So, spent a long day out at the movies and running errands at three separate [massive] stores. Got home around 5:15 and was told I’d make dinner by 6. Buh, buh, buh.. but how am I supposed to roast this broccoli, smash these potatoes, and finish this salmon in a mere 45 minutes?
I know. Think Next Food Network Star. Think Chopping Block. Think Hell’s Kitchen. Game face? On. Set a timer; I’m goin’ for it.
OK, so, granted, it wasn’t that difficult of a “challenge” (Let me have my moment.), but there was still a lot of furious chopping and brow-wiping and unnecessarily loud time announcing.
Either way, there was only one thing I hadn’t made before, and the other two are absolutely golden. Check it out: panko and thyme crusted wild salmon, roasted broccoli with lemon and fresh parmesan, and my famous smashed potatoes with green onions.
The salmon, being the only non-tried and true recipe, was a very minor disappointment. The recipe calls for rubbing the fish in honey mustard (But not honey mustard dressing, mind you), but I’d probably prefer it to be dijon. Salmon itself a pretty sweet fish, and I think with that, as well as the salty crunchy panko business, the tanginess of the dijon would work well.
The others? Let’s just say.. Make them. You will impress. You will impress yourself. You will impress me. AND THAT’S THE MOST IMPORTANT PART.
On to the recipes.
Roasted Broccoli with Lemon and Parmesan (Concept from Amateur Gourmet who got it from my truest idol, Ina Garten):
4 stalks broccoli, cut into small-ish florets (My personal preference.. Makes them all crispy and delicious)
4-6 cloves garlic, sliced thinly
Olive oil to coat well.
Fresh cracked sea salt and pepper to taste
1/4 lemon, zested
1/2 lemon, juice of
Parmesan cheese, grated
Preheat oven to 450º. Line cookie sheet with aluminum foil and dump broccoli and garlic onto it. Pour olive oil over the broccoli, just enough to coat (Otherwise you end up with a greasy mess.. which is, well, still kinda delicious.. Shh). Get your hands all in there and make the coating totally even. Make sure you rub the oil into all the bits of the brocc! Season with salt and pepper and roast in the over for 25-35 minutes. 25 minutes will render it tender-crisp, but I like it in there around 35 minutes so it’s super crispy.
Once the brocc’s at the desired crispiness, sprinkle over with lemon zest and the juice of the lemon. Then sprinkle with parmesan cheese.. How much you want is up to you. I try to get each piece topped with a bit, but you might prefer more or.. less!
Serves: 4 very hungry people; 6 regular servings
Famous Smashed Potatoes with Green Onions:
About 9 to 10 medium to large red potatoes
1/2 stick butter, melted
1/2 C half and half or milk, warmed
1/2 C sour cream
1/2 package cream cheese
3 green onions, halved lengthwise then sliced thin
Peel half the potatoes and quarter. Quarter the unpeeled potatoes. Cover with cold water and bring to a boil. Boil until pierced easily with a fork. When ready, drain and throw back in the pot.
Dump in the butter and half and half and begin to mash. I like to leave some chunks in there so you, you know, realize you’re eating potatoes, but you can mash it as fine as you want. Then add sour cream and cream cheese and mix well. Add more milk until you reach the desired consistency. Add sour cream and salt to taste. Finally, add in green onions and mix well. To keep warm, set the potatoes in a double boiler and add a little extra milk so they don’t dry out.
Panko Crusted Salmon with Thyme (Inspiration from here):
4 servings of salmon, either filets or cut from a bulk piece. Make sure there are no leftover pin bones!
4 teaspoons olive oil
Salt and pepper to taste
2 T dijon or honey mustard
2 teaspoons chopped fresh thyme
2/3 cup panko bread crumbs
2 T chopped Italian parsley
1/2 teaspoon Hungarian sweet paprika
Preheat oven to 400°. Set the salmon on a foil-lined baking sheet skin side down. Sprinkle with salt and pepper.
In a small bowl, combine the mustard and 1 teaspoon of the thyme. In another small bowl, mix the panko with the remaining 1 teaspoon of thyme, 4 teaspoons of olive oil, parsley, and paprika. Rub the mixture evenly on the salmon. Top with the panko mixture and salt. Pop in the oven for 12-14 minutes (test at 10) or until it is almost completely firm to the touch and flakes when poked with a fork. Serve at once.