Roast Side of Salmon with Mustard, Tarragon & Chive Sauce

WEDNESDAY

Roast Side of Salmon with Mustard, Tarragon & Chive Sauce  |  Oven-Roasted New Potatoes  |  Green Beans

Salmon Potatoes Green Beans
Menu Trim
 

The recipe for this Roast Side of Salmon at Bon Appetit.com {which first appeared in the December 2008 issue of Bon Appetit} states “Here’s a quick way to feed a crowd.”  Well, my family of five does not, technically, constitute a crowd, I am sure {although I beg to differ at times}, but roasting a side of salmon tonight creates two dinners!  Tonight we enjoyed sliced, roast salmon followed by tomorrow evening’s Lobster Roll-Style Salmon Sandwiches.  The mustard, tarragon, chive sauce that I prepared tonight also makes a wonderful dressing for the the salmon salad for tomorrow night’s sandwich rolls…nothing goes to waste.  While we are on the subject of re-purposing…I roasted extra potatoes tonight as well.  Those potatoes will be a welcome treat reheated tomorrow morning, along with scrambled eggs, for the children’s breakfast.  But let’s get started on tonight’s dinner…

Begin with a 3-4 pound whole side of salmon with skin.  Place the salmon {skin side down} on a baking sheet lined with parchment paper & let come to room temperature…

Salmon Side

 

Meanwhile, whip up the mustard, tarragon, chive sauce.  In a small mixing bowl, combine the following…

  • 2/3 cup mayonnaise
  • ½ cup spicy brown mustard
  • 6 tablespoons chopped fresh tarragon
  • 6 tablespoons chopped fresh chives
  • 2 tablespoons {packed} golden brown sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons finely-grated lemon peel

Mustard Brown

 

Tarrogon Fresh

 

Chives Chopped

 

Lemons Sliced 2

 

Mustard Tarrogon Sauce Ingredients

 

And then set aside while you make the potatoes…

  • 10 small-medium red potatoes, washed, dried & cut into 1-inch cubes
  • 3 large sprigs fresh rosemary, leaves removed from stems
  • ¼ cup olive oil
  • coarse sea salt & freshly ground pepper to taste

Place the cut potatoes in a mixing bowl and toss with the olive oil & rosemary {making sure to coat all of the potatoes with the oil}, season with salt and pepper and then place in a baking dish coated with cooking spray.  Bake in a 400° oven for 1 hour, stirring to rotate the potatoes once or twice…

Potatoes Red

Rosemary

Potatoes Red with Rosemary

Potatoes Red Roasted

While the potatoes are roasting {in their last half-hour}, coat the salmon with ½ cup of the mustard, tarragon, chive sauce and place on the center rack of the preheated oven.  The salmon only needs 25-30 minutes in the oven {the recipe calls for a cook time of 15 minutes but ours definitely took longer…probably our very old oven}.  Transfer remaining sauce to a serving dish & serve alongside finished salmon.  When the salmon is finished, transfer to a platter and slice into individual servings…

Salmon Finished

Salmon Potatoes Green BeansOh, by the way, the green beans were fresh, washed and trimmed & simply steamed in the microwave for 4-5 minutes {for crisp-tender}.

The left-over salmon should be transferred to a glass dish and covered, tightly, with foil.  The left-over mustard, tarragon, chive sauce placed in a covered bowl and refrigerated.  Both will be used for tomorrow night’s Lobster Roll-Style Salmon Sandwiches.

K Initial

 

 

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