salmon mustard salad

By: Cassy Joy Garcia

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To kickoff the return from my posting sabbatical, I would like to introduce you all to one of the world’s most delicious salads. Later this week, I will reveal to you the main reason I had salmon on my mind (and in my fridge). I bought an extra fillet just for this salad.

Although this would make a delicious dinner salad, I ate it for lunch. Yes, I went home, cooked, assembled, and ate all during my lunch hour. It is that easy.

The colorful veggies are a great crunchy compliment to the perfectly seared rare salmon fillet. I used an herb garden mix for the base of greens; the bites of parsley and dill completed the picture. I dressed the whole thing in one of my favorite healthy dressings: spicy lemon mustard.

I used Beer and Brat mustard because that’s what I had on hand at the time. You can use Dijon, Deli, or any other mustard that you like.


salmon mustard salad ingredients

salmon mustard salad

salmon mustard salad ingredients

salmon in a pan

salmon mustard salad


salmon mustard salad

  • Author: Cassy
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 1x




  • 1 fillet of wild salmon (36 oz depending on how much you need)
  • 2 heaping cups of herb garden salad mix (if not available, use any greens you like)
  • 1/3 of a cucumber (cut into bite-sized pieces)
  • 1/2 of an orange bell pepper (cut into bite-sized pieces)
  • 7 radishes (cleaned and quartered)
  • 1 t garlic powder
  • pinch of sea salt and cracked pepper to taste
  • 1 t of oil for pan (I used Walnut Oil, you can use extra virgin olive oil [EVOO] or any other oil of your choice)


  • 1 T spicy mustard of your choice
  • 1 lemon juiced
  • 1 T champagne vinegar (can use white wine or apple cider)
  • 1 T water


Preheat your oven to 350 degrees.
Turn a burner heat to medium/high under a medium-sized skillet.
Dress the salmon fillet in the garlic powder, sea salt, and pepper.
Pour the 1 t of oil in the pan and lay the salmon top down. Let it sit here for about 5 minutes.
Meanwhile, chop all the veggies and sprinkle over the bed of mixed greens.
After the 5 minutes of the salmon being on the stove, flip it over and transfer it to the oven. Let it sit in the oven for approximately 8 minutes.
In a separate bowl, whisk the mustard, lemon juice, vinegar, and water to form the mustard.
When the 8 minutes are over, check the salmon by peering into the thickest part of the fillet to see that it meets your taste. This timing will give you a medium rare fillet – if you like yours more well-done, cook it longer in the oven.
Carefully cut up the salmon into bite-sized chunks and lay on top of the veggies. Sprinkle with the dressing and enjoy!

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