Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce
Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce might be just the main course you are searching for. This recipe serves 10. This recipe covers 27% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free, dairy free, fodmap friendly, and pescatarian recipe has 358 calories, 33g of protein, and 22g of fat per serving. Only If you have chives, spicy brown mustard, golden brown sugar, and a few other ingredients on hand, you can make it. To use up the golden brown sugar you could follow this main course with the Chewy Brown Sugar & Brown Ale Cookies as a dessert. From preparation to the plate, this recipe takes roughly 35 minutes.
Instructions
Position rack in center of oven and preheatto 450°F. Line large rimmed baking sheet withparchment paper.
Mix first 7 ingredients inmedium bowl. Season mustard sauce lightlywith salt and generously with pepper.
Placesalmon, skin side down, on diagonal onprepared sheet. Spoon 1/2 cup mustard sauceatop salmon, then spread over, coveringcompletely.
Sprinkle salmon generously withsalt and pepper. Roast just until salmon isopaque in center, about 15 minutes. Usingparchment as aid, transfer salmon to platter.
Cut crosswise into pieces and serve withremaining mustard sauce.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon can be paired 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. One wine you could try is Rochioli Estate Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 42 dollars.
![Rochioli Estate Chardonnay]()
Rochioli Estate Chardonnay
This wine is a fine example of the unique characteristics from the Rochioli property and the Russian River Valley. Aromas of ripe apple, tropical fruit, hazelnut and a touch of spice combine with the rich apple flavors and crisp acidity.