This salmon is impressive as a main dish but works just as well on a midweek portion of fish. The sweetness of the mustard and the salmon is offset by the kohlrabi and finger lime, keeping it light and fresh. Perfect for any summer spread.
1-1.2kg side of salmon, pin-boned
3 tbsp honey Dijon mustard
1 clove garlic, crushed
1 tbsp olive oil
1½ tbsp coriander seeds
½ tbsp brown mustard seeds
salt and pepper, to season
½ small kohlrabi, peeled, julienned and rinsed
½ cup watercress, leaves snipped
½ cup coriander leaves, roughly torn
1 tbsp finger lime pearls (I used red to keep it festive)
1 tbsp olive oil
½ tbsp honey Dijon mustard
salt and pepper to season
1. Combine the mustard, garlic and olive oil in a small bowl.
2. Place a large piece of foil, about 10cm longer than the salmon, onto a large oven tray. Carefully transfer the salmon onto the foil and rub over the mustard, garlic and oil mixture.
3. Add the coriander seeds and mustard seeds to a mortar and pestle and roughly crush until the coriander seeds are broken and fragrant. Gently push the crushed spices over the top of the salmon to create a crust. Cover with clingwrap and marinate in the fridge for four hours or overnight.
4. Allow the salmon to come to room temperature. Preheat oven to 200C.
5. Bake the salmon in the oven for 20 to 25 minutes for medium rare. (If your fish appears to be taking on too much colour, cover with foil and continue to cook, removing the foil for the last 3 minutes of cooking). Remove and rest, loosely covered with foil, for 10 minutes.
6. While the salmon is cooking, combine the salad ingredients in a bowl – use your hands to toss gently to coat in the oil and mustard.
7. To serve, carefully place salmon onto a large platter, season with salt and pepper and arrange small handfuls of salad down the centre of the fish.