Rose's Kitchen Recipes

February 18, 2009

Roast Side of Salmon with Mustard, Tarragon and Chive Sauce

This is a really quick way to cook salmon and also you can make it ahead of time and serve it chilled.  The recipe makes 8 – 10 servings, so if you have extra, use it for lunch the next day with a salad or a sandwich.
2/3 cup mayonnaise
½ cup spicy mustard
6 Tbsp chopped fresh tarragon
6 Tbsp chopped fresh chives
2 Tbsp brown sugar
2 Tbsp fresh lemon juice
2 Tsp finely grated lemon peel
Preheat oven to 3750 F.   Line large rimmed baking sheet with parchment paper.  Mix all the ingredients in a bowl.  Add salt and pepper to taste.  Place salmon, skin side down on diagonal on prepared sheet.  Spoon ½ cup mustard sauce atop salmon, covering completely.  Roast just until salmon is opaque in centre, about 20 minutes.  Cut into pieces and serve with remaining mustard sauce.

Broiled Citrus Salmon

Fish and citrus go hand in hand.  Marinating the salmon gives it an extra zing!
1/3 cup honey
1/3 cup orange juice
¼ cup lemon juice
½ tsp salt
Pinch freshly ground pepper
3 cloves garlic, minced
3 Tbsp olive oil
Four 4 oz. salmon steaks.
Combine honey, orange and lemon juices, salt, pepper, garlic and oil in a re-sealable plastic bag or a container with a tight-fitting lid.  Add salmon, seal bag and let marinate in refrigerator for three hours.  Remove salmon from marinade, reserving marinade.  Place salmon on ungreased foil-lined or parchment paper-lined pan.  Cover salmon with a sheet of foil.  Bake at 3750 F. for 20 minutes or until thoroughly cooked.  Bring reserved marinade to boil in small saucepan for 3 – 4 minutes until reduced.  Drizzle sauce over salmon and serve. 
Serves 4.