I saw a riff of this on a restaurant menu, so I played around a bit and came up with this. You're essentially pickling the mustard seeds until they are fairly supple - if you've ever had caviar or roe, you'll get the same little pop when you bite into them.
Salmon with Mustard Caviar
Serves: 1 Time: 25 minutes Difficulty: Fancy but easy
- 1 T. mustard seeds
- 1 1/2 T. apple cider vinegar
- 1 T. sugar
- 1 T. rice wine vinegar
- 1 salmon fillet
- 3 cherry tomatoes, halved
- 1/2 c. corn (defrosted if frozen)
- 1/4 c. sliced red cabbage
- 1 scallion, sliced
- 1 T. Dijon mustard
- splash of stock or white wine
- a few sprigs of parsley
- olive oil
Combine the first four ingredients in a small pot and add a pinch of salt. Let it simmer for 15 minutes. Make sure to remove the pot from the heat if all of the liquid cooks off.
While it cooks, heat 1 T. of olive oil in a pan. Season the salmon with salt and pepper and cook it for 3-4 minutes on each side; until it is cooked through.
Once you turn the salmon, add the corn and cabbage to the pan, season it with salt, and let it cook. Add a small splash of stock or white wine.
Remove the salmon from the pan.
Add the Dijon to the pan, stir it to combine, and let it create a pan sauce. Stir in the scallions in the last minute.
Plate the vegetables and sauce and top them with the salmon. Add the tomatoes to the plate, and finish by spooning the "caviar" on top of the salmon and garnishing with the parsley.