Mustard Salmon Escalope (serves 4)
Chef Laloux offers a cuisine of precision, where freshness, simplicity, and accurate cooking highlight the full finesse of the salmon.
“A scent of the river”
Ingredients
- 2 generous handfuls of fresh herbs
- 60 ml (4 tbsp) extra virgin olive oil
- 1 lemon
- Sea salt, freshly ground black pepper
- 30 ml (2 tbsp) whole grain mustard (such as Meaux mustard)
- 454 g (1 lb) organic salmon fillet, whole piece
Preparation
Remove the stems from the herbs, wash and thoroughly dry them. Finely chop them on a wooden board until a paste-like texture is obtained. Add a drizzle of olive oil and the juice of half a lemon. Season and set aside.
In a small bowl, combine the mustard, 30 ml (2 tbsp) olive oil, and the juice of the remaining half lemon. Add pepper and set aside.
Place the salmon fillet on the work surface, rounded side facing you. Cut it lengthwise into two equal parts. Using a sharp knife, slice each piece horizontally to obtain two thin escalopes. You should have four escalopes about 1 cm thick.
In a preheated non-stick pan, without adding fat, quickly sear the seasoned salmon pieces for a few seconds on one side only.
Presentation
Place the escalopes in the center of slightly warmed plates, seared side up. Spoon the mustard mixture over them, then draw two lines of herb purée on each side. Serve immediately.
A heart-healthy choice
Salmon is an excellent source of omega-3 fatty acids, known for their beneficial effects on cardiovascular health. Combined with fresh herbs, lemon, and a quick cooking method without added fats, this dish fits well within a simple and balanced approach to eating.
A scent of the river… to be savored fully.
Related articles
Latest articles
