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| Mustard crusted salmon with roasted vegetables and orange vinaigrette |
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Serves 4
1 head broccoli, cut into florets
1 pound baby turnips (or large ones cut in quarters), washed and peeled
1 pound red baby beets, unpeeled, with roots and greens removed
2/3 Cup Extra-virgin olive oil: 2 tablespoon for vegetables the rest for vinaigrette
2 teaspoons Coarse salt
1 teaspoon Black Pepper
1/4 cup freshly squeezed orange juice
2 tablespoons apple cider vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh tarragon leaves, chopped
4 tablespoons mustard seeds
1 tablespoon dried thyme
4 salmon fillets
Preheat oven to 375°. Toss broccoli and turnips with 2 tablespoon olive oil, a pinch of salt and freshly ground pepper to taste. Place the broccoli, turnips and beets on a baking sheet, keeping beets separate to avoid staining the other vegetables. Roast for 30 minutes or until tender when pierced with a fork. Peel the beets when cool enough to handle. Cut turnips and beets in half.
For the mustard crust: in a coffee mill or spice grinder, combine mustard seeds, 1teaspoon salt, 1 teaspoon black pepper and thyme. Rub the top of each salmon fillet with 1 tablespoon of mustard seed mixture. Place on oiled parchment paper on a baking sheet with skin side down. Bake for 15 minutes.
For the vinaigrette: in a blender combine orange juice, apple cider vinegar, Dijon mustard and tarragon. With blender running on low setting, drizzle in olive oil in a steady stream. Put vinaigrette in saucepan on low simmer to reduce for about 5 minutes.
To serve, place salmon on plate, arrange vegetables and drizzle each serving with 2 tablespoons orange vinaigrette. |
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