When people ask Lenny what his favorite meal is, he always thinks back to a vegetarian lasagna that I made years ago. This is even before I started Chez Us. 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 have not made in years. I do remember that it it was inspired from a recipe at Bon Appetit . I liked the simplicity of the recipe. Bright and fresh ingredients, nothing fussy and not hard to make.
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 a while, so it was fun to play with the ingredients to recreate.
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 which I replaced with a creamy dijon. I left out the sugar and added loads of fresh tarragon, chives, and lemon zest to add more flavor without being sweet.
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?
Recipe: 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 tablespoon 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 a 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.