Mustard-Dill Glazed Salmon on a Bed of Deliciousness Using a Belgian Product of the Region!

About: I am Sophie & have a foodblog: Sophie's Foodie Files! I cook mostly tasty healthy & colorful dishes with Sophie's twist! I also cook a lot of vegan dishes! I also bake & eat sometimes gluten-f...

Yesterday evening, I made this delicious invented salmon dinner! I made a lovely glaze for my salmon fillets using a combo of fresh dill, some oil, pepper, sea salt & a special Belgian product of the region called: Mosterd De Ster. ( Mustard The Star! ) Now, you are wondering, what the hell is a produce of the region aka streekproduct? A Streek product is a well-known & well-certified product of a specific region in Belgium. Streek = Region. You know them by this labelling:

Here is their website only in Dutch though.

Mosterd De Ster ( Mustard The Star ) is a very well-known mustard from the region of Leuven. It is produced in Lubbeek. See picture 3 & 4!

They work according to the traditional methods since 1924. All of their used ingredients are 100% natural. They have 2 types of mustard. The mild one has been produced for many years & more recent, they also started to make the more Straffe mosterd, the more sharper, pungent one, made with 5 types of mustard seeds. This is the one that my husband & I like the most! ;) The ingredients, in the more pungent one, are: natural vinegar, water, mustard seeds & sea salt. That is all!! The mustard grains are milled on 3 different stonen grain mills in the factory. These mills were used since the beginning of the production, so since 1924. This way of working is very rare in Europe. This straffe mosterd, costed me: 3.50€ per pot of 350 gr. You can’t buy them everywhere but in specialized shops. I buy it in a cool very famous Butcher called Rondou in the center of Leuven. Adresse? Pensstraat 5, 3000 Leuven. Open? Sunday & Monday closed. Open Tuesday till Thursday, from 9h till 13h & from 14h till 18h. Friday & Saturday, open from 8.30h-13h & from 14h-18h, but Saturday they close already at 17h! This cool looking Artisanal Butchery! See picture above!

So, now that you all read about this special pungent mustard, I made a very delicious fish dish with it. For the base of my dish, I used a combo of red witloof & the normal ground white witloof . Witloof is called: chicory or Belgian endive.

Step 1: Gather Your Ingredients!

Recipe: For 2 persons


* For the mustard-dill glaze:

4 tablespoons of a fruity extra virgin olive oil

2 tablespoons of that pungent straffe mustard from De Ster

10 grins of black pepper

1/4 teaspoon of crushed Maldon sea salt

1 tablespoon + 1 teaspoon of finely chopped fresh dill

* For the rest of the veggies, beans & salmon:

3 medium red witloof, cleaned & each one cut up vertically into longer smaller strips. The hard piece at the bottom of each witloof cut out.

3 thicker white witloof, cleaned & each one cut up vertically into longer smaller strips. The hard piece at the bottom of each witloof cut out.

1/2 thick leek, cleaned, rinsed under cold water & padded dry on kitchen paper, cut up finely ( white & green parts used )

2 clean, larger salmon fillets, each about 220 gr (so 2 x 220g) See that your salmon fillets are dairy & gluten-free!

black pepper

some Maldon sea salt

1 shalot, peeled & finely minced

1 tablespoon of apple cider vinegar

1 can of small white beans, rinsed & drained

a fruity evoo to fry it all in

Step 2: Method!

1. Preheat your oven to 200° C for 10 minutes. Oil the bottom of a baking dish or roasting tin. Place your 2 salmon fillets, a bit spaced apart, in the baking tray. See pictures below!

2. In a medium bowl, add all ingredients for the glaze & mix well. So, you add olive oil, the sharp mustard, black pepper & sea salt. Mix well & add finely chopped fresh dill. Smear this, equally divide on top of each salmon fillet. Now, when all of your other ingredients are cut up, place the glazed salmon fillets into the lower end of your hot oven & bake for about 13 minutes or less or until just cooked through. It also depends on the thickness of your salmon. Maybe you will need more minutes. See pictures below! 3. At the same time, take a larger non-stick pan & heat up on medium-high. Pour drizzles of a fruity extra virgin olive oil in the pan & swirl around. When hot, add chopped shallot & leek. Fry for a few minutes & add some seasoning like black pepper & sea salt, but not too much salt. Add chopped red & white witloof & fry for a few minutes, stirring often. Now, add apple cider vinegar & fry until just tender. Now, add cooked white beans & stir everything round into the pan & heat up the beans. Finally check the seasoning! I added some black pepper to it & a bit of sea salt because you don’t want the veggies to be overpowering the glaze of the fish! ;) I heated my 2 plates & then served this meal instantly with my husband! He said: I give this fish dinner: 10/10! Ooh yes! :) Enjoy! xxx

You can also find this tasty fish dish on my blog here:



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