DIJON-BAKED SALMON WITH DATE AND APPLE SALAD

Dijon-Baked Salmon with Date and Apple Salad image

Provided by Geoffrey Zakarian

Time 25m

Yield 4 servings

Number Of Ingredients 17

2 tablespoons unsalted butter, at room temperature, plus more for the pan
Kosher salt and freshly ground black pepper
Four 6-ounce skinless salmon fillets, preferably wild (about 1 1/2 inches thick)
2 tablespoons Dijon mustard
2 tablespoons fresh parsley, chopped
2 tablespoons white wine
1 teaspoon freshly squeezed lemon juice
1/4 cup white wine
1/4 cup finely chopped pitted Medjool dates (about 6)
1/4 cup fresh mint, chopped
2 tablespoons Dijon mustard
Juice of 1 lemon
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 English cucumber, peeled
2 tart green apples, cored and cut into 1/4-inch dice
1/2 cup toasted pine nuts

Steps:

For the salmon: Preheat the oven to 300 degrees F.
Brush a 9-by-13-inch baking dish with a thin coating of butter and sprinkle a little salt and pepper over the surface. Set the salmon fillets in the baking dish skinned-side down and sprinkle with salt and pepper.
Whisk together the 2 tablespoons butter, Dijon mustard, parsley, white wine, lemon juice and 1/2 teaspoon salt in a small bowl. Spoon the mixture evenly over the top of the salmon. Bake to the desired doneness, about 14 minutes for medium-rare (cook longer for thicker fillets).
For the salad: Meanwhile, bring the white wine to a boil in a small saucepan over medium-high heat. Immediately remove from the heat, stir in the dates and set aside. Whisk together the mint, Dijon mustard and lemon juice in a large bowl. Slowly whisk in the olive oil and season to taste with salt and pepper.
Wrap the cucumber in a clean kitchen towel, set on a cutting board and smash with the heel of your hand. Unwrap the cucumber and slice crosswise into 1/2-inch pieces. Add the cucumber to the bowl with the dressing and sprinkle with a little salt (don't toss with the dressing yet). Let the cucumbers sit for 5 minutes before adding the date mixture, apples and pine nuts. Toss to evenly combine. Season with salt and pepper to taste. Serve with the salmon.