It was a dark and stormy night. Rain, sleet, snow, wind, cold . . .
So we lit a fire in the fireplace, and invited a friend to join us for dinner and a hot game of Scrabble.
Oli kept the menu simple, quick, healthy and delish. He also brought a bit of summer to the table in that this recipe is a wonderful warm weather dish, but we think it works anytime. Tangy sweet cucumbers and simple boiled potatoes paired perfectly with fresh salmon.
Dagrún Ása, Oli’s daughter has always loved this salmon dish. So it’s fitting that we titled this entry Dagrún Ása’s Favorite Salmon. Thank you Dagrún Ása. I think we enjoyed this as much as you do!
1 cucumber thinly sliced
1/4 cup white wine vinegar
2 tablespoons sugar
1/2 teaspoon salt
1/4 cup finely chopped parsley
1. Put cucumber into a large bowl. Add vinegar, sugar, salt and parsley. Gently stir to combine.
2. Marinate, uncovered for 4-5 hours before serving.
1. Peel potatoes and keep submerged in water until cooking.
2. While salmon is baking, boil potatoes until firm-tender.
1 1/2 pound salmon fillet
1/4 cup dry white wine
Salt and coarsely ground pepper
1/4 red bell pepper
1/4 yellow bell pepper
1 carrot, peeled
2 1/2-inch length of white part of a leek, washed
2 1/2-inch length of green part of a leek, washed
3/4 cup cold butter (1 1/2 sticks)
Preheat oven to 400 F
Prepare the vegetables
1. Cut bell peppers, carrot and leeks into equal 2-inch lengths.
2. Cut peppers into very thin strips.
3. Carefully slice a thin piece from carrot so that you can lay it flat on a cutting surface. Slice the remaining round surfaces to form a “square” carrot. Carefully cut carrot into thin sheets. Stack sheets and cut into very thin match-like slices (Julienne).
4. Cut green and white portions of leek in half lengthwise. Stack and cut into Julienne.
5. Toss veggies to combine into one colorful mix.
1. Cut salmon into 4 equal serving portions and arrange in a buttered, oven proof dish.
2. Drizzle wine over salmon.
3. Season with salt and pepper.
4. Divide veggie mix atop each piece of salmon.
5. Top each portion with a few pats of butter.
6. Bake in preheated oven for 10 minutes.
7. Plate salmon. Pour wine/butter sauce and pan juices over each serving.
*Don’t forget to boil the potatoes while the salmon is in the oven.