Honey-Mustard Salmon with Dill and Steamed Potatoes

Ingredients

• 300 g Fresh salmon (cut into uniformly sized cubes)
• 2 c. à soupe Whole grain mustard (with seeds)
• 1 c. à soupe Liquid honey
• 1 c. à café Lime juice (fresh)
• 1 c. à café Olive oil
• 1 c. à soupe Fresh dill (chopped)
• 1 pincée Espelette pepper
• 1 pincée Fleur de sel (to taste)
• 500 g Small potatoes (skin left on, steamed)
• 100 ml Light coconut cream
• 1 c. à café Cornstarch (Maïzena)
• 2 tiges Scallions (thinly sliced)
• 1 pincée Ground black pepper (to taste)

Instructions

1. Prepare the potatoes

   Wash the small potatoes, brush them lightly and leave them whole with the skin.

   Time: PT5M

2. Steam the potatoes

   Place the potatoes in the steamer and cook for 20 minutes until they are fork-tender.

   Time: PT20M

3. Prepare the salmon

   Remove the salmon skin, cut it into cubes about 3 cm.

   Time: PT5M

4. Prepare the honey‑mustard sauce

   In a bowl, combine the whole grain mustard, honey, lime juice, olive oil, chopped dill, Espelette pepper and fleur de sel until a smooth emulsion forms.

   Time: PT3M

5. Marinate the salmon

   Add the salmon cubes to the sauce bowl and gently toss so each piece is well coated.

   Time: PT2M

6. Cook the salmon

   Heat the pan over medium‑high heat, then sear the salmon cubes 2‑3 minutes per side until they are opaque but still tender.

   Time: PT5M

   Temperature: medium-high

7. Prepare the coconut sauce

   In a small saucepan, heat the coconut cream over medium heat, add the cornstarch previously diluted in 1 tablespoon cold water, bring to a gentle boil while stirring until thickened.

   Time: PT5M

   Temperature: medium

8. Plate the dish

   Arrange the steamed potatoes on the plate, add the salmon cubes, drizzle with coconut sauce, sprinkle with finely sliced scallions, black pepper and optionally a splash of lime juice.

   Time: PT3M

9. Serving

   Serve immediately, optionally garnish with a few caviar lime pearls for a touch of acidity and texture.

   Time: PT2M

Nutrition Facts

Calories

560

Protein

30 g

Carbohydrates

35 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fresh salmon: Trout fillet, Cod
• Instead of Whole grain mustard: Dijon mustard
• Instead of Liquid honey: Maple syrup
• Instead of Lime juice: Lemon juice
• Instead of Olive oil: Canola oil
• Instead of Fresh dill: Chives
• Instead of Espelette pepper: Cayenne pepper
• Instead of Fleur de sel: Sea salt
• Instead of Small potatoes: New potatoes
• Instead of Light coconut cream: Coconut milk
• Instead of Cornstarch (Maïzena): Arrow-root
• Instead of Scallions: Shallots

Equipment Needed

• Steamer or pot with steam basket
• Non‑stick skillet
• Mixing bowl
• Whisk or wooden spoon (optional)
• Chef's knife
• Cutting board
• Spatula
• Measuring spoons (optional)
• Measuring cup (ml) (optional)

Critical Steps — Do Not Skip

• Steaming the potatoes
• Cooking the salmon
• Thickening the coconut sauce

Chef Tips from the Video

• Add lime zest to the honey‑mustard sauce for extra freshness.
• Lightly sprinkle fleur de sel just before serving to enhance flavors.
• Replace the light coconut cream with full‑fat coconut milk for a richer taste.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days.

Freezer: Can be frozen for up to 1 month, but the salmon texture may change.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the honey‑mustard sauce ahead of time and keep it refrigerated for 24 h.
• Steam the potatoes the day before and quickly re‑steam before serving.
• The coconut sauce can be made the day before; gently reheat and adjust thickness with a bit of cornstarch if needed.