Don’t shy away from salmon! Here is the easiest, quickest way to make a crisp flavourful topping out of breadcrumbs and mustard. It is a quick hot dish can be served up on a platter in minutes.
Makes: 2 servings || Takes: 20-25 Minutes
8 mini multi-coloured potatoes, quartered
2 tsp grapeseed oil
3 tsp steak spice
1 tbsp breadcrumbs
4 tbsp mustard
2, 5-ounce pieces Salmon
Salt and Pepper
Heat to medium-high and coat Dutch oven skillet with oil. Add quartered mini potatoes and sauté over medium for about 15 minutes or until soft on the inside. Add salt and pepper and set aside.
Sprinkle salmon with steak spice mixed with breadcrumbs then coat with mustard. Gently lay the pieces of salmon non-skin side down in the pan. Let cook for 5 minutes or until bottom is nicely browned. Flip and let cook through for 3-8 more minutes until cooked through.
Lay mixed greens onto a large platter and season with lemon, olive oil, salt and pepper then lay the fish on top. Accompany with pan-roasted potatoes.