It isn’t you. Do not be alarmed. Don’t bother to rub your eyes and blink rapidly. What you are seeing is real. This is most definitely not an autumnal dish. I am slightly embarrassed to even post this right now as it uses several ingredients that aren’t exactly in season and can be hard to find when the temperature dips below 50 degrees. But let me plead my case…
The temperature right now is definitely not below 50-in fact it isn’t even below 80! And the thought of roasting something in the oven for several hours or putting together a heavy, multi-course meal makes me want to find the nearest couch and put my feet up. The other day we grilled brats and ate them with beans. Summer is kind of holding on here folks. That is why I decided to take advantage of the last of the available tomatoes, the Yukon gold potatoes that are in season now, and the haricot verts (green beans) that are most definitely NOT in season, but my store had anyway. This is a totally summer dish, and while I wouldn’t serve it in January, a little bending of the rules is allowed. A summer supper for summer temperatures.
This meal is as scrumptious as it is beautiful. Traditionally, it is served with fresh tuna instead of salmon, but…well…99 percent of people would rather eat salmon than tuna. Wouldn’t you? The combination of flavors is so fresh and so flavorful, most people are a little shocked when they eat it the first time. Then they usually say, “This is the best salmon I have ever had.” Then I smile, because I totally agree with them. If there is any one way for you to eat salmon the rest of your life, this is it. This is easily up there with one of my favorite meals of all time. Great for a group and just right for a family meal too. Just adjust the quantities. Even though I am so full right now having eaten what is pictured above, I could fill my plate again when I look at the picture above. Sooo goood. Just perfect for the freakishly warm day in October, coming to a weekend near you. One Year Ago: Apple Cider Syrup
Adapted From Ina Garten
This recipe serves 4-6 people. Leftovers are outstanding, cold, straight from the fridge.
2 1/2-3 lbs salmon fillets, rinsed and patted dry
In a small bowl, whisk together:
3 lemons, zested and then juiced
1/4 c olive oil
1/4 c Dijon mustard
1 tsp salt and 1/2 tsp pepper
4 cloves fresh garlic minced
Place salmon in a shallow, foil lined baking dish and pour sauce over top. Let sit for 15-20 minutes then bake at 450 degrees for about 15 minutes, or until fish is just done and flakes in the middle. Remove and let sit for a few minutes while you assemble the salad.
Yukon Gold Potatoes, cooked and sliced
Hard Boiled Eggs, cut into wedges
Green Beans, steamed and drained
I don’t have quantities for you because it varies depending on how many you make it for or how much you like tomatoes or beans or whatever. Assemble your platter with the roasted salmon, arranging the rest of the ingredients in piles.
1/3 c olive oil
3 T white wine or champagne vinegar
1 tsp Dijon mustard
salt and pepper
Whisk well and drizzle over the beans, tomatoes, and potatoes. Serve.
Note: There are a few ways to do this dish. The salmon, beans, and potatoes can all be warm, or everything can be made ahead of time and you can serve the whole she-bang cold. This is great anywhere in between so do what you have time for. Also, I like to use asparagus in place of the green beans when it is in season in early spring. The addition of a sliced avocado or two is also absolutely stellar. Any kind of tomato works. Little cherry tomatoes, wedges of big tomatoes, doesn’t matter. It all tastes wonderful.