Recipes

The other night, we ate grilled salmon, roast potatoes, and fresh greens tossed in oil & vinegar. It was an absolutely perfect summer meal: simple to prepare and full of delicious flavor.

I purchased the salmon last month on sale in the frozen section and marinated it for 24 hours in my fridge. The potatoes were roasted in the morning (before the heat of the day), put in a casserole dish in the refrigerator, and then reheated in the microwave just before serving. I washed the greens and tossed them while the potatoes were reheating and Daniel was grilling.

Honey Ginger Grilled Salmon

1tsp ground ginger
1tsp minced garlic
1/3c soy sauce
1/3c orange juice
1/4c honey
1-1/2lbs salmon

1. In a large self-closing plastic bag, combine first 5 ingredients; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade.

2. Refrigerate at least 1 hour (more ideally 8-24 hours, turning bag every few hours to distribute marinade).

3. Preheat grill to medium heat. Remove salmon from marinade. Grill 12-15 minutes per inch of thickness or until fish flakes easily with a fork. Brush with leftover marinade up until the last 5 minutes of cooking time. Serves 4.

Oven Roasted Potatoes

1/8c olive oil
1T minced garlic
1/2tsp dried dill weed
1/2tsp dried parsley
1/2tsp crushed red pepper flakes*
1/2tsp salt
4 large potatoes, cubed**

1. Preheat oven to 475 degrees.

2. In a large bowl, combine oil, garlic, dill weed, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet.

3. Roast for 20-30 minutes in the preheated oven, turning occasionally to brown on all sides. Serves 4.

*These potatoes have a bit of a zing to them, almost reminiscent of curly fries. If you don’t like anything spicy, omit the crushed red pepper flakes.

**I also chopped a large green bell pepper that was about to go bad and threw it in with the potatoes. It was a great addition.