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Harvest Grain Encrusted Wild Pacific Salmon

Print Recipe

Cook Time: 60 minutes

Total Time: 60 minutes

Servings: 4

Whole roasted Wild Pacific Salmon fillet with a crunchy mustard, breadcrumb, pumpkin seed, and pine nut topping, drizzled with a pomegranate reduction and surrounded by a medley of roasted vegetables.

Ingredients

Directions

Step 1

Roughly chop the toasted pine nuts and seeds and toss with the panko breadcrumbs, parsley, and melted butter. Season with salt and pepper to taste. Set aside.

Step 2

To prepare the mustard mixture, combine stone ground mustard, dijon mustard, mayonnaise, Greek yogurt, and chives in a small mixing bowl. Season with salt & pepper to taste. Refrigerate until ready to use.

Step 3

Preheat oven to 400°F. In a large mixing bowl, toss together all vegetables with olive oil, salt, and pepper and place on a foil lined baking sheet. Roast until the vegetables are tender, 30—40 minutes, turning vegetables over halfway through.

Step 4

Place the salmon on a foil lined baking sheet sprayed with non-stick spray, then season with salt and pepper. In a thin layer, brush the mustard mixture across the salmon. Top the salmon with the breadcrumbs mixture and bake at 400°F for 20 minutes. Move salmon to the top rack and continue baking for another 5—10 minutes to brown crust.

Step 5

While the salmon is cooking, in a small saucepan combine pomegranate juice, maple syrup, and lemon juice over medium heat and reduce until syrupy. Transfer roasted salmon and vegetables to a serving dish and drizzle the pomegranate reduction over the top of the salmon

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