Dijon Mustard Dill Salmon (Or Tofu)
1/4 cup dijon mustard
1/4 cup olive oil
1/4 cup chopped fresh dill
3 tbsp brown sugar
1/2 lb baby new potatoes in 1/4 in slices

2 8 oz salmon fillets OR 1 1/2 packages firm tofu, pressed lightly and cut into thin rectangles (1/4 in thick)

1 bunch rainbow kale deveined and sliced into ribbons

Heat oven to 350 F. Mix first four ingredients and leave at room temperature, covered, for up to two hours. If making TOFU version, spray pan with nonstick spray and coat tofu with 4 tsp sauce, and bake for 15 minutes. Put potatoes in small bowl and coat with 1 tbsp of sauce, tossing. If making TOFU version, turn tofu over and then add potatoes around the edges in single layer for 15 more minutes. If making SALMON version, potatoes bake alone for 15 minutes and then get pushed over to make room for salmon (basted with sauce), which bakes for about 18 more minutes. If making TOFU version, keep turning tofu over and potatoes over at 15 minute intervals until golden brown. If potatoes are done too early, take them out and continue to bake tofu.

While these are baking, place kale in skillet with 2 tbsp sauce and stir over medium high heat until wilted and flavorful. Divide up dishes and plate with greens, Tofu OR Salmon, and potatoes.

I made both salmon and tofu, and both were very good. Tofu would probably benefit from marinating in the sauce before baking, but it got nicely golden brown and faintly sweet. Lovely dill flavor. We served it with fresh corn on the cob and a little leftover grilled zucchini.

Additional Pictures