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Mustard-Molasses Roasted salmon and Vegetables

Serves 4

The haunting combination of mustard and molasses is perfect for both sweet root vegetables and full-flavored fish, such as salmon.

VEGETABLES AND SALMON

6 cups peeled and diced mixed root vegetables (beets, carrots, celery root, parsnips rutabagas, salsify, and/or turnips), white or sweet potatoes, and/or winter squashes

2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper

4 (1-inch-thick) salmon steaks

MUSTARD-MOLASSES SAUCE

1/3 cup Dijon mustard

1/3 cup dark molasses

2 tablespoons dry sherry or marsala wine

2 garlic cloves, minced

1 Preheat the oven to 450°F. Lightly oil a half sheet pan (preferred) or large shallow roasting pan.

2 Mound the vegetables on the sheet pan. Drizzle the oil over them, sprinkle with salt and pepper, and toss gently to coat. Spread in a single layer in the pan.

3 Roast for 20 to 25 minutes, stirring or shaking the pan occasionally for even cooking, until the vegetables are lightly browned and tender.

4 Meanwhile, prepare the sauce. Combine the mustard, molasses, sherry, and garlic in a small bowl. Mix well.

5 Drizzle half the sauce over the vegetables and toss to coat. Push the vegetables to the side of the pan to make room for the salmon. Brush each salmon steak with the sauce and arrange in a single layer on the pan. Roast for 10 to 12 minutes, until the salmon is just cooked through and the vegetables are glazed.

6 Arrange the fish and vegetables on serving plates. Top each fish steak with a dollop of the remaining sauce. Pass additional sauce on the side.

Saffron Fish Stew

Serves 4

Is it a chowder or a stew? You could call it either, but with the big chunks of fish, it is definitely a filling dish. The milk gives it a creamy consistency, while cream makes it richer; both are optional if you prefer to go dairy-free. Serve with a fresh, crusty bread for dipping.

3 cups chicken broth or neutral-tasting vegetable broth (pages 126–27)

½ cup dry white wine

¼ teaspoon saffron threads

2 tablespoons sunflower or canola oil or butter

2 leeks, trimmed and sliced

1½ pounds thin-skinned potatoes, peeled and diced

2 carrots, peeled and diced

½ cup milk or cream (optional)

1½ pounds thick white-fleshed fish fillets, such as Pacific cod, cut into chunks

Salt and freshly ground black pepper

1 Combine the broth, wine, and saffron in a small saucepan. Bring to a boil, then let simmer while you prepare the vegetables.

2 Heat the oil in a large saucepan over medium-high heat. Add the leeks and sauté until limp, about 3 minutes. Add the potatoes, carrots, and broth. Bring to a boil, then reduce the heat and simmer until the potatoes and carrots are completely tender, about 40 minutes.

3 Stir in the milk, if using, breaking up some of the potatoes with the spoon to thicken the liquid. Add the fish, cover, and let cook until tender, about 10 minutes. Stir the stew, breaking the fish into bite-size bites. Season with salt and pepper. Serve hot.

Pan-Seared Tuna with Potatoes and Anchovy-Shallot Vinaigrette

Serves 4

Any meaty fish would work in this delicious and quickly made dish, including salmon and swordfish. Add a salad and dinner is made.

VINAIGRETTE

½ cup chicken broth or neutral-tasting vegetable broth (pages 126–27)

3 anchovy fillets

2 shallots, chopped

2 garlic cloves, chopped

¼ cup red wine vinegar

¼ cup extra-virgin olive oil, plus more for frying Salt and freshly ground black pepper

TUNA AND POTATOES

2 pounds thin-skinned potatoes, sliced (halved first if large; peeling is not necessary)

2 tablespoons extra-virgin olive oil

4 (1-inch-thick) tuna steaks

4 teaspoons capers and/or ¼ cup caperberries, for garnish

1 To make the vinaigrette, combine the broth, anchovies, shallots, garlic, and vinegar in a blender. Blend until almost smooth. With the motor running, slowly drizzle in the oil and blend until fully incorporated. Season with salt and pepper and set aside.

2 Cover the potatoes by