SNickelFritz Jalapeño Herb Crusted Salmon

This recipe brings fresh summer flavours to your table with this Herb-Crusted Salmon topped with a vibrant Strawberry–Mint Salsa. Featuring SNickelFritz Kitchens Jalapeño Oktoberfest Mustard for a little kick! Perfect for BBQ season and entertaining. This Canadian-inspired salmon recipe pairs beautifully with a chilled rosé and your favourite summer sides.

Created by our talented Partner in Cooking, @carolcooks3913, and inspired by the artful culinary creations of @zimmysnook, this recipe is a celebration of creativity, collaboration, and a shared love of great food. Thank you both for inspiring delicious moments around the table.

Jalapeño Oktoberfest Mustard

CA$9.00

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For the Herb-Crusted Salmon

• 1 salmon fillet skin-on recommended.

• 1 tablespoon SNickelFritz Jalapeño Oktoberfest Mustard

• ½ cup panko breadcrumbs

• 2 tablespoons finely chopped parsley

• 2 tablespoons finely chopped chives

• 1 tablespoon finely chopped mint

• Zest of one lemo

• 2 tablespoons olive oil

• Salt and Pepper to taste

For the Strawberry–Mint Salsa

• 1½ cups strawberries diced

• ½ cup English cucumber finely diced

• 1 tablespoon finely chopped mint (or to taste)

• 1 teaspoon chopped chives

• 1 tablespoon white balsamic vinegar

• ½ tablespoon olive oil

• Pinch of salt (I like using Himalayan Pink salt, but choose your own!)

Instructions

For the Salmon

·       Mix together the Panko, parsley, chives, mint lemon zest and oil

·       Place the salmon filet skin side down on a tinfoil lined baking pan

·       Sprinkle with salt and pepper

·       Brush with the Jalapeño Oktoberfest Mustard

·       Press the Panko mixture firmly on the salmon

·       Bake in your oven or BBQ with the lid down until done to your liking

For the Strawberry Salsa

·       Mix while the salmon is roasting, mix all of the ingredients in a small bowl. Let rest for 15 minutes to let the flavours fuse.

Plating

Remove the salmon, leaving the skin behind.  You can choose to do this in individual servings or remove the entire filet.  Top with the strawberry salsa. 

This dish pairs well with a lovely rosé.