Food & Wine USA - (05)May 2020

50 MAY 2020

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K Slow-Roasted Salmon Tails with

Herb–Mustard Seed Salad

TOTAL 35 MIN; SERVES 4

The narrow tails are often overlooked at

the fish counter because they are quite

thin, which makes cooking them a bit

tricky. Here the tails remain intact, which

results in evenly cooked meat that stays

juicy because it’s cooked on the bone.

Plus, the fin gets delightfully crispy.

11 / 2 Tbsp. yellow mustard seeds

1 /^4 cup plus 2 Tbsp. extra-virgin olive

oil, divided

3 Tbsp. fresh lemon juice

1 Tbsp. Dijon mustard

11 / 2 tsp. kosher salt, divided, plus more

to taste

1 tsp. black pepper, divided, plus

more to taste

4 (12-oz.) salmon tails (tail fins with 6

to 8 inches of fillet attached),

scaled

4 cups lightly packed mixed tender

fresh herbs (such as parsley, mint,

dill, and tarragon)

1. Preheat oven to 375¡F. Bring a small
   saucepan of water to a boil over high. Add
   mustard seeds, and reduce heat to
   medium; simmer until tender, about 8
   minutes. Drain using a fine wire-mesh
   strainer; transfer mustard seeds to a
   small bowl. Whisk in^1 / 4 cup oil, lemon
   juice, Dijon,^1 / 2 teaspoon salt, and^1 / 4 tea-
   spoon pepper.


2. Brush salmon tails all over with remain-
   ing 2 tablespoons oil; sprinkle with
   remaining 1 teaspoon salt and remaining

(^3) / 4 teaspoon pepper. Arrange tails evenly
on a baking sheet. Roast in preheated
oven until tails are lightly charred and
meat pulls away with a fork, 8 to 10 min-
utes, flipping halfway through cook time.
Increase oven temperature to broil; broil
until tails and skin are charred, about 3
minutes. Transfer tails to plates.

3. Toss together mixed herbs and half of
   the mustard dressing in a large bowl; sea-
   son with salt and pepper to taste. Divide
   salad among plates with salmon. Serve
   immediately, passing remaining dressing
   at the table.

MAKE AHEAD Dressing can be made up to

3 days in advance.

WINE Unoaked California Chardonnay:

2018 Marimar Estate Acero

Broiling whole

salmon tails ensures

the meat cooks

evenly and stays

juicy without

overcooking.

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FW_0520_Handbook.indd 50 FINAL 3/17/20 3:48 PM