This salmon recipe is both delicious and easy to prepare. It can be served warm or at room temperature. It works well for large crowds too. Published in Bon Appétit 2008 DEC
2/3 c mayonnaise 1/2 c spicy brown mustard ( such as Gulden’s) 6 Tabl. chopped fresh tarragon 6 Tabl. chopped fresh chives 2 Tabl. (packed) golden brown sugar 2 Tabl. fresh lemon juice 2 teas. finely grated lemon peel 3 1/2 to 4 pounds whole side of salmon with skin (about 1 1/2” thick at thickest part)
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. Elizabeth Ehmke
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