We had Salmon, Mustard Greens and Potatoes with Mustard-Dill Glaze from Bon Appetit. Wow. Yummy. The mustard-dill glaze paired up super nicely with the zing of the mustard greens. The potatoes were roasted to perfection. And the Salmon was almost buttery paired so nicely with the sweet glaze. It really all comes together really simply and it hits the spot completely.
Mustard greens are terrific for you. They have really high amounts of Vitamins A, C, and E. They are also great sources of manganese, folate, calcium and fiber. They originated in the Himalayan region of India and have been grown and consumed for more than 5,000 years. They are staples in a variety of cuisines from Chinese to Southern American. India, Nepal, China and Japan are among the leading producers of mustard greens. The United States also grows a substantial amount of them. Mustard greens are also sometimes grown as "green manure" where its purpose is to act as a mulch. It covers the soil and suppresses weeds. Most importantly, they taste good. (Isn't google amazing?)
Salmon, Mustard Greens and Potatoes With Mustard-Dill Glaze
from Bon Appetit
1/4 cup Dijon mustard
1/4 cup vegetable oil
1/4 cup chopped fresh dill
3 Tbsp packed golden brown sugar
1/2 pound baby new potatoes, cut into 1/4 inch slices
2 4-oz salmon fillets
1 bag prewashed mustard greens
Preheat oven to 350°F. Mix first 4 ingredients in small bowl. (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature.) Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until wilted, about 4 minutes. Divide salmon, greens and potatoes between 2 plates. Serve, passing remaining sauce separately.
I ended up with a lot of remaining sauce. It could be that I'm just not a big fan of sauce in general, or that there's too much sauce. It's really tasty though.