“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 1" dice.
Trim ends off green beans.
In a mixing bowl, mix together Dijon and brown sugar.
Pat salmon fillets dry, and season flesh side with a pinch of salt and pepper.
Not a fan of fish skin? Don't worry. Once salmon is cooked, the skin will easily peel off and you can serve it without.
Make the Mashed Potatoes
Bring a small pot with potatoes and enough lightly salted water to cover to a boil. Cook until potatoes are tender, 18-22 minutes.
Drain potatoes in a colander and return to pot. Add sour cream and ranch seasoning and mash until desired consistency is reached.
If mash is too thick, add water 1 Tbsp. at a time.
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, and cook 1 minute.
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, 6-8 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, ⅓ cup water, ¼ tsp. salt, and a pinch of pepper to hot pan and cook until water evaporates and beans are crisp-tender, 5-6 minutes.
Plate dish as pictured on front of card. Bon appétit!