📂 Fish & Seafood
#Fish
#High Omega-3
#Quick Dinner
#Keto Friendly
Marinated Salmon Loin with Dill and Mustard
🐟 Scandinavian juiciness in your oven. Thick salmon loins roasted with a delicious whole grain mustard crust, a touch of honey, and fresh dill.
🛒 Ingredients
- 2 Thick salmon loins (14 oz)
- 2 Tbsp Whole grain mustard
- 1 tsp Dijon mustard
- 1 tsp Honey
- Fresh dill
- 1 tbsp EVOO
🐟 Mustard Salmon: A Trip to Scandinavia
Baking salmon is one of the most practical options for dinner, but it requires attention to detail so as not to overcook it. By applying a simple but powerful crust based on whole grain mustard and dill, we seal the fish's juices and provide a sweet-sour contrast that wonderfully cuts the natural oiliness of the salmon.
🧡 Why it is exceptionally healthy
- Anti-inflammatory DHA and EPA: Salmon is the king of long-chain Omega-3 fatty acids, medically recognized for their ability to reduce systemic inflammation.
- Sunshine Vitamin D: It is one of the few foods that naturally provide significant amounts of vitamin D, crucial for fixing calcium in the bones.
- Mustard Antioxidants: Mustard seeds contain phytonutrients and selenium, which support liver detoxification processes.
📝 Step-by-Step Preparation
- Drying the Fish (The Trick): Buy 2 thick fresh salmon loins (approx. 7 oz / 200g each). Dry them very well with paper towels on all sides. A dry fish will develop a better crust in the oven. Season lightly with salt and pepper.
- The Marinade Mix: In a small bowl, mix 2 tablespoons (1 oz / 30g) of whole grain mustard, 1 teaspoon of smooth Dijon mustard, 1 teaspoon of pure honey, 1 tablespoon of EVOO, and a good handful of chopped fresh dill (or a teaspoon if dried).
- The Painting: Place the salmon loins, skin side down, on a baking tray lined with parchment paper. Use a spoon to generously cover the top and sides of the loins with the mustard marinade.
- Brief Rest: Let the salmon rest at room temperature for 10-15 minutes while you preheat the oven to 400°F (200°C).
- Controlled Baking: Bake the salmon for exactly 12 to 15 minutes (depending on the thickness of the loin). For the salmon to be excellent, the center should remain slightly translucent and shiny, not dry and white.
- Plating: Take it out of the oven and let it rest for 2 minutes. Serve it accompanied by some steamed green asparagus or a fresh salad. The mustard crust will be spectacular.
