Turns out this blog is still here. I had no idea. When a friend mentioned she still visited it for recipe inspiration my stomach kind of twisted.
That wasn't deleted?!
What was on there?!
Had I been a total idiot the whole time?!
The answers are: no, lots, and only sometimes. After skimming through a few entries, I'm mostly convinced it's ok and am actually happy it's still up. This blog houses so many good recipes I'd forgotten about. It's cool and strange to get to look back and see myself develop as a cook (and adult). It's like a very public food diary stuffed into the bookshelves of the internet and rediscovered when you're packing up to move.
So here's one more entry for old time's sake: Lemon-Roasted Salmon with Asparagus and Potatoes. James brought home salmon from the grocery store, and this recipe had been sitting in my Epicurious recipe box for some time. It was meant to be. We tweaked it a bit, but you can find the original recipe here. I highly recommend making it. I insist on grading each new recipe we make. The most I can usually get out of James is "It's good. It's fine." This one got an unsolicited A+ and was deemed the best new recipe in a long time. High praise from a tough grader, and I completely agree. It's healthy yet filling and has super easy preparation and clean up. It has earned a place in my mental list of things to serve at a dinner party.
Now we just need to get a dining room table... Baby steps.
LEMON-ROASTED SALMON WITH ASPARAGUS & POTATOES
adapted from Epicurious
INGREDIENTS
For the salmon:
- 1 1/2 lbs salmon fillet
- 2 t. grated lemon zest
- 1 t. finely chopped oregano (I didn't have this, so used 1/2 t. dried oregano)
- 1 t. kosher salt
- 1/2 t. freshly ground black pepper
- 3 T extra-virgin olive oil
- 4 oz. roasted bell peppers from a jar, thinly sliced (Aldi didn't have these, so I didn't use them)
For the salad:
- 1 lb small new potatoes, halved
- 1 bunch asparagus, trimmed
- 1/4 c. extra-virgin olive oil
- 1/4 c. lemon juice
- 1/2 t. honey
- 1 t. dijon mustard
- 1/4 t. kosher salt
- 1/4 t. freshly ground black pepper
- 1/4 finely chopped dill (I used chives for this because I had them)
- 1 package arugula or spinach/arugula mix (about 8 cups)
- 3 oz. feta, crumbled
PREPARATION
Cook the salmon and veggies
Preheat oven to 350°F. Place potatoes on a rimmed baking sheet and toss with olive oil, salt and pepper. Bake for 20 minutes.
While potatoes are roasting, rub salmon with lemon zest, oregano, salt, and pepper, then coat with oil.
Remove the potatoes after 20 minutes, move them around to give you room to place the salmon in the center and asparagus mixed in on the sides. If you're using the peppers, arrange them around salmon. Bake everything until salmon is firm but still pink in center and potatoes are tender, about 20 minutes.
Assemble the salad:
Whisk oil, lemon juice, honey, mustard, salt, pepper, and 1/4 cup dill in a small measuring cup. Toss greens with half of the dressing in a large bowl, then transfer to a serving platter.
When they're done, toss potatoes and asparagus with remaining dressing in same bowl, then arrange over greens. Flake salmon into large pieces and arrange on platter. Top with feta, peppers, and dill sprigs.
