Mediterranean Diet Aburi Salmon
Elevate your dinner game with our irresistible Mediterranean Diet Aburi Salmon—a fusion of Japanese-inspired techniques and the heart-healthy flavors of the Mediterranean. This recipe features tender salmon fillets marinated in a zesty blend of lemon juice, Dijon mustard, honey, and garlic, then seared to perfection and finished with a dramatic kitchen torch for a delectable charred top. Paired with a refreshing cucumber and cherry tomato salad, and garnished with freshly chopped dill, this dish captures the essence of bold, fresh, and wholesome flavors. Perfect for seafood lovers seeking a quick yet elegant meal, this aburi salmon recipe is a showstopper on anything from weeknight tables to special occasions. Make sure to add this nutritious and visually stunning dish to your Mediterranean diet rotation!
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Recipe Information
Ingredients
- 2 pieces Salmon fillet
- 2 tablespoons Extra virgin olive oil
- 1 whole Lemon
- 1 teaspoon Dijon mustard
- 1 teaspoon Honey
- 2 cloves Garlic
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh dill
- 1 cup Cucumber
- 1 cup Cherry tomatoes
Instructions
Preheat a kitchen torch for use later in the recipe.
In a small bowl, whisk together 1 tablespoon of olive oil, the juice of half a lemon, Dijon mustard, honey, minced garlic, salt, and black pepper to create the marinade.
Place salmon fillets in a dish and pour the marinade over them, ensuring both sides are covered. Let them marinate for at least 10 minutes.
While the salmon marinates, finely chop fresh dill and set aside.
Slice the cucumber into thin rounds and halve the cherry tomatoes. Combine them in a bowl with a drizzle of olive oil, a pinch of salt, and a squeeze of lemon juice. Toss and set aside.
Heat a skillet over medium-high heat and add the remaining tablespoon of olive oil.
Add the salmon to the skillet, skin side down, and sear for 2-3 minutes until the skin is crispy.
Flip the salmon and sear the other side for another 2 minutes until the fillet is nearly cooked through.
Remove salmon from the skillet and place it on a heatproof surface.
Using the kitchen torch, carefully torch the top of each salmon fillet for about 30 seconds or until a slight char develops.
Garnish the torched salmon with the chopped dill and serve alongside the tomato and cucumber salad.
Squeeze more lemon juice over the salmon just before serving for an extra burst of freshness.
Nutrition Facts
Calories |
1084 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 14.2 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 2104 mg | 91% | |
| Total Carbohydrate | 23.5 g | 9% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 13.2 g | ||
| Protein | 71.8 g | 144% | |
| Vitamin D | 37.0 mcg | 185% | |
| Calcium | 99 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 1878 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
