Mustard, Dill & Tarragon Salmon w/ Gribiche Sauce

Seafood Recipe | Salmon Fish Seasoning
This recipe is perfect for a whole side of salmon if you’re feeding a crowd. If there are just a few of you, scale back use a few salmon pieces instead. Salmon can be purchased pin-bone out from us in-store or online here. To pin-bone at home, you just need a sharp pair of tweezers and there’ll be easy instructions available from a quick internet search. We’ve used our Harbour Fish ‘Fish Seasoning’ here, which is available in-store or online. If Gribiche sauce doesn’t sound like you, substitute with homemade or store-bought Tartare sauce, or a cherry relish or chutney would also be delicious!
  • 1 side fresh Salmon, skin on and pin-bone out
  • 1 packet Mustard, Dill and Tarragon Fish Seasoning

For the Gribiche Sauce

  • 6 eggs
  • ½ Cup Olive Oil
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp White Wine Vinegar
  • ¼ Cup Gherkins, diced
  • 3 Tbsp Capers
  • ¼ Cup Parsley, chopped
  • ¼  Cup Tarragon, chopped
  • Flaky Sea Salt
  • Freshly Cracked Black Pepper
  • Bring the salmon to room temperature.
  • Pre heat the oven to 180 degrees Celsius.
  • Place the salmon skin-side down on a lined baking tray. Evenly sprinkle the seasoning over salmon until it’s well covered. Using your hands, gently massage the seasoning into the fish.
  • Place the salmon into the oven and bake for 15-20 minutes. Cooking times will vary depending on the thickness of the side and how ‘well done’ you like your salmon. A smaller side may take 12-15 minutes, and a very large one 25 minutes +.
  • Once the salmon is done, remove from the oven immediately and remember it will keep cooking as it starts to cool.
  • While the salmon is cooking, make the Gribiche sauce.
  • Place 6 eggs into a saucepan of cold water & bring to a simmer. When the water comes to the boil set a timer for 8 minutes. After 8 minutes of cooking remove from the pot.
  • Place the eggs under cold running water to prevent over cooking.
  • When the eggs have cooled completely remove the shells. Finley chop the eggs. Set aside.
  • In a bowl whisk the olive oil, mustard & vinegar to combine.
  • Add the diced gherkins, capers chopped parsley & tarragon.
  • Fold through the chopped eggs and season well with salt and pepper.
  • Serve the salmon lukewarm, or cold, with the Gribiche on the side.