I have a confession to make… I’m usually lousy at cooking salmon. Since I found two pieces on “mega-sale” at the store today, I thought I’d give it one more try to see if I could come up with something really yummy. I have to say that this entire meal ended up being one of my favorites… and it was ridiculously easy! This post isn’t just a recipe for dinner, it’s also got a great side dish (I serve these potatoes for Easter EVERY year) and a salad dressing. If you’re looking for an easy and impressive dinner, this is it. Yum!
Ingredients for Salmon:
- Salmon fillets
- Coconut oil (or your favorite fat/oil)
- 2T jam (I used Loganberry jam)
- 2t balsamic vinegar
- 2t white wine (I used a lightly oaked chardonnay)
Season the salmon fillets with salt and pepper. In a hot saute’ pan, melt coconut oil and then sear the seasoned side of the salmon filets.
- As the salmon sears in the hot oil, blend the glaze. You’ll need to warm the jam for 10 seconds in the microwave. You’re not trying to melt the jam… you just want it loose enough to blend with the vinegar and wine. You’ll want to adjust the seasonings with a little salt and pepper…. make sure to taste the glaze before using it.
- Once the one side of the salmon is nicely browned, turn the fillet over and pour the glaze over top. Since the salmon won’t be thoroughly cooked, I put the entire pan into the oven and allow the fish to roast until dinner is done.
- NOTE: I started the potatoes about 30-40 minutes before I began making the salmon, so the house already smelled amazing before I started on the fillets.
Ingredients for Scalloped Potatoes (This recipe serves two/three. You can add/subtract as needed to serve more people)
- Three medium potatoes (I like to use Gold potatoes)
- Half an onion
- Flour (1/4-1/3 cup)
- White wine
- Shredded cheese (I used 1/2 bag of sharp cheddar)
- Milk (I only have skim in the house, so that’s what I used)
Directions for Scalloped Potatoes
- Slice potatoes thin (I use a mandolin, but that’s not necessary as long as the slices are all equally thin)
- Slice onion in half (you only need 1/4 onion for each layer) and slice as thin as potatoes
- Layer your dish:
- Half potatoes
- Half onions
- Sprinkle with flour (this will ultimately thicken your cheese sauce, so don’t skimp)
- Season lightly with salt and pepper
- Thumb wine lightly over mixture
- Top with a light layer of cheese
- Repeat layer, ending with cheese
- Bake in a preheated 375 degree oven for 45-50 minutes or until potatoes are fork-tender and the top is bubbling and browned.
This recipe showed me that, with a little ingenuity and imagination, I could create a fabulous, easy, “guest-worthy” meal that would satisfy all my expectations. This is a starter recipe that will impress the pickiest visitor… try it and see what YOU think!
BONUS RECIPE: I’d like to share my absolute favorite salad dressing recipe with you. This recipe makes an impressive amount of dressing that is much lower in calorie than you’d ever imagine. I have NEVER actually measured the ingredients for this dressing, so you’ll have to forgive me for not including any.
Blend the following ingredients:
- Balsamic Vinegar (a small puddle in the bottom of a salad bowl)
- Mustard (I tend to use horseradish mustard or dijon mustard)
- 1 envelope of sweetener (Equal or Splenda, depending on what’s in the house)
- 1T of a prepared dressing (I typically use a creamy dressing of some sort)
Mix ingredients together and toss with thinly sliced romaine. This is full of flavor and better than you’d expect!