It's a busy day for this blogger! Two of my monthly blog challenges, The Secret Recipe Club and The Crazy Cooking Challenge, are posting on the same day at the same time. This post is for the Secret Recipe Club, click here for my Crazy Cooking Challenge post: Smoky Steakhouse Grilled Cheese Sandwiches.
It's Secret Recipe Club reveal day. The Secret Recipe Club is a group of food bloggers who secretly make one of someone else's dishes and post them all on the same day at the same time. It's really fun, choosing a recipe to make, making the recipe, then reading about everyone else's recipes. It's a great way to "meet" other bloggers and check out some great blogs that you never knew about before.
This month I was assigned the blog Bizzy Bakes by Chaya. Chaya is a grandmother who started the blog in order to share fast, easy recipes with few uncomplicated ingredients. That sounded right up my alley! I saw several recipes on her blog that caught my eye, such as Corn and Sausage Cakes with Tomato Topping, Asian Glazed Chicken, and Peach Rhubarb Cream Cheese Coffee Cake. But the one I decided to go with was her Roasted Salmon and Potatoes. We love salmon (my girls, ages 2 and 4, practically inhale the stuff!), so I am always eager to try new ways to prepare it. This recipe sounded really good. I made a few minor adjustments; here is my (slight) adaptation.
Honey Mustard Roasted Salmon, Potatoes, and Mushrooms
1½ lbs. small new potatoes, halved
8 oz. cremini mushrooms
3½ tbsp olive oil, divided
1½ tsp kosher salt, divided
4 (4 oz.) skinless salmon filets
1 tsp red wine vinegar
1 tbsp spicy brown mustard
1 tbsp honey
Preheat oven to 400°.
On a rimmed baking sheet or roasting pan, toss the potatoes, mushrooms, 1½ tbsp of the oil, and 1 tsp salt. Roast, tossing once, until the potatoes begin to soften, about 25 minutes.
Push the vegetables to the edges of the pan and place the salmon in the center. Season with ¼ tsp salt. Roast until the salmon is opaque throughout, the mushrooms are tender, and the potatoes are golden brown, 15 to 18 minutes.
Meanwhile, in a bowl, whisk together the vinegar, mustard, honey, the remaining 2 tbsp of oil, and remaining ¼ tsp salt. Drizzle over the salmon and vegetables before serving.
Makes 4 servings.
Chaya didn't use mushrooms in her dish, but I looked at her recipe source (Real Simple) and mushrooms were included in that, and since I love mushrooms I wanted to try it that way. Roasted veggies are amazing on their own, but then tossing them in a honey mustard vinaigrette? Awesome! I changed the vinaigrette ingredients a tad just to suit our own tastes. It's a little bit sweet and a little bit tangy. It pairs so well with the salmon. My husband is not a huge fan of mushrooms, and will often pick them out, but he absolutely loved them with this vinaigrette. He ate them all and asked for more!
The potatoes and mushrooms getting ready to roast.
I used a 9x13, so it was a tight fit getting the salmon in there, but it worked.
I think it would be fun to try this recipe with different veggies, provided they would have roughly the same cooking time. The next time I make it I want to try it with Brussels sprouts. Yum!
Thanks for a great recipe, Chaya! I am sure I will be trying more recipes from your blog in the future!