mustard

Maple Dijon Salmon

This is one of the easiest weeknight dinners! The salty, sweet combination is the perfect pairing with salmon, which is a fatty (good fat) fish. Also, cooking the salmon at a lower temperature allows the fish to retain moisture and oils — keeping this delicious flavor in.

Ingredients:

(Serves 2)

  • 1 lb salmon

  • 1 tbsp grainy mustard

  • 1 tbsp dijon mustard

  • 1 tbsp maple syrup

  • 1/2 tsp fresh thyme

  • 1/2 lemon, sliced

  • Salt and pepper to taste

Directions:

  • Preheat the oven to 325 degrees F

  • Place the salmon in a baking dish. Season it with salt and pepper.

  • Meanwhile, combine mustards, maple syrup, and thyme in a small bowl. Spread evenly on top of the salmon. Place lemon slices on top.

  • Bake for 15-20 minutes or until salmon easily flakes. Serve with extra lemon wedges.

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Dijon and Red Wine Vinegar Potato Salad

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We get farm fresh potatoes (the small red or yellow ones) fairly regularly in our weekly CSA farm box delivery, and we almost always roast them with garlic, rosemary, and olive oil or alongside a roast chicken. Don’t get me wrong, the potatoes are delicious that way, but I was starting to get bored of preparing them the same old way. So when they showed up in last week’s farm box, I decided to channel some memorable potato dishes I’ve had at restaurants and I decided to try to recreate a mustardy warm potato salad that I had recently at a French bistro here in San Francisco. The potatoes can stand up to the acidic and robust flavors of the mustard vinaigrette and act as the perfect side dish for some grilled steak or perhaps crispy roasted duck.


Ingredients:

  • 2 pounds baby potatoes, rinsed and scrubbed

  • 5 oz pancetta, cubed

  • 2 ½ tbsp dijon mustard

  • 2 cloves garlic, minced

  • ¼ tsp sea salt

  • ¼ tsp pepper

  • ¼ cup red wine vinegar

  • ¼ cup  good olive oil 

  • ¼ cup fresh chopped dill

  • ¼ cup fresh chopped parsley

  • ⅓  cup diced green onion

  • Juice from 1 lemon

 

Directions:

  • Cook the pancetta in a pan over medium heat. Stir until crispy, about 8 minutes. Remove from pan and let drain and cool on paper towels. 

  • Bring a large pot of heavily salted water to a boil. While water is heating, slice potatoes into halves or quarters (depending on your size preference)

  • Once boiling, add potatoes to the pot and bring heat to medium/high. Cook for 10-15 minutes or until potatoes are cooked and easily pierced with a fork.

  • Drain the potatoes and rinse with cool water.

  • In a large serving bowl, add dijon mustard, garlic, salt, pepper, red wine vinegar, lemon juice, olive oil, dill, parsley, and green onion. Whisk to combine. Add potatoes and pancetta. Toss to combine.

  • Serve warm (immediately) or make ahead and allow flavors to meld. Allow potato salad to come to room temperature before serving. 


Health Benefits of Potatoes

  • They are a great source of potassium, vitamin C, and B6

  • Potatoes contain resistant starch, which has shown to improve blood sugar levels. This starch also feeds the good gut bacteria in our large intestines, which improves digestion.

  • Make sure to eat the skin because that’s where many of the valuable nutrients are stored

  • Potatoes are a good source of phytonutrients and antioxidants, but look for colored ones (like purple) because they have higher amounts!

  • They are low in calories and are very filling! 

Sources and additional reading: