Mustard-crust salmon with a medley of vegetables and basil butter
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 1
- Dietary
- Nut-free
A special salmon dinner for one. Mustard-crust salmon served with a medley of vegetables and basil butter.
Ingredients
For the salmon
- breadcrumbs: 50g/1¾oz fresh breadcrumbs
- chives: 1 tbsp fresh, chopped chives
- parsley: 1 tbsp fresh, chopped parsley
- butter: 15²µ/½´Ç³ú butter, melted
- black pepper: salt and freshly ground black pepper
- Dijon mustard: 1 tsp Dijon mustard
- salmon: 125g/4½ oz salmon fillet
- olive oil: dash olive oil
For the medley of vegetables
- olive oil: dash olive oil
- onion: ¼ onion, sliced
- cherry tomatoes: 75g/2½oz can cherry tomatoes
- peas: 50g/1¾oz frozen peas, blanched
- avocado: ½ avocado, peeled and chopped
- double cream: 3 tbsp double cream
For the basil butter
- butter: 25g/1oz butter
- basil: handful fresh basil leaves, chopped
- lemon juice: squeeze lemon juice
- black pepper: salt and freshly ground black pepper
Method
For the salmon, place the breadcrumbs, herbs, butter, salt and freshly ground black pepper into a bowl and mix well.
Spread the Dijon mustard all over the salmon and then roll the salmon in the breadcrumb mixture and press down.
Heat the oil in a small frying pan. Add the salmon and cook for three minutes on each side, or until golden-brown and completely cooked through.
For the medley of vegetables, heat the oil in a saucepan and add the onions. Cook gently until the onions have softened.
Add the tomatoes and cook for two minutes.
Add the peas, avocado and cream and heat through for one minute.
For the basil butter, melt the butter in a small saucepan. Then add the basil and lemon juice and season, to taste, with salt and freshly ground balck pepper.
To serve, place the medley of vegetables onto a clean plate. Place the salmon on top and pour the basil butter over the salmon.
