Mustard-Crusted Salmon and Potatoes
To add a bit of smoky heat, toss the potatoes with 1 to 2 tsp. Spanish smoked paprika along with the olive oil.
- 1 lb. red-skinned potatoes, quartered
- 2 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 1/4 cup Dijon mustard
- 2 Tbs. dry mustard
- 4 salmon fillets, 1 1/2 lb. total, skin removed
- 4 Tbs. panko or fresh bread crumbs
- 1/4 cup chopped fresh flat-leaf parsley
Roast the potatoes
Preheat an oven to 375ºF.
In a large roasting pan, toss the potatoes with the olive oil, and season with salt and pepper. Spread the potatoes evenly in the pan. Roast until the potatoes are golden, about 10 minutes.
Season the salmon
Meanwhile, in a small bowl, stir together the Dijon and dry mustards. Coat one side of the salmon fillets with the mustard mixture, then sprinkle evenly with the panko, gently pressing to adhere.
Bake the salmon
Arrange the fillets, breaded side up, in the pan, next to the potatoes. Bake until the fillets are barely opaque, the topping is golden brown and the potatoes are tender, 15 to 18 minutes. Arrange the salmon fillets alongside the potatoes on a platter, sprinkle with the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, One Pot, by Carrolyn Carreño (Oxmoor House, 2008).