Oh I crave these little things.. Shishito peppers are gorgeous green pops of flavor and so easy. They’re a two bite easy app and I love them with a cold crisp white wine. Add them to a hot oiled cast iron pan, make sure they are spread out and have room to charr. Otherwise do […]
Tonight was all about the coconut curry take out that I am missing. I had a can of coconut milk and a coveted piece of salmon I was saving in the freezer. It was a pretty good substitute for take out, but left me with more dishes than a take out container would have. Crispy […]
It’s so hard to believe!!!! We are open!!! A labor of love to say the least. We’ve been in here creating, unboxing, painting, working and crying a bit, if I’m honest. Will they come? Will they buy? Will this be a success?? I have to do it. I’ve dreamt of this for years and fear […]
I love the tradition of a meal, the ritual of the gather and feast at a table at the end of the day… I love the time spent reconnecting. Our tables see so much, hear so much; its wood grain holds all our secrets and dreams. Many dinners at home start and finish with a single slab of wood as a serving board, eating first with the eyes. Mounding vegetables, herbs, hunks of bread, a chicken, salmon, whatever…with no real rhyme or reason. Somehow it feels like a more approachable way to eat and it is my favorite way to share a meal with family and friends.
Preheat oven to 425. Take a slab of fresh salmon, place on a parchment paper lined baking sheet. Drizzle with olive oil, smoked paprika, salt and pepper. Sprinkle capers, chopped black olives, quartered artichokes from a jar, chopped sun dried tomatoes, handful of whole garlic cloves, pesto, sliced lemon, fresh thyme sprigs. Pour about 1/2 to 3/4 cup of water in sheet pan, (not over the salmon). I always cut a whole lemon and put in the water. Place in mid oven. The water steams and keeps the salmon tender, the high heat cooks it quickly and a bit crispy. Timing depends on the size of your fish. Watch it for the opaque color change, the firming up of the salmon and the coloring of the crispy ends. Use the roasted lemon for a great garnish, a citrus squeeze when serving. The olives, capers, artichokes etc will release their oils, get crispy and add incredible flavor onto the salmon.
Photos by Olivia Reed Photo