When chefs Ken Norris and Jennifer Quist open Riffle NW in Portland, Oregon, this spring, they’ll focus on sustainable seafood like line-caught wild chinook salmon. “We use simple crusts so the fish stands out,” says Norris.
More Sustainable Seafood Recipes
1/4 cup whole-grain mustard
1 tablespoon extra-virgin olive oil
1 1/2 tablespoons minced chives
Four 8-ounce skin-on wild salmon fillets
Salt and freshly ground pepper
How to Make It
Preheat the oven to 400° and line a rimmed baking sheet with aluminum foil. In a small bowl, stir together the mustard, olive oil and chives.
Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; leave the skin on, if desired. Serve immediately.
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Review Body: My husband loves salmon and also brussels sprouts. Well as I read down the recipe I saw that this should be paired with brussels sprouts. I could not tell which he liked more. The mustard was perfect! And I am not a big fan of mustard. The mustard seed spread was perfect. Just a great balance all the way around. I have learned stepping out of my comfort zone (when it comes to various ingredients) has worked very well for me. Try it you will not just like it you will love the surprises that burst with flavor in your mouth. Oh and don't forget the side of brussels sprouts (my mom just did not know how to cook them).