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"Hab Mussy" Salmon

Recipe by Helen Russell
Instagram: @dankfood_


For Salmon

- 12-15 ounce salmon filet
- 2 tablespoons olive oil
- 1 tablespoon salt
- 2 teaspoons pepper
- 1 cup Lillies of Charleston "Hab Mussey" Mustard Sauce
- 1 package of Kings Hawaiian Rolls
- Savoy cabbage, shredded
- 1 cup mayonnaise
- 1/2 tablespoon apple cider vinegar
- ½ tablespoon lime juice
- 2 teaspoon salt
- 2 teaspoon pepper
- Bread and butter pickles, for serving

For Green Goddess Dressing

- 3 cups spinach leaves
- 1 garlic clove
- 2 cups basil leaves
- 1 cup greek yogurt or mayo
- 1/2 tablespoon apple cider vinegar
- 1/2 cup olive oil
- Juice of 1 lemon


1. Make the green goddess dressing: In a food processor or upright blender, combine spinach, garlic, basil, apple cider vinegar, oil, lemon juice, salt, pepper, and blend until smooth. Adjust salt and pepper to taste. Set aside. (Dressing can be made in advance and kept in the refrigerator for up to 1 week.)
2. Make the salmon: Preheat oven to 400 degrees.
3. Season salmon with olive oil, salt, pepper, and heavily brush with Lillies Mustard BBQ Sauce.
4. Bake for 12 minutes. Finish under the broiler until the meat just begins to caramelize, about 3 minutes.
5. Remove from oven and brush with another layer of Lillies Mustard BBQ Sauce. Break up salmon into pieces and serve over green goddess dressing alongside grilled or roasted vegetables.

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Stay tuned for weekly creations from Helen, and make sure you're following @tlpmarketplace and @dankfood_ on Instagram to be the first to find out about new recipes. 


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