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Thursday, November 20, 2008

salmon with tarragon mustard glaze

salmon with tarragon mustard sauce

I'm finally back in my own kitchen after 2 weeks in Sri Lanka. Instead of my normal flurry of kitchen activity after a trip, which usually ensues after I've missed cooking for a while, I've been completely laid out with jet lag. It's especially bad since I've had 3 new cooking magazines to look through, and have about 200 recipes tagged to try.

The only thing I've had energy to cook is this roast salmon from Bon Appetit. And if there's anything getting up from a semi-comatose state on the couch for, it would be this salmon. Tangy yet sweet, slightly crispy on the outside, it's just perfect. The recipe calls for a 3 pound side of salmon, but I only cooked a pound (so I only made a half batch of sauce - enough for A to have extra so he could pretend he wasn't eating salmon).

Grocery list: 1/3 cup mayonnaise, 1/4 cup spicy brown mustard, 3 T each finely chopped chives and tarragon, zest of 1 lemon, juice from half a lemon, 1 T brown sugar.

tarragon chives brown sugar

Mix all the ingredients for the sauce.

tarragon mustard chive sauce

Place the salmon (skin-side down) on a parchment paper-lined baking sheet.

salmon ready to roast

Spoon just enough sauce over the salmon to cover the top of the fish - about one third of the total sauce. Roast at 450 degrees for 15 minutes, or until the inside is opaque and flakes easily. Serve with the extra sauce.


Beana803 said...

OMG! That color on the salmon is amazing. I am going to make this tonight! YUM YUM YUM

Beana803 said...

OH....And a little question...why does your salmon have that lovely color, and the bon app. picture does not? Did you do something different?

KT said...

Hi there! I hope you try it - this really was better than it looked (or sounded) in the magazine. As for the color, I didn't do anything differently, but I did talk to the fish guy at whole foods about the salmon. They carry several different kinds, and based on (1) wanting the most environmentally friendly type and (2) wanting the least intense "fishy" flavor, he recommended the wild caught. It's firmer, and more red (from the krill that the salmon eats in the wild; in farms, they have to add the color with dyes). Also, since the fish aren't swimming around in close proximity ingesting waste products, the flavor is milder. I haven't done enough research to back this up, but that's what he told me - and I really trust these guys, they've never steered me wrong yet!

Please let me know how it turns out, I hope you enjoy it!


Beana803 said...

I don't have parchment paper on hand. Could I just use foil? Or should I go pick some up? I spent 17.99/lb on this salmon, so I don't want to mess it up. LMK. Thanks!

KT said...

I think you could use nonstick spray or foil and be just fine. The high temp will get the outside of the fish just a little crisp, and since you cook the skin side down anyway (I actually prefer for the skin to remain on the paper/foil when I plate the fish, do you know what I mean?), I think it's not all that important what material is down.

So glad you're going to try it! It was such a hit here I'm actually going to make it again tomorrow too :)


Beana803 said...

Got it! I'll let you know how it goes. Thanks again.

Beana803 said...

This turned out really good. I'm not a huge fan of mustard, so I have to take that in to consideration. I ended up tasting a hint of a "honey mustard" flavor. My BF said he could taste the lemon a lot. I wasn't able to get the color that you did, but it was still perfectly cooked with the temp and time. Thanks again for the recipe!