Spring Salmon Platter - SUNSET Grown. All rights reserved.
This colorful salmon platter is perfect for Easter weekend or any Spring brunch. Garnished with a fresh arugula and asparagus salad.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Pastry brush
- Whisk
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Peeler
- Pot
- Colander
- Slotted spoon
- Serving platter
- Kitchen thermometer
Ingredients
- 2-½ lb. salmon fillet, skin on
- 2 Tbsp. coarse ground mustard
- ¼ cup mayonnaise
- 1 tsp. honey
- 3 tsp. Kosher salt
- 2 Tbsp. olive oil
- 1 lemon, juiced
- 1 cup baby arugula
- 3 radishes, thinly sliced
- 1 bunch asparagus, blanched
- 1 cup spring peas, blanched
- 1 head of purple cauliflower, cut into florets and blanched
- ½ SUNSET® English Cucumber, sliced into ribbons
- 1 pint MiMi® Gourmet Tomatoes, halved
- 2 ONE SWEET® Peppers, thinly sliced into rounds
- ¼ cup mint leaves
- Edible flowers, for garnish (optional)
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