“How come you taste so good?” Mick Jagger asked this question of brown sugar more than forty years ago, and we think we've come up with some answers here. For instance, brown sugar tastes phenomenal when mixed with pungent mustard, then coated on delicate salmon. That brown sugar-glazed fish tastes so good when paired with ranch-y mashed potatoes, a rollicking and rocking good time packed into one dinner.
Peel and cut potatoes into large chunks.
Trim ends off green beans.
In a mixing bowl, combine Dijon and brown sugar. Set aside.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper. Set aside.
Make the Mashed Potatoes
Bring a small pot with potatoes, 8 cups water, and 2 tsp. salt to a boil. Cook until potatoes are tender, 14-18 minutes.
Reserve ½ cup potato cooking water. Drain potatoes in a colander and return to pot.
Add sour cream and ranch seasoning and mash until desired consistency is reached. If too dry, add potato cooking water 1 Tbsp. at a time until desired consistency is reached. Cover and set aside.
While potatoes cook, sear salmon.
Sear the Salmon
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add salmon to hot pan, skin side up, and cook until browned, 2-4 minutes.
Flip salmon and remove from burner. Salmon will finish cooking in a later step.
Glaze and Roast the Salmon
Transfer salmon to prepared baking sheet, skin side down. Brush Dijon-brown sugar mixture on flesh side.
Roast in hot oven until salmon reaches a minimum internal temperature of 145 degrees, 7-10 minutes.
Wipe pan clean and reserve.
While salmon roasts, cook green beans.
Cook the Green Beans
Return pan used to sear salmon to medium-high heat and add 2 tsp. olive oil.
Add green beans, ¼ cup water, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until water evaporates and beans are tender but still crisp, 6-8 minutes.
If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes
Plate dish as pictured on front of card. Bon appétit!