Mustard roasted salmon is a go to for me. Gary loves mustard of all kinds, and when you roast it with salmon the tart flavor mellows into a sweet coating over rich salmon. It is a pretty easy preparation, the key is to add fresh herbs (not dried) to get that extra layer of flavor with the fish. Marinating the fish prior to cooking, and kepping the fish slightly undercooked ensures that the salmon will stay nice and juicy.
We served this on a bed of Israeli couscous with lots of herbs and an earthy Oregon 2006 Pinot Noir from Lange. Salmon can easily be paired with red wine, as it has a higher fat content than white fish, balancing with the fruit and tannins. This one from Willamette Valley is filled with earthy forest floor, strawberry and herbal notes, making it an ideal pairing with this dish. I visited Lange about 6 years ago and had a fanatstic picnic at their winery overlooking the lush Willamette Valley vineyards below. The setting is as beautiful as their wine.
Mustard Roasted Salmon with Dill and Tarragon
1 1/2 pounds salmon – skin removed, we use fresh Atlantic salmon. The fat content is higher than some, marrying well with the tangy mustard
juice and zest of 1 lemon
1/2 cup white wine
2 cloves garlic – minced
1 small shallot – minced
1 teaspoon each salt and pepper
1/2 teaspoon red pepper flakes
2 tablespoons fresh chopped dill + 1 tablespoon for garnish
2 tablespoons fresh chopped tarragon
1 tablespoon fresh chopped parsley
4 tablespoons Dijon mustard
Add the lemon juice and white wine to a large baking dish. Rub the lemon zest, shallot and garlic into the flesh side of the salmon. Place the salmon, flesh side down, into the wine and lemon juice and marinate in the refrigerator for about 20 minutes. While the fish is in the marinade, blend the herbs with the mustard and set aside. Remove and drain off most of the marinade and flip the salmon over. Preheat the oven to 375. Season the salmon with the salt and pepper. Generously coat the flesh side of the salmon with the mustard mixture. Roast for 13-15 minutes, keeping the salmon slightly undercooked in the center. Serve on a bed of couscous.