Roast Side of Salmon with Mustard, Tarragon, and Chive Sauce

Ingredients

• Lemon juice

  Raw

  2 tbsp or 30g

• Atlantic salmon

  Fish, wild, raw

  56 oz or 1.59kg

• Tarragon

  Spices, dried

  6 tbsp, leaves or 11g

• Mayonnaise

  Regular, with salt

  10 tbsp or 138g

• Lemon zest

  2 tsp or 4g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Chives

  Raw

  6 tbsp chopped or 18g

• Brown sugar

  6 tsp packed or 28g

• Dijon mustard

  Grey poupon

  ½ cup or 125g

Directions

1. Finely chop the tarragon and chives.
2. Preheat the oven to 450°F and position the rack in the center. Line a large rimmed baking sheet with parchment paper.
3. In a medium bowl, mix together the lemon juice, tarragon, chives, brown sugar, Dijon mustard, and lemon zest. Season the mustard sauce with salt and pepper.
4. Place the salmon, skin side down, on the prepared baking sheet. Spoon 1/2 cup of the mustard sauce over the salmon, spreading it to cover completely. Sprinkle with salt and pepper.
5. Roast the salmon in the oven until it is opaque in the center, about 15 minutes. Transfer the salmon to a platter using the parchment paper. Cut into pieces and serve with the remaining mustard sauce.

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