Slow cooked salmon with a honey mustard, mushrooms & fennel

Mains, Fish, Seafood & Shellfish

Asian inspired salmon recipe, slowly and gently cooked.


Recipe for 4 persons


4 Unit(s)
Salmon filet skin-off
30 Ml
Soy sauce
0.50 Unit(s)
50 Ml
Cream 35%
30 Ml
Olive oil
15 Ml
Rice vinegar
80 Gr
Honey mustard
25 Ml
10 Gr
Freshly ground black pepper

Fennels and mushrooms

1 Bulb(s)
30 Ml
Canola oil
1 Lb
Button mushrooms
1 Tsp
Cumin seeds
5 Gr
Freshly ground black pepper
2 Pinch(es)
Fleur de sel
250 Ml
Vegetable stock
4 Sprig(s)
Fresh cilantro
  • Salt and pepper
Slow cooked salmon with a honey mustard, mushrooms & fennel

Preparation time: 30 min

Preheat your four at 257 °F

  • Salmon

    On a small cooking tray, place a little bit of olive oil at the very bottom and place the pieces of salmon on it, baste the fish with the Maille mustard and drizzle with olive oil, again, and the rice vinegar. Freshly grounded pepper on the salmon and pour the soy sauce and liquid honey. Garnish with chopped shallot and finish pouring the cream. Cook for 25 minutes at, precisely, 257F.

  • Fennels and mushrooms

    Medium high heat in a heating pan and cook the mushrooms cut into quarters, until nicely browned and golden. Slice the fennel, add the mushrooms with the cumin, and cook everything together to a nice blend, for a few minutes. Make sure to keep the fennel a bit firm throughout the cooking. Two minutes before the very end add the broth and season. Off the heat, add the cilantro.

It is very important to have the correct temperature and cooking time for salmon as it will remain very soft and perfectly cooked.

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