I had some mustard greens I wanted to prepare, so I devised this sweet and tangy Mustard Vinaigrette to compliment both the salmon, as well as the slightly bitter greens.
Since these filets were rather thin, I didn't want to sear them for long so as to avoid overcooking. The downside to this was that they didn't really get that nice golden brown sear on them that I love.
When I plated them I thought they looked BARE. The salmon definitely needed a boost.
Not bad, but not as eye-appealing as they could be.
So I garnished them with crispy proscuitto, to add color, flavor and textural contrast.
We really enjoyed it, it scored 5 out of 5 stars and I've already been asked to make it again soon.
I love when that happens! :)
Along with the mustard greens, I served this with pan roasted tomatoes-on-the-vine ~ a really nice slightly tart compliment to the other flavors.
If you would like a printable copy of my recipe, you can find it on my recipe blog.