Frank's Recipes! Oven Roasted Salmon with Dijon Mustard and Chives Sauce

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Oven Roasted Salmon with Dijon Mustard and Chives Sauce

16 medium new potatoes, washed
4 fillets of Atlantic salmon, boneless and
skinless, about 6 to 8 ounces each
Extra-virgin olive oil for rubbing on the
salmon, plus 1/4 cup for the vinaigrette
2 tablespoons finely chopped shallots
Salt and freshly ground black pepper
2 tablespoons fresh lemon juice
2 tablespoons grain-style Dijon mustard
1/4 cup snipped fresh chives
4 stems of chives, cut to desired lengths, for garnish

Preheat the oven to 400 to 450 degrees. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until tender, about 15 to 20 minutes. Drain into a colander and allow to cool to room temperature. Cut the potatoes into 1/4-inch thick slices, with or without the skins, as you prefer. In four 6-to-8-inch nonstick skillets, distribute the potatoes, overlapping slightly. Lay a salmon fillet in the center of each pan. Rub each fillet with a few drops of olive oil. Sprinkle the shallots on the fish and season with salt and pepper. To make the vinaigrette: In a medium bowl, whisk together the lemon juice and the 1/4-cup of olive oil. Add the mustard and snipped chives. Season with salt and a generous dose of black pepper to taste. Set aside at room temperature.

Place skillets on the lower rack of the oven and roast until the salmon is opaque, slightly firm and done, about 10 to 12 minutes, depending on the thickness of the fish. Carefully remove the skillets. With one or two spatulas, transfer the potatoes and salmon to warm serving plates. Whisk the vinaigrette again to combine ingredients and spoon over the fish or serve in a sauceboat on the side. Garnish with the chive stems and serve immediately.

Makes 4 servings.