This dish is hands down one of the best things that I’ve made in 2014 – I’m not exaggerating. Kramer and I devoured each delicious bite, and my only regret was that I didn’t double the recipe so that we might go back for seconds. It’s deceptively simple, but tastes like something you would get in an expensive restaurant. The fish is not fussed over, and the sauce is delightfully rich and creamy, without being overly heavy. I originally saw this recipe on Food52, but I adapted it to fit with what I had in the refrigerator. Strangely enough, I didn’t have sorrel or chervil on hand, but I did have ramps (which shows you that I made this a few weeks ago) and some scallions, so I worked with those. The result was fork licking good. The salmon is roasted until just a bit crisp on the edges, and while it’s under the broiler, you just have to bring together a four-ingredient sauce, add some salt and pepper, pour the sauce over the salmon, and you’re done. I’ve got big plans to make this the next time I have someone over for dinner. The colors are lovely and the flavors hit every taste bud perfectly – you’ll be smiling with every mouthful, that I can assure you. If you don’t have ramps, which you probably don’t during this time of year, I encourage you to get creative! Arugula and spinach are easy choices, and mostly available all year long, so go ahead and throw those into the pan. Just remember to use a tender green – something like kale or Swiss chard won’t work here, because they are a bit tougher and take longer to cook. Add in some garlic if you so desire, or up the amount of red pepper flakes for a kick. This is a great base recipe for adding your own twist to, and seeing as how it’s so easy to make, I’m sure it’ll be added to your recipe repertoire to be made over and over again.
Hanging out at the beach, a glass of rosé and a dreamy brownstone.
Let’s see then, what have I been up to this week? Not too much, honestly, which is nice. We went out on Wednesday night to our favorite haunt, Burnside, but other than that, it’s been relatively quiet on the home front. We’ve been catching up on Orange is the New Black (I think we’re on episode eight, now), cooking at home and trying to go the gym a bit after majorly slacking last week. Today, though, we’re heading up to the Catskills again with our friends Tom and Val, and I couldn’t be more excited. The drive will hopefully go by much quicker with some good company in the car with us, and maybe Kramer will be more open to my podcast and stand-up comedy choices when I have people to lure over to my side.
It’s been so muggy and gross in the city this week, so the idea of fresh air, cooler temperatures and green as far as the eye can see is incredibly appealing. I’ve got a fridge full of charcuterie, cheeses, thick cut bacon and wine ready to be consumed and a fully charged camera battery, so get out of my way! The only caveat is that we won’t be able to go see 22 Jump Street this weekend since we’ll be away, but maybe we’ll have the energy after our restful respite upstate to go and see it on Sunday night. We’re bringing Settlers of Catan, of course, and a deck of cards, but what other games should we bring? Kramer says that he wants to “beat” Tom and Val in a couples game – I said that all of those games are boring and lame. You know, for lame-os. I suppose that I’m open to suggestions, though. Any thoughts? Either way, I hope that everyone has a fantastic weekend! See ya’ next week.
Clean your greens (I used ramps) and brown your butter.
Chop your greens and set aside.
Prep your salmon for the broiler.
Place your salmon under the broiler, add your greens to the butter, then add in the cream, salt and pepper.
Broil your salmon until opaque, then remove from the oven and add the sauce.
Serve warm alongside crusty bread.
- 2 salmon fillets, skin on
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes
- 3 tablespoons butter
- 2 cups fresh, tender greens (ramps, sorrel, spinach, arugula - your choice, just nothing too tough), roughly chopped
- ¼ cup chives or scallions, thinly sliced
- ½ cup heavy cream
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- Preheat your oven to the broil setting. Line a baking sheet with parchment paper, then place the salmon on it, skin down. Rub the salmon with olive oil, salt and red pepper flakes. Prep your other ingredients before beginning to cook the salmon, as this dish comes together quickly. Set the salmon aside.
- Now, for the sauce. Melt your butter in a large, heavy bottomed pan or skillet over medium heat. When the butter is melted and beginning to brown, place your salmon under the broiler and set a time for 4-5 minutes.
- Add your greens and chives to the butter, cooking until wilted, about 2 minutes. Add in the cream, then bring to a boil until slightly reduced, another 2 minutes. Season with salt and pepper. Remove the salmon from the oven when it is a little crisp on the edges and slightly opaque, slide off the skin (it should come off quite easily), place on a plate, and drizzle the greens and sauce over the salmon. Serve with crusty bread, if so desired.