Mustard Salmon With Spring Vegetable Stew

Name: Mustard Salmon With Spring Vegetable Stew
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed; Kosher salt; 1 teaspoon coarse-crushed fennel seed (use a mortar or spice mill); 1/2 teaspoon coarse-ground black pepper; 2 tablespoons Dijon mustard; 2 tablespoons unsalted butter; 1 medium fennel bulb, diced; 1 pound medium asparagus, trimmed and cut into 1-inch lengths; 4 ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup); 3/4 pound English peas in the pod, shucked (about 1 cup); 5 ounces 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 tablespoon safflower oil or other vegetable oil; 1 teaspoon brown mustard seeds; 1 serrano chile, finely chopped, or less, to taste; 1 tablespoon chopped tarragon; 2 tablespoons chopped flat-leaf parsley

By David Tanis

Published May 12, 2021

Mustard Salmon With Spring Vegetable Stew — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 45 minutes
Rating: 4(324)
Comments: Read comments

Fresh wild salmon, which is available in spring and summer, is preferred for its superior flavor and brilliant color. Here, a large piece of boneless fillet is seasoned with crushed fennel seed, coarse black pepper and Dijon mustard, which contrast nicely with the salmon’s sweetness. To accompany the salmon, a combination of spring vegetables is lightly simmered with butter for a French-style stew. Sizzling brown mustard seeds and green chile in oil — the technique called tadka in Indian cooking— supplies a welcome spicy finish.

Featured in: A Dinner Anchored by Salmon, and Worth Celebrating

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Ingredients

Yield:4 servings

1½pounds boneless, skin-on center-cut salmon fillet, preferably wild or sustainably farmed
Kosher salt
1teaspoon coarse-crushed fennel seed (use a mortar or spice mill)
½teaspoon coarse-ground black pepper
2tablespoons Dijon mustard
2tablespoons unsalted butter
1medium fennel bulb, diced
1pound medium asparagus, trimmed and cut into 1-inch lengths
4ounces sugar snap peas, topped, tailed and halved crosswise (about 1 cup)
¾pound English peas in the pod, shucked (about 1 cup)
5ounces cauliflower, cut into tiny florets (about 2 cups)
6medium scallions, white and green parts, sliced at an angle in ¼-inch lengths
1tablespoon safflower oil or other vegetable oil
1teaspoon brown mustard seeds
1serrano chile, finely chopped, or less, to taste
1tablespoon chopped tarragon
2tablespoons chopped flat-leaf parsley

Ingredient Substitution Guide

Preparation

Step 1
Heat oven to 375 degrees. Sprinkle salmon lightly on both sides with kosher salt. Place skin-side down in a low baking dish. Sprinkle top of fish with fennel and black pepper. Smear mustard evenly over the surface. Leave for at least 10 minutes to absorb seasoning and come to room temperature.
Step 2
Bake salmon, uncovered, just 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 be perfectly cooked, still moist at center.)
Step 3
As salmon cooks, make the vegetable stew: Set a Dutch oven or wide, heavy skillet over medium-high heat. Melt butter, then add the fennel. Season lightly with salt. Let fennel cook without browning, stirring frequently until just done, about 5 minutes. Add asparagus, sugar snap peas, shucked peas, cauliflower, scallions and a small pinch of salt. Stir to combine and add ¼ cup water. Raise heat to high and cover pot. Cook for 5 minutes, until vegetables are tender-crisp and just done (residual heat will cook them further). Turn off heat and transfer vegetables to a serving dish.
Step 4
In a tiny skillet, heat oil over medium-high. When oil is wavy, add mustard seeds and serrano chile, and stir together. When mustard seeds begin to sputter and pop, pour contents of skillet over the vegetable stew. Top with tarragon and parsley.
Step 5
For each serving, place a piece of salmon on a warmed plate. Spoon some vegetables over and around salmon. Pass remaining vegetables at the table.

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Ratings

4 out of 5

324 user ratings

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Comments

Roberto4 years ago

Been doing this mustard business with salmon for years. Careful about the seeds as they will be like popcorn and shoot hot oil everywhere. Put a lid on it and after they start snapping then take it off the heat and then they will finish without burning.

Libby4 years ago

This was great ! Could not find my mustard seeds used dry mustard not sure it made any difference. Added lemon for brightness.

Paul4 years ago

No fennel on hand, so seasoned the butter (and added olive oil) with Star Anise. That, the branch fro the fresh tarragon, and the chopped tarragon added at the end provided the lovely hint of licorice to the dish. Everything complemented each other. Easy.

Claire in SF, CA11 months ago

Salmon and mustard are indeed a good combo. The accompanying vegetables here are much more than a frozen vegetable mix. I have yet to encounter a David Tanis miss. Big fan!

Seamar1 year ago

I made this with swordfish steaks, and it was excellent. Used the mustard (but less) and skipped the anise and tarragon, as the fennel was enough licorice flavor for me. Serrano as much or little as you wish. Finished with a touch more butter. Fresh and yummy way to get your veggies!

ASB2 years ago

After many years of cooking salmon in a similar way, we’ve found that 12 mins at 425 gets it to a beautiful, buttery, medium-rare place with no albumin.

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