MUSTARD SALMON WITH SPRING VEGETABLE STEW
Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon's sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil - the technique called tadka in Indian cooking- supplies a welcome spicy finish.
Provided by David Tanis
Categories dinner, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
- Bake salmon, uncovered, just until white juices begin to surface at sides and top, 10 to 15 minutes, depending on thickness. Remove and let rest 5 minutes. (Salmon should be perfectly cooked, still moist at center.)
- As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ΒΌ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
- In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
- For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.
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Muyodi Ronald
[email protected]Easy and tasty.
Samuel Antwi
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Hailey Wabz
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sn rafi
[email protected]Would definitely make again.
Tasadak Ali
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Janessa Tippens
[email protected]This recipe was easy to follow and the dish turned out great. The salmon was cooked perfectly and the stew was very flavorful. I would definitely make this again.
Lucas Reznicek
[email protected]I had some trouble finding some of the ingredients for this recipe, but it was worth the effort. The salmon was delicious and the stew was very flavorful. I would definitely make this again.
Zanie Harmse
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. He said that the salmon was cooked perfectly and that the stew was very flavorful. I would recommend this recipe to anyone who enjoys spicy food.
Nasrullah
[email protected]Wow! This recipe was a hit with my family. The salmon was cooked perfectly and the stew was so flavorful. Even my picky kids loved it. I will definitely be making this again.
Mdmominul Islam
[email protected]This dish was easy to make and absolutely delicious. The salmon was moist and flaky, and the stew was packed with flavor. I especially loved the asparagus and peas. This is definitely a dish that I'll be making again.
Shorjer Rashi Multimedia
[email protected]I'm not usually a big fan of salmon, but this recipe changed my mind. The mustard sauce was tangy and flavorful, and the salmon was cooked perfectly. I also loved the spring vegetable stew. It was light and refreshing, and it complemented the salmon
PAPA-As
[email protected]This mustard salmon with spring vegetable stew was an absolute delight! The salmon was cooked to perfection, and the stew was incredibly flavorful. The combination of flavors was amazing, and I would definitely recommend this dish to anyone looking f