QUICK BITE: Salmon with Mustard Cream Sauce

It's been a long winter. Yes, the understatement of the year. I'm writing now in New York City, where it's a cool 33 degrees and almost April. This makes everyone in the city a little stir-crazy, itching for the thaw of spring weather and fresh green anything. Personally, I've had it with "restorative" soups and stews, braised meats and root vegetables galore -- much as I love these items in the thick of winter's cold. So, what to make when the mercury says it's still winter but our hearts, minds, and palates are aching for spring? Salmon with mustard cream sauce is the perfect "bridge" dish between the seasons. 

We all know by now that salmon boasts lots of Omega-3 fatty acids and that it's one of the most healthful varieties of fish to consume. A tangy mustard-cream sauce is a classic accompaniment that really brightens the fish and cuts its strong flavor and richness with zing. Adding a bit of freshly chopped dill to the sauce is a classic herbal touch, though not necessary. Pairing the fish with some winter veggies -- we do have to clear out our fridges of beloved winter greens somehow, don't we? -- grounds the meal in the now while we look towards the coming spring with open arms (and full bellies!). Roasted beets, sauteed brocoletti (with plenty of garlic and chili pepper), and a long grain and wild rice combo are the perfect sides to make this a well-rounded dinner. A mix of color is the easiest way for you to create a balanced meal without much effort.

How to make the sauce? Simple. You can use the same pan you use to cook the salmon.

First, heat some olive oil in a saute' pan (nonstick is best). Sprinkle the salmon fillet with plenty of salt, and place in the pan. Note: if you have the skin on the fillet, you can place it skin side down in the pan first, to crisp it up. Otherwise, put the top side down.

Second, sear for 3-4 minutes on the first side so it releases from the pan easily. Flip, and cook on the other side for another 4 minutes or so. Salmon is best served medium-rare to medium (if you like it cooked through, you can place in a 350-degree oven to finish).

Third, remove salmon fillet from pan, and pour about 1/2 cup heavy cream into the pan. Add 1-2 tablespoons of grainy dijon mustard, and gently whisk to mix completely. Cook for 2-3 minutes until the sauce thickens a bit. Add salt to taste, and if you're adding chopped dill (chives or parsley work well, too), do that at the very end. Mix, taste for seasoning, and then  pour the sauce around the salmon fillet and any sides you like. Come spring, this salmon-and-sauce works extremely well with simple seared asparagus, as in the photo above. 

Enjoy, and here's to a tasty, soon-to-arrive SPRING!

RECIPE: Easy Meal of Spring Chicken

There are countless ways to cook a chicken. Some preparations are boring and plain, some are complex and interesting, others still are homey and comforting. It's always good to have the last kind in your cooking arsenal: an 'old reliable' that gets the job done every time, whether it's making an easy meal for yourself with limited time and budget, or cooking a tasty and uncomplicated meal for friends or family.

In the name of having a simple, reliable method for cooking a roast chicken -- and sides as well -- I've developed a really simple update on roast chicken with potatoes and a green veggie. Here's the idea:

- For one chicken, mix together a few tablespoons of whole grain mustard with a few tablespoons of good quality olive oil.

-Add some chopped fresh herbs. For this version I used chives and a little rosemary, just a tablespoon or two.

- Add the zest and juice of a citrus fruit (here I actually used kaffir lime, which adds a dimension of flavor and complexity to the dish. These limes can be hard to find. Lemon is fine. Something more interesting -- blood orange, meyer lemon, etc. -- is even better).

- Add a shake of salt and pepper, and mix. This becomes your FLAVOR PASTE for the chicken.

- Once the chicken is rinsed and dried thoroughly, spread the flavor paste over the skin of the bird and under the skin, in the pockets between the breasts and the outer skin. Leave a little to spread on later when you turn the bird.

- Clean and dice a couple of potatoes, and toss in a little olive oil and salt.

- Line a sheet pan with parchment paper or foil. Spread the potatoes in a layer on the pan. Place the chicken, breast side down, on top of the potatoes.

- Roast in a preheated oven at 350 degrees for 20 minutes. In the meantime, bring a pot of water to a boil, generously salt the water, and cook your green veg for a couple of minutes until it's just barely tender. Remove from the pot and place immediately in ice water to stop the cooking.

- After 20 minutes, pull the tray out of the oven and turn the chicken over, so it's breast side up. Spread a little more of the flavor paste on the top of the chicken. Toss the potatoes in the pan juices. Add the green veg (here I've used broccoletti) to the pan as well, with a sprinkling of salt. Turn the oven up to 375 and return pan to oven for 20 minutes or so, until the top of the chicken is nicely browned and the potatoes are golden and cooked through.

- Carve and enjoy!