Mustard Salmon With Spring Vegetable Stew
Ingredients
Salmon
- 1 1/2 lbs boneless, skin-on center-cut salmon fillet
- Kosher salt
- 1 tsp coarse-crushed fennel seed
- 1/2 tsp coarse-ground black pepper
- 2 Tbsp Dijon mustard
Vegetable Stew
- 2 Tbsp unsalted butter
- 1 medium fennel bulb, diced
- 1 lb medium asparagus, trimmed and cut into 1-inch lengths
- 4 oz sugar snap peas, topped, tailed, and halved crosswise (about 1 cup)
- 1 cup frozen peas
- 5 oz cauliflower, cut into tiny florets (about 2 cups)
- 6 medium scallions, white and green parts, sliced at an angle in 1/4-inch lengths
- 1 Tbsp vegetable oil
- 1 tsp yellow mustard seeds
- Red pepper flakes to taste
- 1 Tbsp chopped tarragon
Adapted from the original NYT Cooking recipe to our own tastes.
Instructions
- Heat oven to 375 degrees. Season salmon lightly on both sides with salt. Place skin-side down in a low baking dish. Sprinkle top with fennel seed and black pepper, then smear mustard evenly over the surface. Let sit at least 10 minutes to absorb seasoning and come to room temperature.
- Bake salmon uncovered until white juices begin to surface at sides and top, 10 to 15 minutes depending on thickness. Remove and let rest 5 minutes. Salmon should still be moist at center.
- While salmon cooks, melt butter in a Dutch oven or wide heavy skillet over medium-high heat. Add fennel and season lightly with salt. Cook without browning, stirring frequently, until just done, about 5 minutes. Add asparagus, sugar snap peas, frozen peas, cauliflower, scallions, and a small pinch of salt. Stir to combine and add 1/4 cup water. Raise heat to high, cover, and cook for 5 minutes until vegetables are tender-crisp. Transfer vegetables to a serving dish.
- In a small skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and red pepper flakes. When mustard seeds begin to sputter and pop, pour contents over the vegetable stew. Top with tarragon.