grilled salmon with mustard beurre blanc served over mustard roasted potatoes and green beans

Ingredients

For the fish:
1 shallot, peeled and minced
1 cup dry white wine
2 ounces fresh lemon juice
1 tablespoon heavy cream
1 tablespoon whole grain Dijon mustard
12 tablespoons cold butter, cubed
Salt and pepper
canola oil
1 – 2 pounds salmon fillets

For the veggies:

2 lbs. fingerling potatoes
1 lb. green beans, end trimmed
3 tablespoons olive oil
2 tablespoons whole-grain mustard
Kosher salt
1/2 teaspoon freshly ground black pepper

Instructions 

For the roasted veggies:
1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half and place them on a sheet pan. Place green beans on separate sheet pan.
3. Make the vinaigrette: whisk olive oil, mustard, 1 tsp. salt, and the pepper.
4. Pour half the vinaigrette over the potatoes and the other half over the green beans. Toss each to coat.
5. Bake potatoes for 50 minutes to 1 hour, until they are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
6. Bake the green beans 15-20 minutes, or until they are crispy but not soggy.

For the fish:
1. In a heavy bottomed pot, combine shallots, white wine, and lemon juice. Reduce heat to medium-low and simmer until reduced to 2 tablespoons. Add cream and mustard; stir and reduce heat to low. While whisking continuously, add one cube of butter at a time allowing it to melt before adding the next. The key to this sauce is adding the butter slowly over low heat so it does not break. Once all of the butter is incorporated and the sauce is creamy, remove from heat and add salt and pepper to taste. If you’re not serving this immediately, cover and keep it warm on the stove.
2. Turn all burners to medium heat if using gas grill. Clean and oil grill. Season salmon with salt and pepper. Grill until the fish is cooked all the way through, but still flaky.
3. Plate over roasted fingerling potatoes and green beans and top with a spoonful of the mustard Beurre Blanc.

*beurre blanc recipe from InSockMonkeySlippers

panko-crusted salmon

A delicious fish recipe coming from a non-fish lover!
The picture was just that good in Ina's new cookbook, "How easy is that?"

Ingredients

2/3 cup panko
2 tbsp. minced fresh parsley
1 tsp. grated lemon zest
kosher salt and black pepper
2 tbsp. olive oil
4 salmon fillets, skin on
2 tbsp. Dijon mustard
2 tbsp. vegetable oil
lemon wedges, for serving

Instructions

1. Preheat oven to 425 degrees F.
2. In a small bowl, mix together panko, parsley, lemon zest, 1/2 tsp. salt, and 1/2 tsp. pepper. Drizzle with olive oil and stir until the crumbs are evenly coated. Set aside.
3. Place the salmon fillets skin side down on a board. Generously brush the top of the fillets with mustard and then sprinkle with pepper. (The mustard helps the panko adhere.)
4. Press the panko mixture thickly on top of the mustard on each fillet.
5. Heat the vegetable oil over medium-high heat in a ovenproof pan (preferably a shallow pan). When the oil is very hot, add the salmon fillets, skin side down, and sear for 3-4 minutes, without turning, to brown the skin.
6. Transfer the pan to the hot oven for 5-7 minutes until the salmon is almost cooked through and the panko is browned.
7. Remove from the oven, cover with aluminum foil and allow to rest for 5-10 minutes.
8. Serve salmon with lemon wedges.

*Adapted from Ina Garten