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

Name: Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 10
Cuisine: Global
Ingredients: 6 Tbsps chopped fresh chives; 6 Tbsps chopped fresh tarragon; 2 Tbsps (packed) golden brown sugar; 2 Tbsps fresh lemon juice; 2 teaspoons finely grated lemon peel; 158 milliliters mayonnaise; 2 kilograms whole side of salmon with skin (about 1 1/2 inches thick at thickest part); 118 milliliters spicy brown mustard (such as Guldens)

Need a gluten free, dairy free, fodmap friendly, and pescatarian main course? Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce could be an awesome recipe to try. One serving contains 358 calories, 33g of protein, and 22g of fat. This recipe serves 10. Head to the store and pick up lemon juice, tarragon, golden brown sugar, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 35 minutes.

Instructions

Position rack in center of oven and preheatto 450°F. Line large rimmed baking sheet withparchment paper.

Equipment you will use

Baking Sheet

Oven

Mix first 7 ingredients inmedium bowl. Season mustard sauce lightlywith salt and generously with pepper.

Ingredients you will need

Mustard

Pepper

Sauce

Salt

Equipment you will use

Bowl

Placesalmon, skin side down, on diagonal onprepared sheet. Spoon 1/2 cup mustard sauceatop salmon, then spread over, coveringcompletely.

Ingredients you will need

Mustard

Salmon

Spread

Sprinkle salmon generously withsalt and pepper. Roast just until salmon isopaque in center, about 15 minutes. Usingparchment as aid, transfer salmon to platter.

Ingredients you will need

Pepper

Salmon

Cut crosswise into pieces and serve withremaining mustard sauce.

Ingredients you will need

Mustard

Sauce

Bon Appétit

Equipment

Baking Sheet

Oven

Bowl

Ingredients

Servings:

6Tbsps

chopped fresh chives 6Tbsps

chopped fresh tarragon 2Tbsps

(packed) golden brown sugar 2Tbsps

fresh lemon juice 2teaspoons

finely grated lemon peel 158milliliters

mayonnaise 2kilograms

whole side of salmon with skin (about 1 1/2 inches thick at thickest part)118milliliters

spicy brown mustard (such as Gulden's)

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Hindsight Wines Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.