For D's birthday dinner, I decided to rely on my favorite (and trusty) dinner party entree -- mustard-roasted salmon with shallot-lingonberry sauce with sides of roasted fingerling potatoes and broccoli. Though it looks fancy (right?), it is actually fairly easy to make.
Mustard-Roasted Salmon with Shallot-Lingonberry Sauce
makes 2 servings
2 6-oz wild Alaska salmon fillets
2 tablespoons unsalted butter, divided
2 tablespoons Dijon mustard
fine sea salt
black pepper
2 tablespoons red wine vinegar
2 tablespoons lingonberry preserves
2 tablespoons shallot, chopped finely
1. Preheat the oven to 450 degrees.
2. Place the fillets (skin side down) on a baking sheet lined with aluminum foil.
3. Season the fillet with the salt.
4. Melt the butter in a sauce pot over medium heat. Stir in the dijon mustard.
5. Spoon the dijon mustard mixture over each fillet, covering each completely.
6. Season the top of the mustard-covered fillet with black pepper.
7. Cook for 10 minutes, or until the salmon is flaky and mustard is browned.
8. While the salmon is cooking, melt the remaining tablespoon of butter in a small sauce pot. Add the shallots and saute for about 2 minutes. Stir in the red wine vinegar and lingonberry preserves. Continue stirring until mixture is smooth. Bring to a simmer.
9. Once the salmon is cooked, plate the salmon and generously spoon each fillet with the shallot-lingonberry sauce.
Roasted Fingerling Potatoes
makes 2 servings
2 cups fingerling potatoes
3 tablespoons olive oil
coarse sea salt
rosemary
thyme
parsley
1. Preheat the oven to 500 degrees.
2. Place the fingerling potatoes in a bowl. Add the olive oil, salt, and your choice of herbs. (I used dried herbs, so just shook in a little bit of each.) Toss the potatoes to coat each with the oil and herb mixture.
3. Spread the potatoes onto a baking sheet.
4. Roast in the oven for 20-25 minutes, or until each potato is fork-tender and crisp on the outside.
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