place the cooked salmon on top and serve.
Serving Size: Makes 4 Servings