So Many Dishes

When I was teaching and choosing music for my choirs to sing, I always tried to balance those choices. It was important that the students be challenged, to build their skills and expand their musical experiences, but I also wanted to set them up for success, so that when we performed, they sounded good. So I programmed simpler, approachable music, as well as more complex, challenging works.

It’s not that much different when cooking. Sometimes trying a complicated recipe with a mile-long ingredient list is appealing. Other days, a simple dish that lets the flavor of the main ingredient shine through is just the ticket.

Last night’s recipe definitely falls in the latter category. We have so many salmon recipes that we enjoy, but, the first time I made this baked salmon with a mustard-herb sauce, I wrote in my recipe log, “maybe the best salmon ever.”

The recipe is another from a Cooking Light annual compilation. The fish is very simply seasoned before baking; the sauce goes together quickly while the fish bakes. I had a beautiful piece of skinned salmon fillet, about three-quarters of a pound, which is half the weight the recipe calls for. I didn’t the adjust the sauce ingredients, so we had plenty, and Ken put some over the yellow rice I served as a side. I use the packaged Vigo yellow rice because it’s quick, easy, and delicious. I only use the low-sodium version, because the regular version includes MSG, which we try to avoid. I’m not sure if this is something you can find outside South Florida, but yellow rice is such a common Cuban side dish that it’s common here.

Salmon with Grainy Mustard and Herb Sauce

Salmon:

• 2 salmon fillets, about 1 1/2 pounds total, (about 1inch thick)
• Cooking spray
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons dry white wine
• 2 tablespoons finely chopped shallots

Sauce:

• 1/4 cup mayonnaise
• 1/4 cup low-sodium chicken broth
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh parsley
• 1 tablespoon spicy brown mustard
• 1 tablespoon lemon juice
• 1/4 teaspoon pepper

Preheat oven to 425 degrees.

To prepare fish, arrange fish in a baking dish coated with cooking spray. Pour wine over fish (I was probably generous with the wine—maybe a quarter cup). Sprinkle with salt and pepper, and top with chopped shallots. Cover with foil, and bake at 425 degrees for 25 to 30 minutes, or until fish flakes easily when tested with a fork.

To prepare sauce, combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until thoroughly heated, 2-3 minutes. Remove from heat; stir in chives, parsley, mustard, lemon juice, and pepper. Serve fish with sauce. Serves 4.

Happy eating!