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 #2: Omega-3 and the trace mineral selenium, present in salmon, have defensive action against colon, prostate and breast cancer.
- 1/4 cup mayonnaise
- 1 T . plus 1 t. coarse-grained Dijon mustard
- 2 t . fresh lime juice
- 2 t . finely chopped fresh tarragon
- 6 skin-on salmon fillets
- Kosher salt to taste
- 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.
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.