Tonight we had an amazing, quick dinner that we want to share with you.
Grilled Salmon, with a surprise
This salmon is really easy to do and has a surprising flavor twist. We use the Coffee Rub from Fire & Flavor for the salmon. They don’t even really label it for seasoning fish, but on a whim we tried a few months ago and have been sold.
So here is what we do for the salmon:
- Heat a grill pan (or grill, but the grill pan is quick and easy) over medium heat for a few minutes. Spray lightly in Pam or some other spray oil
- Take two salmon fillets, brush the flesh (not skin) side of the fillet lightly with olive oil
- Season the salmon fillet with a small sprinkle of kosher salt. Take a generous amount Coffee Rub and rub it onto the flesh side of each fillet. Rub on a thin, but full coverage, layer of the rub
- Put on the grill pan flesh side down for 3-5 minutes
- When the surface of the rub is dark, but not burnt, turn them over. Pay attention, this can happen quickly
- Cook on the skin side until desired done. You can increase the heat a little bit for faster cooking– at your own risk
Roasted New Potatoes
This is a staple in the Lundin house, and it is super simple. Our friend Lesley’s blog posted a similar recipe today that you should check out too.
Pre-heat oven to 400 degrees. Get a pound or so of new potatoes. Clean, dry and quarter them, putting them in a large bowl. Add a small amount of olive oil (this is an estimation recipe) and toss to coat. You are looking for a thin, even coat of oil on the potatoes. Add more if you need to.
Then, take a balsamic vinegar and add a small amount it to the bowl, around a half to 3/4 of the amount of olive oil, and toss to coat again. You don’t have to use really good balsamic, but don’t use the really cheap stuff. Add a few pinches of kosher salt and fresh ground pepper. You can add fresh herbs, spices or we even use those really bad dried onion flakes from the spice aisle. Get creative, if it sounds good it probably is.
Put the potatoes on a lined baking sheet (parchment paper or foil) and place on a middle to upper-middle rack in the oven. Switch from bake to the broiler on high. Cook for about 20 minutes or until the potatoes are done.
This was outside of our wheelhouse, it was a brand new recipe, but we loved it. I found it via Rod Dreher’s great blog and just had to try it. Totally worth it and not hard at all.
You can find the carrot salad recipe at Dorie Greenspan’s blog, but to intrigue you, here are the ingredients:
- 1 pound carrots, peeled and trimmed
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1/4 cup cider vinegar
- 1/2 cup canola, grapeseed or other flavorless oil
- Moist, plump currants or raisins, optional
- Coarsely chopped walnuts, optional
- Chopped parsley, optional
- Salt and freshly ground black pepper
If you are skeptical, try it. It is a really great summer salad.
So there it is folks, a home cooked dinner we both tackled in less than 30 minutes. We’re starting to get the hang of this.