When people ask Lenny what his favorite meal that I cook is, he always thinks back to a vegetarian lasagna that I made many moons ago. This is even before I started the blog. I remember it well, and it was good. I should probably attempt to make again this summer as it was loaded with summer veggies. Every time we see my dad, he talks about this recipe for Roasted Salmon with Herbed Mustard Sauce, and how good it was. I made it maybe ten years ago, and probably have only done so again, once or twice. I do remember that it came from Bon Appetit and that I liked the simplicity of the recipe. Bright and fresh ingredients, nothing fussy and never hard. As well, it was a crowd pleaser!
I had some beautiful fresh salmon from our fish CSA and decided to reinvent what should become a Chez Us classic. As I mentioned, it had been awhile, so it was fun to play with the ingredients some and make more us. The original recipe calls for adding brown sugar which I thought made the incredibly fresh fish too sweet. As well, it asked for grainy mustard. I left out the sugar and used a creamy dijon with loads of fresh tarragon, chives, and lemon zest.
I have read that we should be having one of the best salmon seasons this year. I cannot wait as I plan on making this very often. I am even thinking it needs to be tried on the grill. Wouldn’t a hint of smoke be fabulous with the zippy Dijon and fresh herbs?