Food, Recipes

Grilled Mustard Salmon with Salad


For the salmon:

  • 2 salmon fillets with tail and skin (around 400g each)
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. soy sauce
  • 1 garlic clove, minced
  • 1 Tbsp. fresh ginger, minced
  • 3 Tbsp. fresh tarragon or dill, chopped
  • 4 sprigs of thyme
  • Sea salt and freshly ground black pepper
  • Kitchen twine soaked in water

For the salad:

  • 700g baby potatoes, boiled
  • 2 Tbsp. olive oil
  • Sea salt and freshly ground black pepper
  • 300g green peas, blanched
  • 150g fresh baby radishes, chopped
  • A squeeze of lemon juice


To make the salmon:

For the marinade, combine all the ingredients in a bowl. Place the fillet skin-side down on a dish, then marinate and season the flesh. Place the second fillet on top of the first one. Tie them together using kitchen twine. Place in the fridge for 2 hours and let stand at room temperature before cooking.

Using a Le Creuset Signature Shallow Rectangular Grill, grill the salmon for about 10 – 15 minutes per side until the flesh is opaque. Cut the kitchen twine before serving with a garnish of fresh herbs like basil and thyme, along with the accompanying side salad of peas, baby potatoes and baby radishes.

To make the salad:

Preheat the oven to 200°C.

Toss the boiled baby potatoes in 1 Tbsp. olive oil, season and roast until golden and crunchy, about 25 – 30 minutes.

Serve warm tossed with blanched peas, radishes and the remaining olive oil, along with a squeeze of lemon juice.