Saturday, August 29, 2009

Savory Saturdays

Last month my friend, Dyan, and I took a 3 ingredient cooking class through Whole Foods. I loved the dishes that we learned to make, and tonight Megan and I were in the mood for Salmon, not Corn Dogs (what everyone else ate because they don't like fish) :)

Sous Chef: Megan

Recipe: Slow Cooked Salmon Perfection by Chef Joy at Whole Foods

Salmon Fillets, skin on or off (we used frozen fillets tonight, but fresh fish is so much better, and in season right now :)
Sea Salt
Fresh Dill

Pre-heat oven to 200 degrees. Cover cooking sheet with parchment paper to prevent sticking. Arrange Salmon on dish. Sprinkle with Salt and minced Dill. Bake for 40 minutes until barely done (the fish will continue to cook after it is out of the oven, so don't overcook in oven).

Recipe: Lemon Potato Salad by Chef Joy at Whole Foods

4 medium Potatoes (about 3 cups) Yukon Golds or Red Potatoes work well, no peeling (reserve potato water to thin dressing)
1 lemon, juice & zest
1/2 cup mayonnaise

Cut potatoes into bite sized pieces. Place in a pot and cover with water. Add a generous pinch of salt. Boil until potatoes are done, about 20 minutes.

Meanwhile, in a large bowl whisk mayonnaise, lemon zest & lemon juice (I only used a couple teaspoons worth because I don't like the lemon flavor to be too over powering). Use the reserved potato water to make a thin consistency.

When potatoes are done, drain in colander and add to mayonnaise mixture while still warm. Toss gently. Season with salt and pepper if needed. Let salad rest for at least 5 minutes so sauce can soak into potatoes.

Critiques ~

Megan: Fish- "Too much dill." Potatoes- "This is perfect!"
Emily: Fish- "Fresh fish would taste better, but this is still good." Potatoes- "These are so good!"

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