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Seed crusted salmon with spelt and leeks

Seed crusted salmon with spelt and leeks is a fish dish for 4 people, ready in 40 minutes, rated easy, at about €4.60 per serving. The key to success is cooking the salmon seed side down first, which builds a crisp crust without drying out the fish.

Here's a salmon fillet in a crunchy seed crust, set over soft leeks and spelt.

Seed crusted salmon with spelt and leeks
Total time
40 min
Difficulty
Easy
Cost per person
€4.60
Calories per person
680 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter, Spring

The salmon hides under a crust of sesame, sunflower and flax seeds that crackles before giving way to tender, flaky fish underneath. Below it, the spelt keeps a bit of bite and the leeks melt slowly in butter, making a dish that's a nice change from the usual rice or pasta side without adding extra work.

This is a weeknight dinner that stands on its own, no side dish needed, but it's put together enough to serve on a Sunday when you have people over. The seed crust gives it a slightly dressed up look that guests notice, even though the whole thing stays simple to pull off start to finish.

The ingredients

4 people

Fish counter

  • Salmon fillets 4

Pantry

  • Speltoften in the pantry 250 g
  • Sesame seedsoften in the pantry 2 tbsp
  • Sunflower seedsoften in the pantry 2 tbsp
  • Flax seedsoften in the pantry 1 tbsp
  • Whole grain mustardoften in the pantry 2 tsp
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Leeks 4

Dairy

  • Sour cream 4 tbsp
  • Butter 30 g

Allergens Fish, Gluten, Lactose, Sesame, Mustard

The step by step recipe

  1. Cook the spelt in a large pot of salted water until tender, then drain it. 20 min

    Taste it before the time is up, it should still have a slight bite.

  2. Slice the leeks into rounds and let them melt in butter over low heat with a splash of water, salt and pepper. 15 min

    Cover the pan, the steam softens them without browning.

  3. Mix the seeds together, spread a little mustard on each fillet and press the mustard side into the seeds.

    The mustard holds the crust in place, but it nearly disappears once cooked.

  4. Heat the oil in a pan and cook the fillets seed side down first, then flip them. 8 min

    Keep the heat medium, the seeds toast fast and turn bitter if it gets too hot.

  5. Stir the cream into the leeks, mix with the spelt and plate it with the salmon on top.

    A pinch of freshly ground pepper over the leeks lifts the whole plate.

Our tips to get it right

  • Take the salmon out of the fridge ten minutes before cooking, it cooks more evenly and stays moist in the center.
  • Pick fillets of the same thickness so they all finish cooking at the same time in the pan.
  • Save a splash of the spelt cooking water, it loosens the leek and cream mixture if it looks too thick.

The variations

  • Swap the salmon for cod or trout, the seed crust works with any firm fleshed fish.
  • For a vegetarian version, press the seed crust onto a roasted celery root slice or a cauliflower steak instead.
  • For kids, serve the spelt and creamy leeks on their own, without the seed crust, next to a plain piece of salmon.

What to serve it with

  • A simply dressed green salad
  • A squeeze of fresh lemon
  • Sparkling water with lemon

Storage

Keep leftovers in the fridge in a sealed container for up to 2 days, the seed crust loses its crunch the longer it sits. Reheat gently in the oven or in a skillet over low heat, the microwave tends to dry out the salmon. Freezing isn't recommended, cooked fish and cream don't hold up well once thawed.

Questions about this dish

Can you prepare the seed crust ahead of time?

Yes, mix the seeds and press them onto the mustard coated fillets a few hours ahead, then keep the salmon in the fridge. Take it out right before cooking so the crust holds together well.

What fish can replace salmon in this recipe?

Cod, trout or halibut all work well, they're firm enough to hold the seed crust. Just adjust the cooking time based on the thickness of the fillet.

Why put the seeds on only one side of the salmon?

The seed side toasts and turns crunchy while the flesh side sits flat against the pan and cooks without burning. Coating both sides risks blackening the seeds before the fish is done.

Can spelt be swapped for another grain?

Yes, rice, bulgur or quinoa all work well in place of spelt. Stick with a grain that keeps some bite to contrast with the soft leeks.

How long does it take to make a seed crusted salmon fillet with spelt and leeks?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a seed crusted salmon fillet with spelt and leeks?

About 680 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a seed crusted salmon fillet with spelt and leeks cost?

About €4.60 per serving, or €18.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, gluten, lactose, sesame, mustard. Always check the labels of the products you buy.

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