Roast Salmon w/ Mustard, Tarragon, and Chive Sauce

So this is the recipe from epicurious that I was talking about. I was only making dinner for three people, so I cut this recipe in half. Regular recipe serves 8 to 10 (if you're making for a crowd, click here). Smaller version of the recipe below. You can make this meal in about 35 minutes.

Roast Salmon w/ Mustard, Tarragon, and Chive Sauce

Ingredients
1/3 cup mayonnaise
1/4 cup spicy brown mustard (such as Gulden’s; I used a spicy brown Grey Poupon)
3 tablespoons chopped fresh tarragon (I used 2 teaspoons of dried b/c that's what I had)
3 tablespoons chopped fresh chives
1 tablespoon (packed) golden brown sugar
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel
One 1 3/4- to 2-pound whole side of salmon with skin (about 1 1/2 inches thick at thickest part)

Position rack in center of oven and preheat to 450°F. Line large rimmed baking sheet with parchment paper (I didn't have any on hand, so I sprayed the bottom of my sheet with a little cooking spray to keep the fish from sticking). Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and generously with pepper. Place salmon, skin side down, on diagonal on prepared sheet. Spoon 1/4 cup (give or take) of mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes (I like my salmon cooked all the way through, so I let it stay in 2 or 3 more minutes). Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce.

This dish was delicious and very easy to make. If you're not a fan of the flavor of tarragon, you could easily substitute for another herb like fresh dill. I paired my salmon with a cauliflower puree and chive corn muffins (also from the weekly planner for that week).

Cauliflower Puree
This recipe said it served one, but it easily fed two. If looking to make for four or more people, double this recipe and use a whole head of cauliflower instead of half. Cooks in about 20 minutes.

Ingredients
1/2 lb cauliflower florets, chopped (2 2/3 cups -- about half a head of cauliflower)
1 garlic clove, smashed
1/3 cup chicken broth
1/2 teaspoon salt
2 tablespoons heavy cream
1 teaspoon unsalted butter
pepper
chopped chives for garnish

Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until cauliflower is very tender, about 10 minutes. Purée mixture with cream and butter in a food processor until smooth (use caution when blending hot liquids), or mash with a potato masher or a fork. Season with pepper and garnish with chopped chives.

Chive-Corn Muffins
My biggest gripe with corn bread is that it's often too dry and crumbly. The yogurt in this recipe keeps these muffins nice and moist -- and the cayenne provides a little kick. I threw a handful of shredded cheddar cheese in my muffin mixture, but this recipe is certainly fine as is.

Makes about 10 standard muffins or 30 mini-muffins.

Ingredients
Nonstick vegetable oil spray
1 cup all purpose flour
1 cup yellow cornmeal
1 tablespoon sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cayenne pepper
1/4 cup chopped fresh chives
1 1/2 cups plain yogurt
2 large eggs
3 tablespoons unsalted butter, melted

Position rack in center of oven and preheat to 425°F. Spray 10 standard muffin cups (each about 1/3-cup capacity) or 30 mini-muffin cups with nonstick spray. Whisk flour, cornmeal, sugar, baking powder, salt, baking soda, and cayenne pepper in medium bowl. Stir in chives. In another medium bowl whisk yogurt, eggs, and melted butter. Add yogurt mixture to dry ingredients and stir just until blended (add shredded cheddar here if you wish). Divide batter among prepared muffin cups, using about 1/3 cup batter for each standard muffin cup or about 1 generous tablespoon for each mini-muffin cup.

Bake until muffins are puffed and golden and tester inserted into center comes out clean, about 20 minutes for standard muffins and 14 minutes for mini-muffins. Transfer pans to rack and let muffins cool in pans. (Can be prepared 4 hours ahead. Leave muffins in pans; let stand at room temperature. Rewarm in 350°F oven just until warm, about 5 minutes.) Remove from pans and serve.