Spoil mum right with a delicious gourmet meal this Mother's Day by treating to her to gourmet sockeye salmon and a side of Hokkaido scallops!
Mustard Crusted Wild Sockeye Salmon with Zucchini Salad
- 2 lbs wild sockeye salmon filet
- 2 Teaspoons Grainy Dijon
- 3 Cups thinly sliced zucchini
- 1 Pint cherry tomatoes halved
- ¼ cup fresh chives minced
- ¼ cup extra virgin olive oil
- 1 Tablespoon honey
- 1 Tablespoon lemon zest
- 1 Lemon juiced
- Kosher salt
- Fresh cracked pepper
- Preheat oven to 400 degrees.
- Line a baking sheet with aluminum foil and spray with a light layer of cooking spray.
- Add the salmon filet, skin-side down and coat with Grainy Dijon Mustard Old Style Mustard.
- Bake for 20 minutes.
- Slice zucchini thinly with a mandolin, half the tomatoes, and chop chives in a large bowl.
- Whisk together the olive oil, honey, lemon zest, lemon juice, salt, and pepper in a small bowl.
- Toss salad with dressing gently to coat.
- Plate sockeye salmon on the side and serve.
Seared Scallops over Asparagus
- 1lb Spring asparagus (not old pulpy stalks)
- 1.5 Tablespoons butter
- 1 Ounce thinly sliced prosciutto, cut into 1/2-inch-wide strips
- 1 Pound Hokkaido Scallops
- 1/2 Teaspoon finely grated lemon zest
- 2 Tablespoons fresh lemon juice
- 1/4 Cup chicken stock
- Salt and freshly ground pepper
- Cook the asparagus in boiling water for about 4 minutes. Remove asparagus with tongs and rinse with cold water to stop cooking more. Reserve water to reheat asparagus quickly at end of recipe.
- Melt 1 tablespoon of the butter in a large skillet. Add the prosciutto and cook over low heat until crisp, about 4 minutes. Transfer the prosciutto to a plate.
- Melt 1 tablespoons of the butter in the skillet. Add the ½ scallops, season with salt and pepper and cook over moderately high heat until browned, about 2 minutes per side. Transfer the scallops to a plate. Repeat.
- Add the lemon zest, juice lemon juice, and stock to skillet and simmer for 5 minutes.
- Swirl in the remaining 1/2 tablespoon of butter. Season the sauce with salt and pepper.
- Return the scallops, along with any juices, to the skillet and cook over low heat until heated through.
- Return water from asparagus to boil and dunk stalks in to heat thoroughly.
- Using tongs, transfer the asparagus to a large platter and spoon the scallops and sauce over it. Top with the fried prosciutto and serve.