Mustard Salmon With Spring Vegetable Stew Recipe (2024)

Been doing this mustard business with salmon for years. Careful about the seeds as they will be like popcorn and shoot hot oil everywhere. Put a lid on it and after they start snapping then take it off the heat and then they will finish without burning.

This was great ! Could not find my mustard seeds used dry mustard not sure it made any difference. Added lemon for brightness.

No fennel on hand, so seasoned the butter (and added olive oil) with Star Anise. That, the branch fro the fresh tarragon, and the chopped tarragon added at the end provided the lovely hint of licorice to the dish. Everything complemented each other. Easy.

After many years of cooking salmon in a similar way, we’ve found that 12 mins at 425 gets it to a beautiful, buttery, medium-rare place with no albumin.

I was disappointed in this. The steamed vegetables were...well... steamed vegetables. I added some peanut sauce and sauteed them the next day to save them. The salmon was good but took at least 15 minutes and wasn't particularly interesting. I used grainy dijon but plain dijon might have been better. And though I didn't have a serrano chile, there was way too much oil for the final garnish. I'd recommend a bit of browned butter instead.

This was delicious! Followed veggie instructions to a tee and they came out great. Cut back on mustard on salmon and put a lid on mustard seeds thanks to reviewers' comments. Also grilled salmon with mustard/fennel topping rather than in oven. Definitely will do again.

How spicy is this using that serrano chile - I should have lessened it maybe? Mine seems very very spicy.

This was great. The salmon turned out buttery. Omitted the cauliflower because the grocery store was out. Will make again.

The salmon was very nice with the fennel/mustard combo and the vegetables were great (I love veg!) but would definitely add more chili/tarragon/ mustard seed to the topping, as the veg amount was massive.Not entirely sure it was worth all the buying and chopping tho. I agree that the veg -did- resemble a frozen mix, albeit tastier.

Any suggestions on how to not have the white albumin ooze out the sides?

The salmon was good. The vegetable stew was a lot of trouble and bore an unfortunate resemblance to those frozen mixed vegetables in the school cafeteria. If I had bought thinner asparagus and been very careful to cut everything into exactly equal pieces it might have worked out better. The recipe made a massive quantity of steamed vegetables, and I think I would have been happier with just the asparagus, or just the snap peas. The mustard-seed serrano chili oil didn't add much punch.

used frozen peas as opposed to the english peas but followed everything else and it was quite tasty! the salmon we cooked took more like 15 minutes and honestly we could have done more dijon. veggies were simple but tasty and not overwhelming fennel tasting. would definitely cook again!

Perfect recipe if you love fennel, tarragon and lots of fresh veggies! I'm at odds about raising heat to HIGH in Step 3 after adding veggies to steam covered. The description above recipe says "vegetables lightly simmered with butter." (I used olive oil.) After adding the water and only raising heat to MEDIUM HIGH veggies began to scorch after 3 minutes. Simmer and high heat don't equate. Therefore, I recommend lowering the heat for this step. Please advise if you encountered this problem.

TL;DR: Worthy, with tweaks. The vegetable “stew” is very good. I used fennel, some small farm box kohlrabi, 1 purple and 1 orange carrot, 1 lonely endive, sugar snaps, asparagus, and scallions. The chonk and fresh herbs at the end make a difference; don’t leave them out. I would certainly consider making the salmon again, but with *at most* 1/4 the mustard, and about 7 more minutes of oven time, in my estimation. The mustard in the recipe proportions is overwhelming, and I love mustard.

Hi! This was very good. I made it using Arctic Char for Mother's Day. Used the mustard and fennel seed topping, which I recommend. Cooked as instructed, worked very well. For vegetables, just did asparagus, snap peas and carrots cut into small dice but cooked as instructed here, so ended up soft but still bright. We had leftovers the next day with potatoes for Scandinavian feel. A very good recipe, thank you!

I followed this recipe to the letter and it turned out wonderfully. Perfectly easy, yet the flavors are complex and interesting. Loved it!

No fennel on hand, so seasoned the butter (and added olive oil) with Star Anise. That, the branch fro the fresh tarragon, and the chopped tarragon added at the end provided the lovely hint of licorice to the dish. Everything complemented each other. Easy.

Made with Arctic Char and it was great. For veggies used what I had- no fennel, so used more fennel seed and ground fennel in the butter, along with frozen peas, turnips, broccoli rabe, jalapeño and scallions. So good. Oh and French’s yellow mustard on the fish- couldn’t tell the difference.