| Portions |
|---|
| Serves 4 |
Ingredients
For the salmon:
- Olive oil or non-stick cooking spray
- 1 (approx. 500g) fillet of salmon, skin on
- 2–3 teaspoons Montreal steak spice
- 4 tablespoons Dijon mustard, smooth or stone ground
- 4 tablespoons maple syrup
- ½ cup pecans, finely chopped
For the salad:
- 1 heaped tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 tablespoon red wine vinegar
- 2–3 tablespoons olive oil
- Salt & pepper
- 6–8 large handfuls salad greens
- 70g goat’s cheese, crumbled
- 1 handful roughly chopped pecans
Directions
- Heat your oven to 400ºF.
- Line a sheet pan with aluminum foil and lightly grease with oil or cooking spray. Add on the salmon fillet, skin side down, and season with the Montreal steak spice. In a small bowl, whisk together the mustard and syrup and stir in the pecans. Evenly pour the mustard mixture over the salmon so that it coats the top and roast for 15 to 18 minutes or until the fish flakes easily when a fork is inserted into the centre of the fillet and twisted.
- While the salmon roasts, prepare the salad. In a large serving bowl, whisk together the mustard, maple syrup, vinegar, and oil. Season to taste with salt and pepper. When the salmon is done, add the lettuce to the bowl and toss to coat. Scatter in the cheese and pecans and gently toss.
- To serve the salmon, use a thin spatula lift the salmon fillet from its skin. Flake the salmon into four pieces and serve alongside the salad.