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Salmon Sashimi, Honey Mustard & Herb Salad

Salmon Sashimi, Honey Mustard & Herb Salad

20 - 30 minutes, Fish, Lunch, Start -

A quick and simple salmon sashimi needs nothing more than soy sauce and Maille Dijon mustard with honey to unleash a medley of fresh sea flavours.


  • 113ml Maille Dijon Mustard with Honey
  • 3 tbsp. soy sauce
  • 227g salmon fillet, skin removed and salmon cut into 24 thin slices
  • 113g coarsely shredded Parmesan cheese
  • 25g coarsely chopped basil leaves
  • 25g coarsely chopped mint leaves
  • 25g coarsely chopped flat-leaf parsley
  • 1 tbsp. lemon juice
  • 1 tbsp. Maille Extra Virgin Olive Oil
  • Salt & freshly ground black pepper to taste
  • 6 cherry tomatoes, quartered


  1. Preheat oven to 200∘C. Line baking sheet with parchment paper; set aside. Combine Maille Dijon Mustard with Honey and soy sauce in medium bowl; gently stir in salmon. Let stand 10 minutes.
  2. Drop cheese by teaspoonfuls into 24 mounds onto prepared baking sheet. Bake 5 minutes or until cheese is melted and looks lacy. Remove pan to wire rack and let cool. Mix basil, mint, parsley, lemon juice, Maille Olive Oil and salt and pepper; set aside.

To serve

Arrange Parmesan tuiles on serving platter, then top each with piece of salmon. Garnish with herb salad and cherry tomato.