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