We stopped at Essex Street Market today. I wonder whether their food falls of trucks: it’s so cheap! I spent less than $30 on two chicken breasts, two beautiful salmon fillets, mushrooms, potatoes, a mesclun salad mix, a vine-ripened tomato, fresh parsley, lemons, and maraschino cherries (for Chris to make post-dinner Tom Collinses).
I’ve made this salmon before, but not for awhile, and these potatoes are my go-to side for a lot of heartier proteins. The salad dressing is also our everyday dressing. The compound butter is a somewhat new addition I’m excited to try. Pictures, if they’re nice, to come! Remember we’re only two people.
– Two salmon fillets
– 1 tbsp neutral oil (I’m using canola)
– Salt and pepper to taste
– lemon wedges for serving
Heat skillet for about a minute over medium heat and add the oil. Season the fish with salt and pepper in the meantime. When the skillet is hot and the oil is shiny, add the fish and raise the heat to medium-high.
Turn the salmon over after about 2-3 minutes and cook until your desired doneness (I like mine pretty white on the outside, but pretty pink in the center).
Serve with a lemon wedge and a slice of compound butter, alongside roasted potatoes and a green salad.
– 1/2 stick of butter
– 2 tbsp of parsley (or any herb you like)
– Juice of half a lemon
Leave butter out until it reaches room temperature, about 10 minutes. Finely chop the parsley. Use a fork to cream the herbs with the butter; add salt and lemon juice. Wrap in wax paper if you have it (we’re using foil, ’cause we don’t) in a log shape and refrigerate until ready to use.
– 2 medium or 4 small white potatoes
– 2 tbsp. olive oil
– 1 tbsp. salt
Preheat oven to 400 Fahrenheit.
Dice potatoes into similarly sized pieces and place in a non-stick roasting pan (or a pie tin, like I use). Drizzle and toss with olive oil. Salt. Roast for 15-20 minutes before turning. Then for 10-15 minutes more, until golden and crispy outside.
This is our go-to salad dressing. We never really measure, so measurements are kind of approximate.
– 1 tsp. dijon mustard
– 1 tsp. honey
– 1/2 tsp. balsamic vinegar
– 2 tsp. extra virgin olive oil
– pinch of salt
Use a fork to mix together the mustard, vinegar, and honey. Pour in the olive oil slowly, while stirring with a fork. Add a pinch of salt. Dip a piece of lettuce in to taste. Adjust as desired.