Salmon, salsa, beans, and potatoes. 7/2/18

Finally found some decent salmon to buy to start in on our two pescatarian dinners this week.

Pan roasted salmon with Greek salsa, new potatoes, and green beans

John used the America’s Test Kitchen technique for cooking the salmon which starts with a quick brine and continues with beginning the cooking in a cold pan with a scattering of salt in the bottom. It came out quite well.

I had a lot of vegetation to deal with. I made a Greek salsa from cucumber, tomatoes, olives, capers, and onions in a vinaigrette. It was really tasty and when dinner was over I ate the rest of it! Since I could not find loose small new potatoes I opted for some larger ones and steamed them cut into quarters. I added some butter/olive oil and mint at the end. They were super good.

I continue to have problems with green beans. These were pretty mealy. I think that I need to buy them the day of a meal rather than when I am doing my weekly shopping. After two disappointing renditions I think I’ll give them a rest for a while.

 

This entry was posted in American, Fish, Kitchen tips, pescatarian, Vegetables and tagged , , , . Bookmark the permalink.

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