Mustard-Crusted Salmon with Red Potatoes
Spicy mustard rubbed onto fish imparts a quick infusion of flavor. The whole meal goes into the oven at the same time, as waxy new potatoes roast alongside the salmon. Add a salad of peppery arugula or fresh petite peas, and whisk a dollop of mustard into the vinaigrette to bring it all together.
- 1 lb. (500 g) red-skinned potatoes, quartered
- 2 Tbs. olive oil
- Salt and freshly ground pepper
- 1/4 cup (2 oz./60 g) Dijon mustard
- 2 Tbs. dry mustard
- 4 salmon fillets, about 6 oz. (185 g) each, skin removed
- 4 Tbs. (1 oz./15 g) panko (Japanese bread crumbs)
- 1/4 cup (1/2 oz./15 g) chopped fresh flat-leaf parsley
Preheat an oven to 375°F (190°C). 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.
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.
Arrange the fillets in the pan, breaded side up, 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 or individual plates, sprinkle with the parsley and serve immediately. Serves 4.
Adapted from Williams-Sonoma One Pot of the Day, by Kate McMillan (Weldon Owen, 2012)