I’ve loved the summer but I’m so ready to get back into my regular routine.
It’s been awhile since I’ve done meal prep, which means my fridge has been way out of whack. Which means…UGH. But! SUMMER! We’ve sure lived it, and our dinners mostly consisted of snacks, popcorn, tacos, take-out, with a few BBQ situations and the occasional dinner out. We suuuuuure didn’t skimp on calories this summer. Now, I have to somehow get back into the swing of things.
It’s hot out and that means that I don’t want something HOT to eat. Let’s make a salad. Let’s make a hearty salad that doesn’t make me want bread. Can that be done? Yes. With this salad of potatoes and salmon mixed with a garlicky, lemon, dill, anchovy dressing….tossed with peppery arugula so there’s no need for garlic bread. Although I wouldn’t say no if you put it in front of me
2015-16 school year. Let’s make it hearty & healthy.
Let’s gather our ingredients:
Salmon. Drizzle with olive oil. Season with salt & pepper. We’re gonna cook it in a skillet.
The garlic and anchovy gets turned into a paste thanks to a chef’s knife.
Hot oil = hot salmon.
Garlic anchovy paste goes into a jar with olive oil and lemon juice.
Salmon is done.
Oh! Potatoes. You need to boil them for about 15 minutes in hot hot water.
Half the dressing goes into a bowl.
Potatoes (that have cooled) are tossed in the dressing. Let it sit for a little bit.
They soak up the flavor.
I am 36 and I have veiny hands. This is reality.
Divide the salad between 2-3 plates.
Salmon goes on top of the salad.
You take the remaining dressing and you drizzle it on top of the salad.
This would be great for work. Just mix it all up sans the arugula and then add the arugula when you’re ready to serve.
IT’S SO GOOOOOOOOOD when you get a nice glob on the perfect bite.
Like a hearty potato salad. With salmon and arugula!
recipe slightly adapted from Real Simple
- 1 pound fingerling potatoes (about 12)
- 5 tablespoons olive oil
- 2 4-ounce pieces boneless, skinless salmon
- Kosher salt and black pepper
- 4 anchovies
- 1 small clove garlic
- 3 tablespoons fresh lemon juice
- 1/3 cup chopped fresh dill
- 4-5 cups arugula
Boil potatoes in large saucepan for 12-15 minutes, or until tender. Drain, let cool.
Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium high heat. Season the salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until opaque throughout, 3 to 4 minutes per side. Break into large chunks, set aside.
Using the flat side of a chef’s knife, mash the anchovies and garlic into a paste on a cutting board. Combine with the lemon juice and the remaining 4 tablespoons of oil in a small bowl. Season with 1/4 teaspoon each salt and pepper. Stir in the dill.
Toss the arugula and potatoes with half the dressing. Divide the salad among 2-3 plates and top with the salmon. Drizzle with the remaining dressing.