This dish was inspired by our trip to Ireland earlier in 2024! On the trip, we visited the Burren Smokehouse while staying in Doolin. There, we tried a glorious assortment of smoked salmon. We learned about the differences between the hot smoking and the cold smoking process, and how they generate such incredibly different finished products. My family preferred the hot smoked salmon since it had a more “cooked salmon” texture than the cold smoked version, which is a bit more “raw” in texture.
Also on the same trip, my wife bought me a jar of Irish Whiskey infused Whole Grain Mustard. So, when it came time to make this meal, I figured it might be a good idea to combine that mustard with some salmon and see what happened! Let me tell you, good things happened! The sweet/vinagery notes of the mustard paired really well with the distinct fishiness of the salmon, and the texture dichotomy provided by the mustard seeds worked really well too!
We served our salmon over tricoloured pearled couscous and some steamed+sauteed broccoli.
Time: 25 Minutes
Ingredients:
- Salmon Fillet
- Whole Grain Mustard. We used an Irish Whiskey infused mustard.
Method:
- Preheat your oven to 350 degrees F, and line a baking sheet with nonstick foil.
- Pat your salmon dry with a paper towel, and place it on your baking sheet.
- Scoop and spread your mustard atop to fully coat the flesh.
- Bake for ~20 minutes until your salmon hits a minimum internal cooked temperature of 145 degrees F.
- Plate, devour, and enjoy!
