Multi-Seed Crusted Salmon with Garlic-Herb Yogurt Sauce highlights the nutty, earthy flavours while incorporating aromatic spices. This dish is elegant yet simple, with a crispy crust and bright, creamy accompaniments. Perfect for a dinner party or a healthy weeknight meal!
Multi-Seed Crusted Salmon with Garlic-Herb Yogurt Sauce
Ingredients:
Garlic-Herb Yogurt Sauce
- ½ cup Greek yogurt (or vegan alternative)
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, minced
- 1 tsp lemon juice
- 1 small garlic clove, grated
- Salt and pepper to taste
Seed-Crusted Salmon
- 4 salmon fillets (6 oz each, skin-on or off)
- 1 41 gram bottle of F N Good Food Everything But The Bagel seasoning
- 2 tbsp Dijon mustard (or olive oil for binding)
- 1 tbsp honey or maple syrup (optional, for subtle sweetness)
- Olive oil (for cooking)
- Lemon wedges (for serving)
Optional Sides:
- Roasted asparagus or broccolini
- Quinoa or herbed couscous
Instructions
1. Prep the Salmon:
- Pat salmon fillets dry. Brush the top (skinless side) with Dijon mustard (or olive oil) and a drizzle of honey (if using).
2. Coat the Salmon:
- Press the mustard-coated side of each fillet into the F N Good Food Everything But The Bagel seasoning, ensuring an even, thick crust.
4. Cook the Salmon:
- Pan-Seared Method:
- Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Place salmon crust-side down and cook for 3–4 minutes until golden. Flip carefully and cook skin-side down for 3–4 minutes until medium-rare.
- Oven-Baked Method:
- Preheat oven to 400°F (200°C). Place salmon, skin side down, on a parchment-lined tray. Bake for 12–15 minutes.
5. Make the Sauce:
- Stir together yogurt, dill, chives, lemon juice, garlic, salt, and pepper.
6. Serve:
- Plate salmon with a dollop of yogurt sauce, lemon wedges, and your chosen sides.
Vegetarian
Replace salmon with thick-cut halloumi slices or crispy tofu steaks. Coat and pan-fry using the same method.
Tips
- Extra Crispy Crust: Add 1 tbsp panko breadcrumbs to the seed mix.
- Spice Boost: Add ½ tsp smoked paprika to the seed blend.
- Meal Prep: Prep the yogurt sauce ahead for quick assembly.
Serving Ideas
- Grain Bowl: Flake salmon over quinoa with roasted veggies, avocado, and sauce.
- Salad Topper: Serve chilled over arugula with shaved fennel and radishes.
- Appetizer: Slice into bite-sized pieces and skewer with cucumber rounds.
This recipe transforms humble seeds into a show-stopping crust, while the yogurt sauce adds a refreshing counterpoint.
Enjoy!
