By now, you’ve figured out that I make a LOT of salmon. And I do — I love it, Ian loves it, and it’s good for us, so on nights when I want a no-brainer supper, I tend to lean on salmon the way some people lean on chicken breast. It’s a good, lean protein, easy to build a meal around, and at the moment, affordable. (Our local grocery stores have been trading off weeks as to who will have salmon fillet on sale, which is fabulous for me.) Salmon, with some sort of sauce or unique seasoning, quinoa pilaf of some kind, and more often than not, roasted cauliflower. (We have never done this on purpose, it just seems to happen this way a lot!)
If you dig back into the archives of this site, into the posts that were imported from my former Tumblr blog, you will find a recipe for salmon with mustard-dill sauce and yellow saffron rice. It is the dish that made me learn to love salmon, and this is very similar to that — more sophisticated, perhaps, but the spirit of the dish is essentially the same. I roasted the salmon this time on a bed of orange peels and fresh dill, because navels are on sale for fifty cents a pop right now, and I bought a huge bunch of fresh dill at the Boston public market for a dollar this weekend and wanted to use it up before it went bad. The dry mustard powder I used in the sauce gave it an almost horseradish-like zip, which was different and awesome.
A rare before photo, which I never remember to take, but had to this time — it just looked so pretty in the pan, with chopped dill and peeled orange slices placed on top of it. Of course, you can clearly see that I’ve forgotten to salt and pepper it! I did remember before it was too late, though, as evidenced in the after photo:
Salmon with Mustard Dill Sauce
- 1 lb salmon
- 2 navel oranges
- 1 large bunch of fresh dill
- 1/2 c mayonnaise
- 3 teaspoons dry mustard powder
- 1 tbsp olive oil
- salt and pepper to taste
Preheat oven to 350°F. In a small, foil-lined baking dish, arrange most of the bunch of dill, whole, to create a bed; reserve some to top and garnish, and some for the sauce. Peel one orange, removing as much pith as possible from both the skin and the fruit, and place the skin on top of the dill. Lay atop this bed the salmon to be roasted. Season with salt and pepper. Slice the peeled orange and place the flesh on top of the bed. Place in oven for approximately 30 minutes or until done.
Zest and juice half of the remaining orange. In a small food processor, combine orange juice, zest, mayo, mustard powder, olive oil and approximately 1 tablespoon chopped fresh dill until smooth. Serve finished salmon with sauce, and garnish with slices of remaining orange half and fresh dill.