The time has come to make mustard. It took months of relentless cajoling, persuasion, bullying, and lies to get a certain significant other to consume even the tiniest speck of this sandwich necessity. But finally (FINALLY!) the conversion happened. He draws the line at French’s Yellow, but whether it’s whole grain, dijon, prepared with a hit of horseradish or honey, he now spreads it, quite liberally and literally, on everything. So once we get the whole seeds purchased, we’re going to follow the ever trustworthy lead of Good Food Matters and give it a go.
But to make room in the fridge we’ve got to use up the store-bought jars already crowding the shelves. As many a small apartment dweller knows, a key rule to survival in minimal living space is “one-in, one-out.” Costo and BJ issue their siren calls, but once you’ve encountered the impossibility that is gracefully storing a 28-pack of toilet paper and 12 jars of hearts of palm, you’ve learned your lesson the hard way.
We found a good use for that mustard in a recipe published in Bon Appétit. My parents gave us several packs of this spectacular salmon for Christmas (more on that later) – it’s so good it needs no adornment other than a squeeze of lemon, but we thought we’d switch it up this round.
Roast Salmon with Whole Grain Mustard Crust
Recipe from Bon Appétit Magazine, February 2012
1/4 cup whole grain mustard
1 tablespoon extra virgin olive oil
1 1/2 tablespoons minced chives (we used minced green onion due to lack of chives)
2 8-ounce skin-on wild salmon fillets**
Salt and freshly ground pepper
Preheat oven to 400 degrees and line a rimmed baking sheet with aluminum foil. In a small bowl, mix together the mustard, olive oil, and chives/green onions.
Season the salmon fillets with salt and pepper and place them skin side down on the prepared baking sheet. Spread the mustard mixture over the tops of the fillets. Roast the fish for 6 minutes.
Preheat the broiler. Broil the salmon 6 inches from the heat for about 4 minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins and transfer to plates; or leave the skin on if desired.
Serve with your favorite side of greens.
**The original recipe calls for 4 fillets, but we used 2 and kept the original 1/4 cup of mustard, because we love it so.