My friend Neal in California taught me years ago that Tarragon pairs well with seafood.
He makes the best tuna salad sandwiches in the world using a sprinkle of tarragon, a squeeze of lemon juice, a dollop of mayo, a drop of Dijon mustard and salt and pepper. As I learned the hard way, the first time I made my own tuna salad sandwich using tarragon, be careful, a little bit goes a long way.
For Salmon Saturday, I’ve simply taken that dollop of mayo, mixed in my go-to whole grain mustard, and sprinkled in some tarragon. This is quick, easy and full of flavor. Sided with my new favorite Summer side dish, Mediterranean Roasted Broccoli and Tomatoes, it was a great Summer meal.
If you’re a mustard fan like us and not tried Maille Whole Grain Dijon Mustard, it’s a great product. Spicy in flavor, creamy in texture and with a crunch of those mustard seeds, it’s a lively addition to so many dishes. I credit Maille for the great flavor of one of our favorite recipes, Pappas Brothers Shrimp Remoulade Recipe.
Salmon Sense: Omega-3 and the trace mineral selenium, present in salmon, have defensive action against colon, prostate and breast cancer.
Mustard Tarragon Salmon for Salmon Saturday
Ingredients
- 1/4 cup mayonnaise
- 1 Tablespoon coarse-grained Dijon mustard plus 1 teaspoon
- 2 teaspoons fresh lime juice
- 2 teaspoons fresh tarragon fine chopped
- 6 skin-on salmon fillets
- Kosher salt to taste
Instructions
- Position a rack in the center of the oven and heat the oven to 400°F. Line a heavy-duty rimmed baking sheet with foil.
- In a small bowl, stir together the mayonnaise, mustard, lime juice, and tarragon.
- Arrange the salmon skin side down on the baking sheet and sprinkle lightly with salt. Spread the mayonnaise mixture evenly over each fillet (there may be a little left over).
- Roast the salmon until just cooked through, 10 to 14 minutes.
- (To test for doneness, poke a paring knife all the way through the thickest part of one fillet and hold it there for 5 seconds. Then touch the flat side of the knife gently to your lower lip. If the knife feels warm, the fish is cooked through.) Using a spatula, lift the fillets off the baking sheet, leaving the skin behind, and transfer to warm plates.
Nutrition
Mustard Tarragon Salmon …It’s What’s for Salmon Saturday.
Disclaimer: I received no $ compensation or free product from Maille Mustard for the mustard review. We just love the stuff.
Tarragon with mustard and seafood are truly made to be together!!!
I agree Jenn.
Looks fabulous – I am a big salmon fan and those mustard seeds are screaming “Here kitty, kitty . . ” to me. 🙂 Glad to know about tarragon and fish. I’m growing some this year want to learn how to use it.
I’m growing lots of herbs in my back patio pots this year instead of flowers. I’m a happy person over that! 🙂 Love the here kitty …
If you’re growing thyme, try pinching the leaves off a few stems and putting the little leaves right in your tossed salad. OMG. An lucky accident that changed my summer salads forever.
Love it! I will do that next time. I’m loving all my buckets of fresh herbs. And what’s funny, I was never a big fan of the flavor of dill. I have a fresh dill plant and I’ve used it so much that it’s having a hard time growing. Mygosh the fresh flavor is so different. And, I’ve always grown herbs, this year I’ve just gone hog wild.
I’ll give this a try the next salmon I grill for the family, it’s a good use for the tarragon that grows in our front yard.
You’re so kind to comment being a fish hater and all.
Salmon is my favorite fish. Love the idea of Salmon Saturday – and loving your recipes…passing them on to the chef. BTW – Chef Neal says “Doggone I’m famous!”. I think you made his day.
Neal has made famous appearances in several of my posts. Now I need to go make one of those tuna salad sandwiches. 🙂
The salmon and entire meal sound and look delicious Lea Ann. we need to have a salmon night, etc. for the foods we should eat regularly, but don’t do we’ll sticking wit it, except maybe pizza night 😉
Thanks Larry! Salmon is so easy easy and versitile. I’d like to do a pizza night also. Friday seems perfect for that. Maybe Friday Pieday. Now don’t be stealin that.
I am a big fan of tarragon. Your salmons sounds delicious Lea Ann. I like the Maille brand of mustard also. Our grocery store put it on sale on time and I bought everything they had in the creamy regular Dijon. I have a hard time getting my husband to like the grainy one.
Sam
i would have taken advantage of that sale too Sam. I’m growing fresh tarragon for the first time this year in a pot on the deck. What took me so long?
I think I’ve tried this mustard… I have a mustard fetish 🙂
hello mustard fetish sister. 🙂
That looks and sounds incredible! I love salmon so I definitely need to try this recipe. But, I suppose I will have to wait for an alone night, since my fiance doesn’t like fish.
Happy Blogging!
Happy Valley Chow
Feed her some Copper River Salmon. It’s available only this time of year.
Your salmon looks absolutely delicious, Lea Ann. Salmon is at its best right now and I try to serve it often while we can get it. I brought a delicious tarragon mustard home from France and I bet it would be good in this recipe too. Can’t wait to try your recipe. Have a good weekend.
We had some Copper River Salmon last night that was out-of-this-world. No seasoning needed for that one. I’ll have to look in specialty stores for some imported French Tarragon mustard. I’d grab that one very quickly.