When people ask Lenny what his favorite meal that I cook is, he always thinks back to a vegetarian lasagna that I made years ago. This is even before I started the blog. I remember it well, and it was good. I should probably attempt to make it 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 years ago as well. 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 to make. 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?
Roasted Salmon with Herbed Mustard Sauce
1/3 cup mayonnaise
1/8 cup dijon mustard
3 tablespoons chopped fresh tarragon
3 tablespoons chopped fresh chives
1 tablespoons fresh lemon juice
2 teaspoons finely zested lemon peel
1 1/2 pounds salmon filet
Preheat the oven to 450.
Line a baking sheet with parchment paper.
Mix first 6 ingredients in medium bowl.
Place salmon, skin side down, on a baking sheet.
Spoon 1/2 sauce on top of the salmon, then spread over, covering completely.
Roast just until salmon is opaque in center, about 12 – 15 minutes depending on the thickness of the fish.
Transfer the salmon to platter.
Serve with remaining sauce.