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Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce

Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce



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Ingredients

  • 1/2 cup spicy brown mustard (such as Gulden's)
  • 6 tablespoons chopped fresh tarragon
  • 6 tablespoons chopped fresh chives
  • 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 with skin (about 1 1/2 inches thick at thickest part)

Recipe Preparation

  • Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/2 cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

Nutritional Content

One serving contains the following: Calories (kcal) 473.48 %Calories from Fat 55.4 Fat (g) 29.13 Saturated Fat (g) 4.22 Cholesterol (mg) 132.06 Carbohydrates (g) 4.36 Dietary Fiber (g) 0.07 Total Sugars (g) 3.46 Net Carbs (g) 4.29 Protein (g) 45.26Reviews Section

Salmon

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Poached Salmon with Tarragon-Chive Aioli and Lemon Asparagus

Ingredients

  • 2 large egg yolks at room temperature
  • 2 tablespoons fresh lemon juice or white wine vinegar
  • 1 tablespoon dry mustard powder
  • Kosher salt
  • ¼ cup coarsely chopped fresh chives plus 2 tablespoons minced chives for garnish
  • ¼ cup fresh tarragon leaves plus two sprigs for cooking the salmon
  • ¾ cup oil: half canola or other neutral vegetable oil and half extra virgin olive oil – plus 2 tablespoons for cooking asparagus
  • 1 garlic clove mashed
  • 2 teaspoons peppercorns
  • 2 4-6 – ounce skin-on salmon fillets
  • 1- pound trimmed asparagus
  • Fresh ground black pepper
  • Pinch crushed red pepper
  • 2 teaspoons lemon zest
  • Flaky sea salt-I like Le Saunier De Camargue Fleur De Sel

Instructions

Notes

TIPS FOR REDUCING FOOD WASTE FOR THIS RECIPE:

*Leftover aioli, which keeps 2 days in the fridge, is perfect as a dip for fresh vegetables or spooned onto roasted potatoes or other vegetables. A dip for shrimp? Sure! A salad dressing? Mais ouis…

Last night’s “leftover” salad . I did fry croutons and stovetop grill a little shrimp to fill out the meal. The aioli dressed the salad beautifully.

*As the aioli calls for egg yolks, you’ll have a few egg whites, which make lovely meringue, royal icing, egg white omelets, or fluffy omelets. If you have a dog who can have eggs, cook the whites up for a treat for him or her. Or just beat them into a few whole eggs for a larger serving of scrambled eggs and season them up a little more than usual. Read up here for other ideas for using egg whites.

*Extra salmon? Time for salmon tacos or salad. I also like flaked or chopped cooked salmon stirred into scrambled eggs or made into a salmon spread for an appetizer or easy light dinner.

*The poaching water can be cooled and used in soup, chowder, or even for watering the garden if you spoon out the peppercorns first. Here in the west, water is precious I even save pasta water or water from boiling eggs, for instance. I walk right out the front door and pour it into a flower bed or herb pot if I’ve no other use for it.

*If you’ve trimmed the asparagus, toss the ends into a plastic bag in the freezer and save for making stock, broth, or soup. You’ve heard it before. Save your chicken carcass or even the bones from pieces of chicken you’ve cooked if the meat has been cut off the bone rather than eaten out of hand. A few spare pieces of cooked asparagus are easy to chop and add to a green salad, which benefits greatly from the addition of a cooked vegetable for a difference in texture and flavor.

Use those leftover asparagus ends here making stock.

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View as you enter the town of Estes Park, CO. The lake often holds a herd of elk.

LIFE GOES ON:

A long weekend in Estes Park, Colorado (a stunning 3-hour drive from our house) found us together with both our children and grandchildren for the first time since the first week of December, 2019. Grateful beyond the telling.

Below: my personal jeweler and me wearing one of her gorgeous creations. Since she could string a bead, Piper has been making jewelry. At 6, she’s quite the artiste.

We arrived back home Sunday (a day early to avoid the mountain snow storm) to our ornamental crab in almost full bloom. Sometimes it never makes it to this stage due to late snows or heavy rains, but this year we struck the jackpot!

If it’s something you celebrate, enjoy Mother’s Day. This salmon would be lovely for dinner.


Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce - Recipes

While Americans think mostly clam when the word chowder is mentioned, there is a plethora of chowders (soup with milk or cream, thickened with potatoes or crackers) from which to choose–even right here on More Time. Here are three favorites:


I typically make a chowder from scratch, but today’s recipe uses up the leftovers from a side or two of roasted salmon, which serves perfectly as the main dish for your Friday Fish. Various ideas for sides and serving below the roast salmon recipe. There are also instructions in the chowder recipe for using fresh salmon for the soup if that’s your fancy. How much you need to make depends on how many servings you need for each meal. If there are only two of you, a pound or a little more is enough for the Friday dinner and the next day’s soup if you’re careful.

TIP: Use the center cuts for dinner and the skinnier tail ends (tuck under to avoid over cooking) for the soup.

4 or 6 folks for each meal? Buy a large side of salmon (2-3 pounds) or two smaller ones to make sure you’ve got enough. A typical serving of salmon is 3 or 4 ounces and the soup needs another 4-6 or even a bit more if you like a really “meaty” bowlful. If by chance you get to Saturday and don’t have enough salmon, you can supplement it with some additional small or medium shrimp (fresh or frozen), a bit of smoked salmon, some diced fish fillets (cod, haddock, flounder, etc.), or even a can of crab and enjoy a seafood chowder.

First you’ll need to crank up the oven on Friday night, wrap up a side of salmon in foil, and roast it for–oh, all of 12-15 minutes, depending on the size of your fillet! Make sure your sides/prep and the table are taken care of ahead of time because there’s only time to open the wine, light the candles, and turn on the music while the fish is in the oven. Try this:


Pork with Mustard Tarragon Sauce

We’re having a quiet Friday night. Travis napped on the couch while I cooked. Now we have eaten and he’s on our balcony playing his guitar while I lay on the sofa, watch a movie and blog. Dinner was great and I love Bon Appetit for another hit recipe!

The finished mustard tarragon sauce.

Pork Loin with Mustard Tarragon Sauce served with steamed spinach and some crusty sourdough bread.

Pork with Mustard Tarragon Sauce

Slightly Adapted from Bon Appetit

Ingredients

  • 1 – 2 pound package pork loin (with 2 loins it in)
  • 1 1/2 tablespoons butter
  • 1/3 cup finely chopped shallot
  • 1/3 cup dry vermouth
  • 2 tablespoons whole grain dijon mustard
  • 1/2 cup fat free half and half
  • 2 1/2 tablespoons chopped fresh tarragon
  • kosher salt and freshly ground pepper

Method

  • Heat oven to 375 degree. Sprinkle pork with salt and pepper. Place pork in an oven proof dish lined with foil, slice 1 tablespoon on the butter in half and place it on top of the pork loin. Cook for 30-40 minutes are until desired doneness.
  • Meanwhile, add remaining butter in non-stick skillet over medium heat and add shallot and salt and pepper. Cook for one minute and add vermouth and dijon and bring to a simmer. Add cream and 1 1/2 tablespoons of the tarragon. Simmer until slightly thickened, stirring often, about 3 minutes.
  • Once sauce is done take pork out of the oven and add 2 tablespoons of it over the top of each loin (or just enough to barely cover the top). Continue to cook pork until done. Serve with remaining sauce poured over the top of the sliced pork loin and sprinkle with remaining tarragon.

Frequently asked questions

Can I substitute the white wine?

Yes! If you do not have any dry white wine available or you prefer not to cook with wine, you can substitute with an equal amount of chicken broth.

Can I substitute the chicken broth?

Yes. You can use veggie broth. We would not substitute for water as you will lose a lot of flavor and the texture will be off. We also do not recommend using beef, veal, or pork broths as they would be too rich for the sauce.

Can I substitute the white pepper?

Yes. You can use freshly ground black pepper instead of white pepper if you wish. You&rsquoll have black specks in the finished sauce, but it will still taste delicious.

What goes well with Creamy Tarragon Sauce?

Our Creamy Tarragon Sauce pairs beautifully with any poultry, fish, rice, or veggie dishes. We highly recommend you give it a try with our Chicken Cordon Bleu with Asparagus recipe, a healthy take on the Swiss classic. We roll our chicken breast cutlet with ham, cheese, and asparagus then bake in the oven, coated in panko breadcrumbs. It&rsquos crunchy on the outside and tender on the inside. Our Creamy Tarragon Sauce is the perfect pairing as it adds a little extra creaminess and tang to the dish.

How long does Creamy Tarragon Sauce keep?

Our Creamy Tarragon Sauce keeps in the fridge in an airtight container for approximately 3 days. You can reheat it in the microwave at 10-second power bursts for 1-2 minutes or on the stovetop over low heat. My personal favorite way to reheat is to transfer the sauce to a small Mason jar and the jar in a pan of warm water on the stovetop over low heat, stirring occasionally until warm.

You can store any leftover sauce in the freezer in an airtight container for up to 6 months. It is safe to reheat your sauce once, but do not return any additional leftovers to the freezer after you&rsquove reheated.


Salmon with Mustard Sauce

If you are looking for something quick and delicious to make during this busy Christmas season, this should definitely be on your list of “must” try recipes.

There are still a few packages of Alaskan salmon in our freezer that my husband caught a year ago and I am getting a little reluctant to cook it because once I do it will be gone and I will be back to buying it from the grocery.

While in Austin after the birth of number 5 grandson last May, (wow that was 8 months ago) his Grandmommy took GA and I to lunch downtown. We had a great lunch at a little Italian restaurant close to her work. I, of course, had eggplant parmesan which is hard for me to ever pass up. She had a salmon topped with a mustard sauce which looked so good. I could just taste the tartness of the mustard with little twinges in my cheeks. After being offered a taste a couple of times I finally did taste it and the sauce was bold and creamy. They called the sauce a Mostarda sauce but a Mostarda sauce has fruit and mustard and this had no fruit so I turned to the Internet for a mustard sauce for salmon.

While wiping tears from my face, I’m going to take out one of the last couple of packages of salmon from the freezer. Yeah, maybe he will go fishing again and take me the next time.

I found several recipes that were nothing more than a couple of kinds of mustard mixed with mayonnaise or sour cream. While they may be a good sauce for topping fish or other meats the recipe I found of Ina Garten sounded even better. The fish actually cooks with the sauce poured over it. So, thanks again Ina for another recipe that I’m anxious to share.

Farewell to my last package of Alaskan salmon.

Use bone tweezers or your fingers to pull out any bones.

Mix the creme fraiche, mustards, capers and salt and pepper.

Stir until everything is thoroughly mixed.

Put some of the sauce over the top of each salmon fillet.

Totally cover all the filets with the sauce.

Wonder what that side dish is? Well I had a bag of frozen spinach and just one potato so I boiled the potato slices, sautéed the spinach and then mixed them both together with some sautéed garlic.


Recipe Summary

  • 1 large skinless salmon fillet (1 1/2 pounds)
  • Coarse salt and ground pepper
  • 1 tablespoon unsalted butter
  • 2 teaspoons all-purpose flour
  • 1 cup dry white wine
  • 1 tablespoon chopped fresh chives

Preheat oven to 450 degrees. Place salmon on a rimmed baking sheet season with salt. Roast until opaque throughout, about 15 minutes.

Meanwhile, in a small saucepan, melt butter over medium. Add flour, and cook, whisking, 1 minute. Add wine, and bring to a boil reduce to a simmer, and cook until liquid is reduced by half, 8 to 10 minutes. Stir in chives season with salt and pepper. With a fork, gently break salmon into large chunks, and serve topped with white-wine sauce.


A simple recipe that has only one true rule to be successful, and that is don’t rush the cooking. You can use either a salmon steak or a filet, the filet sometimes is a little hard to turn but if you’re careful will work just fine.

You first want to get your grill hot, around 425º. Make sure once you have a hot grill that the grate is clean of any old grilling debris, brush the grill clean.

With a neutral oil, lightly oil and salt and pepper both sides of the salmon. You can of course, if your hesitant to directly cook the fish on the grill, use a quality fish grilling basket. Like the grill itself allow the basket to heat up before placing the fish in.

Just before cooking lightly brush the grill with vegetable oil using an old clean cloth (making sure it’s not a synthetic that will melt under heat) that has very little oil on it. Be very careful to watch for flare ups, if you have too much oil on the cloth it can drip and ignite a flareup and possibly ignite the cloth.

Place the salmon on the grill skin side down and allow it to cook for 4-6 minutes until the skin is starting to crisp and the fish comes easily off the grill.

I like to reoil the area where I’m going to place the fish after turning. Now flip and allow the fish to cook on the other side until done, another 4-6 minutes.

Serve with lemon and chives beurre blanc ( http://www.rantsravesandrecipes.com/lemon-and-chives-beurre-blanc ) for a great meal.

The Official Taste Tester


Sheet-Pan Honey Mustard Glazed Salmon with Roasted Vegetables

4. Push vegetable mixture to 1 side of pan place salmon on opposite side. Brush salmon with honey mixture roast 20 minutes or until internal temperature of salmon reaches 145° and vegetables are tender. Makes about 3 cups vegetables.


Approximate nutritional values per serving (1 salmon fillet, 3/4 cup vegetables):
460 Calories, 25g Fat (5g Saturated), 80mg Cholesterol,
560mg Sodium, 28g Carbohydrates, 13g Sugar (8.5g Added Sugars),
6g Fiber, 34g Protein

Chef Tips:
To dice acorn squash, use a chef knife to cut the squash in half through the stem. Use a large spoon to scoop out the seeds and pulp discard. Cut the squash halves into quarters, then use a paring knife to remove the skin. Cut the squash into 1-inch pieces.

To dice butternut squash, trim the ends of the squash, then use a vegetable peeler to remove the skin. Cut the squash crosswise just above the base, and stand the base on a cutting board. Cut the squash lengthwise in half, and use a large spoon to scoop out the seeds and pulp discard. Place the halves cut side down on the cutting board, and dice along with the top part of the squash


Watch the video: Σολομός με μανιτάρια u0026 σάλτσα μουστάρδας. Mamatsita - Mustard glaze salmon u0026 mushrooms (August 2022).