baked lemon-garlic salmon with lemon balsamic kale and spinach salad

I was at a book event a while back in this gorgeous little town, and upon discovering I was starving, (happens ALL THE TIME), I wandered into this fantastic little restaurant/pub/bistro that served up one of the better meals I’ve had in my life. And this people, this is saying something.
Perhaps it was because I was so hungry.
Or that I was alone for the weekend ( my four littles stayed at home with kind and generous husband!) —Introverts unite.
Or perhaps it was because for the first time in a long time no one drooled in my food, asked me for things mid-bite, or wiped ketchup across the small of my back while I was eating. (See earlier note about being alone).
Regardless, the meal was marvelous. Balsamic-lemon arugula salad topped with a maple spice-rubbed salmon done just right, and all the black coffee I could drink, (served hot, I might add, without the necessity of microwaving several times over). And did I mention I was alone? Ah yes. Sorry.

Since that wonderful, albeit staggeringly simple meal, I’ve been trying to re-create the experience. Taste-wise at least. And last night I think I got it.
There was dancing in my kitchen.

I am pleased to share my own version with you, slightly easier and more expedient to prepare, because I know how difficult it is to focus or do things with precision when small people are wiping ketchup on your back/legs/butt.
Enjoy!

LEMON-GARLIC SALMON W/LEMON-BALSAMIC KALE & SPINACH SALAD

1 large fillet of salmon
Enough fresh kale and spinach to feed four people

Salad Dressing:
3 tablespoons olive oil
1 tablespoon lemon juice
2 teaspoons balsamic vinaigrette
½ teaspoon fresh pressed garlic
a dash of salt

Butter sauce for salmon:
2 tablespoons clarified butter, melted
1 tablespoon lemon juice
1 teaspoon fresh-pressed garlic
1 teaspoon Italian spice blend
a dash of oregano

Preheat oven to 400 degrees, line a baking sheet with tin-foil and lay the salmon, skin-side down, on the foil. Mix up butter sauce in a small dish, and with a sauce brush, drizzled and coat the fish with the sauce until it is completely used up. Pop it in the oven for 15-20 minutes (depending on the size of the fillet). The goal is to have a flaky fillet that isn’t overly-cooked and dry. You should be able to cut into it and have the flesh flake apart, but still be slightly pink in the very thickest part of the fillet.

Meanwhile, mix up the salad dressing and blend the two greens in a large bowl. Arugula can also be used, or any combination of young greens. Personally, I like how the kale and spinach hold their own with the fish. Pour dressing over greens, one tablespoon at a time, tossing until the greens are coated but not dripping. There will be dressing left over.

Plate greens and top each serving with a slice of salmon, roughly 2 inches wide.

poached salmon in curry sauce with a soft egg

Salmon is kind of a regular thing at my house. My husband and I laugh because it is THE dish my mom made the first time he (my then boyfriend) came over to eat with my family. He credits it as having monumental influence in our relationship.
But I’m afraid I’ve grown generally lazy with salmon over time. I mean, it’s pretty good on it’s own so why why mess, right? Lemon, salt, pepper, oven, done. Boom. Dinner. But that exact scenario played out a couple times a month starts to get a little tired over long periods.
So yesterday, there was this gorgeous salmon fillet waiting in the fridge, and I suddenly had a wave of 3:30pm motivation. I credit the extra shot of espresso and the late afternoon nap the baby spontaneously decided to take. Low and behold my coffee and I were flipping through my back-log of gorgeous food mags, and I stumbled upon curry-poached-chicken-thighs with red pepper sauce. Which, while lovely, contained a list of ingredients I didn’t have. But it got me thinking. What if I poached my salmon in something like that? So here we go!
This is my salmon version, far less spicy than a traditional curry, but still high with cumin, and a gorgeous saffron in color. Enjoy!

POACHED SALMON IN ‘CURRY’ SAUCE WITH A SOFT EGG

Salmon fillet or two (Enough to feed your people)
2 cups of whole fat coconut Milk
2 tablespoons butter
1/2 teaspoon salt
1 tablespoon (or more) Sriracha sauce
1 tablespoon curry spices/paste/or an Indian-influence spice blend
1 teaspoon garlic powder
1/2 diced onion
1 tablespoon lemon juice
a generous dash of dried basil leaves
Eggs —one to top each serving
Fresh basil (for garnish)

In a large skillet over medium heat, melt two tablespoons of butter and simmer diced onions. Add curry spices/whatever blend of Indian-influence spices you choose. You can also mix your own! (I have a blend that contains tellicherry, black pepper, lemon peel, garlic, turmeric, coriander, cumin, ginger, nutmeg, fennel, cinnamon, cardamom, cloves, and cayenne. I realize that these do not dictate a curry. Not by a long shot, but combined with the Sriracha, the cumin and turmeric blend to give the sauce a very Indian-like flavor.) Continue simmering and add coconut milk. Stir in salt, lemon juice, and Sriracha sauce. Be sure to taste as you add the Sriracha. A little goes a long way and you don’t want to overheat this sauce or your salmon will be overpowered.
Cook on low until the sauce thickens a bit. Add the salmon fillets, sprinkle with basil flakes, cover, and simmer until salmon is cooked through. Leave the pan covered and remove from heat.

In a separate skillet, add water (roughly a 1/4 inch covering the bottom of the pan), and heat until boiling. Lower heat to a slow simmer and poach eggs. Add them one at a time and cook at intervals if necessary so each egg does not blend with its neighbor while being poached.

Plate salmon filets, top with eggs, and garnish with fresh basil if desired.

 

Salmon and dill omelet

Okay. Favorite food combinations: Go.
Chocolate and peanut butter . . .
Carmel and apples . . .
Yogurt and strawberry jam . . .
Coffee and cream . . .
French fries and vinegar  . . .
salmon and dill . . .
Wine and everything . . .
Yes. Wine and EVERYTHING.
But we can pretend that one didn’t make quite such a strong appearance on the list and back up to the item before it.
Salmon and dill. I get kind of drooly just thinking about this.
And I made it for breakfast-lunch . . . brunch . . . today. So my love is REAL.

Omelet: Salmon, dill, wilted spinach, garlic, caramelized peppers. *dies*
Sundays were made for this kind of food, and if you have more than your own little tribe to feed, it’s one of those dishes that’s a quick route to wow. So, think company/visiting guests/in-laws if you need a go-to breakfast plan. I’ve made this before with cream cheese, and it was amazeballs. But it’s even better with homemade mayo!
WHAT?! 
Yes. I know.

SALMON AND DILL OMELET

1 sweet pepper (yellow, orange, or red)
1 can of salmon in water (or a fresh fillet baked/grilled/smoked/etc if you have it!)
1 small handful of spinach
1 teaspoon diced garlic
1/2 teaspoon of dill
3 eggs
1/4 cup mayo
1/2 cup of coconut milk
pepper and salt to taste
1 Tablespoon butter

In a small sauté pan, melt 1/2 tablespoon of butter and sauté garlic and diced peppers until the peppers start to brown and caramelize around the edges. Add drained salmon, spinach, dill, and mayo. Lower heat, mix to combine, and cover.
In a large sauté pan, melt 1/2 tablespoon of butter. Mix eggs, coconut milk, salt and pepper in a mixing bowl until frothy. Test the pan to make sure it’s hot and then pour egg mixture into the pan, lifting it off the burner and coating the sides of the pan with the mixture repeatedly. In this way the egg cooks up the sides and distributes evenly. As it cooks, continue lifting and coating the sides until there is no more runny egg and the edges begin to brown and lift away from the pan. The egg will still be shiny and wet in the bottom. Add the salmon mixture to the pan on only one side. Imagine drawing a line down the middle of the pan. Spread the salmon mixture evenly on only one side—like a half-moon—and then with a rubber spatula, turn over the empty half of the omelet until it covers the full half. Like the top and bottom of a sandwich. Gently slide onto a plate and serve with a side of fruit.

Makes 2 omelets