Mostarda-ish Salmon with Brown Butter Hazelnut Asparagus

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Mostarda is an italian condiment made up of fruit (sometimes candied) and mustard flavouring. I’m taking the delicious sweet and savoury combo and making a quick version, using apricot jam and Dijon mustard. Both the jam and mustard variety are fairly interchangeable depending on what you have on hand. You can use a number of different jams (peach, pear, marmalade) as well as mustards (grainy, sweet mustard etc…). I would stay away from red fruit jams and ball park mustard. The salmon is cooked at a high heat taking little to no time to get on the table. Served with a side of delicious seasonal asparagus, topped with brown butter hazelnuts, this is a dish you could easily use to entertain.

 

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Mostarda-ish Salmon with Brown Butter Hazelnut Asparagus

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Ingredients

Serves 4

3 tablespoons Dijon mustard

3 tablespoons apricot jam 

900g (2lbs) salmon filet, cut into portions

454g (1lb) asparagus, trimmed

1 teaspoon vegetable oil

1 tablespoon butter

¼ cup chopped, toasted hazelnuts

Salt and Pepper

Instructions

Preheat the oven to 425°F and line one baking sheet with parchment paper

 

1. Mix together the mustard and apricot jam. Season the salmon with salt. Dollop some of the Dijon and apricot jam mixture on to each portion of salmon. Spread it out in one even layer. Place the salmon in the oven and cook for 12-14 minutes until the salmon is flakey and cooked through. 

2. In the meantime, add the asparagus to another sheet pan (no parchment required). Drizzle the asparagus with the vegetable oil and season with salt. Roast in the oven for 8-10 minutes, until the asparagus is tender crisp.

3. In the meantime, add the butter to a small pot. Place the pot over medium heat. Melt the butter. Continue to cook the butter until it froths. Once the froth settles, the butter will begin to brown on the bottom of the pot.  Keep an eye on this closely.  You will also be able to smell the change – it smells like toasted nuts. Once the butter turns golden brown on the bottom, remove it from the heat. Stir in the hazelnuts.

4. Season the salmon with freshly ground pepper.

5. Spoon the hazelnuts coated in butter over the asparagus. 

 

Serve everything at once. 

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Meet the Author

Andrea Buckett

Andrea Buckett is a renowned chef and food expert celebrated across Canada for her engaging and unique food content. With over twenty years in the food industry, her approachable style and practical cooking tips bring easy, flavorful recipes to the table, tackling mealtime monotony. Regularly featured on television, social media, and in print, Andrea draws on her extensive knowledge in food, recipe development, and nutrition. She is set to publish her first cookbook with Appetite Random House in spring 2025.

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