Roast Salmon with Tarragon and Mustard
A quick, any time dinner, easy and very tasty. Mix the ingredients for the sauce, spread them on the fish, bake and voila - in mere minutes, a delicious, nutritious and good looking dish for your table. Taken almost exactly from Epicurious, adjust quantities of the coating to suit the cut of fish you're baking.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Ingredients
2/3 cup mayonnaise
1/2 cup spicy brown mustard, Dijon or horseradish
6 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh chives, onion or shallots
2 tablespoons (packed) golden brown sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 3 1/2-to 3 3/4-pound whole side of salmon or steelhead trout with skin (about 1 1/2 inches thick at thickest part)
Method
Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Mix the first 7 ingredients in medium bowl. Season the mustard sauce lightly with salt and generously with pepper.
Place the salmon, skin side down, on the prepared sheet. Spoon 1/2 cup sauce atop the salmon, then spread over, covering completely. Sprinkle the salmon generously with salt and pepper.
Roast just until the salmon is opaque in centre, about 15 minutes. Using the parchment paper as an aid, transfer the fish to a platter. Cut crosswise into pieces and serve with any remaining sauce.
A quick, any time dinner, easy and very tasty. Mix the ingredients for the sauce, spread them on the fish, bake and voila - in mere minutes, a delicious, nutritious and good looking dish for your table. Taken almost exactly from Epicurious, adjust quantities of the coating to suit the cut of fish you're baking.
More fish and seafood recipes: Trout with Garlic Lemon Butter Herb Sauce, Fish in White Wine and Lemon Sauce with Capers, Salmon with White Wine and Cream Sauce, Baked Fish and Chips, Honey Garlic Salmon, Rye and Maple Syrup Marinated Fish, Slow-Cooked Fish with Chickpeas and Greens, Gefilte Fish in a Loaf Pan, Grilled Lemon and Herb Scallops, Creamy Garlic Scallops, One-Pan Roasted Fish with Cherry Tomatoes. Back to Main Dishes.
Ingredients
2/3 cup mayonnaise
1/2 cup spicy brown mustard, Dijon or horseradish
6 tablespoons chopped fresh tarragon
6 tablespoons chopped fresh chives, onion or shallots
2 tablespoons (packed) golden brown sugar
2 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
1 3 1/2-to 3 3/4-pound whole side of salmon or steelhead trout with skin (about 1 1/2 inches thick at thickest part)
Method
Preheat the oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Mix the first 7 ingredients in medium bowl. Season the mustard sauce lightly with salt and generously with pepper.
Place the salmon, skin side down, on the prepared sheet. Spoon 1/2 cup sauce atop the salmon, then spread over, covering completely. Sprinkle the salmon generously with salt and pepper.
Roast just until the salmon is opaque in centre, about 15 minutes. Using the parchment paper as an aid, transfer the fish to a platter. Cut crosswise into pieces and serve with any remaining sauce.