I promise, this meal is way easier to put together than it looks! The whole purpose of the Monday night roast is to make things easy on myself: fewer pots & pans, minimal preparation, straightforward timing and instructions. It’s my new favorite way to cook on weeknights. I had a breakthrough last week when I threw in a few micro-thin slices of Serrano ham during the last five minutes of baking time with butternut squash, brussels sprouts and roma tomatoes. The salty rind of the ham literally melted into the pan and glazed the vegetables, and gave the dish a crunchy texture.
Although this roast has the more expected focus on meat, the honey mustard salmon keeps things a little light. The marinated salmon recipe was inspired by one of my favorite cookbooks: Kitchen of Light by Andreas Viestad. I love that he dedicates entire chapters to each type of fish: cod, salmon, mackerel, halibut, pollock. To pick out the other ingredients, I thought about mixing crunchy cauliflower with starchy potatoes, and letting the onions and peppers work as a piquant accent.
I promise to bring my good camera home from now on… the iPhone picture quality is driving me crazy with its lack of focus and overly vivid tones. At least I take some solace that this probably looks great on your 3″ wide screen!
Salmon, Potatoes, Cauliflower & Peppers
1 lb salmon
1 tbsp dijon mustard
2 tsp light honey (I use acacia)
small clove garlic, minced
1 tbsp olive oil
1/2 tsp paprika & cayenne pepper, mixed
kosher salt & ground pepper
1 lb small new potatoes (about 10)
1/2 lb cauliflower florets
2 roasted red peppers (I bought
4 cippolini onions
1 sprig rosemary & 3 sprigs thyme, leaves separated
4 bay leaves
1. In a large bowl, mix the mustard, honey, garlic, olive oil, paprika, cayenne and season with salt & pepper. Add the salmon fillets and marinate for about 30 minutes at room temperature.
2. Heat the oven to 400 degrees. In a bowl, mix about 2 tbsp olive oil with the vegetables (except the red peppers) and herbs and season with kosher salt & pepper. Lay out on a rimmed baking sheet and roast for 25 minutes. At this point add the red peppers and roast for another 10 minutes.
3. after 35 minutes of cooking, add the salmon fillets, skin side up, to the pan. After 15 minutes they should be browned on the bottom and cooked through. Arrange on a platter and serve.
Serves 4 – Enjoy!