- 4
Ingredients
- For the potatoes:
- 1 pound baby potatoes, any kind will do
- 2 large cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- For the salad dressing:
- 1/2 cup olive oil
- 1/2 cup red wine vinegar
- 2 tablespoon dijon mustard
- 1 tablespoon minced red onion or shallot
- 1 teaspoon dried thyme
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- For the fish:
- 2 lbs salmon fillets, bones removed
- 1 1/2 teaspoon salt
- Oil for the pan
- For the lemon, butter, caper sauce:
- 3 tablespoons butter
- 2 tablespoons lemon juice
- 1/3 cup capers
- 1 clove garlic, minced
- Pinch of salt
- Salad and Toppings:
- 2 heads red bibb lettuce, washed and torn into pieces
- 4 hardboiled eggs, peeled and cut in half
- 1/3 cup thinly sliced red onions
- 1 avocado cut into slices or formed into roses
- 1/2 pound feta cheese, crumbled
- 1/2 cup cornichons
- 8 tomato wedges or 1/2 cup cherry tomatoes
- 1 cup mixed olives
- 24 dilly beans
- Lemon wedges
- Parsley for garnish
Preparation
Step 1
of toppings. My personal favorites are roasted potatoes, dilly bean, cornichons (aka gherkins), hard-boiled eggs, olives, feta, avocado, and of course, wild salmon. You can really let your creativity shine when it comes to toppings, though. Fresh or canned tuna is traditional, I think, but any other protein would work just as well and don't limit yourself on the veggie opportunities. Great creative!
- on tape and loving it. It's about finding and embracing your creativity (whatever that means to you) and living life to the fullest. It's not cliche, I promise. I have always thought of myself as an adventurous person willing to take measured risks and not one to really go along with the crowd or bow down to authority. After college I bought a one-way ticket to Maui, lived there for a few months, and then traveled the world for six years while working on a small cruise ship. I definitely haven't walked the typical path. But over the last few years, I feel life has been a become a bit boring and monotonous. Grad school will do that to you. Don't get me wrong, though, I love what I'm doing for work and I couldn't ask for a better partner, but I also feel like the adventurous side has taken a bit of a backseat. Noah and I talk about it all the time and we have some plans in the works for breaking out of this rut that I'm super excited about (more to come soon, hopefully!). But if you're like me, and need some inspiration to help you take hold of your creativity again, I highly recommend checking out
makes 4 large or 6 small salads
You can either plate these salads on individual plates or make one huge platter to share. If you're sharing just be sure your guest don't steal all the goodies. Also, as I mentioned above, the toppings are totally customizable. Pickled and roasted veggies work great. I've also done goat cheese and herb-marinated feta.
4 hardboiled eggs, peeled and cut in half
1 avocado cut into slices or formed into
1 cup mixed olives
1. Preheat oven to 350°. If using larger baby potatoes, cut in half. If using smaller ones, leave whole. Toss potatoes will olive oil, garlic, and salt and place in a baking dish. Cover with tin foil and bake for 35-40 minutes or until easily pierced with a knife. Set aside until needed
2. While the potatoes are cooking, whisk together the salad dressing ingredients. Set aside until needed. Prep toppings as needed until potatoes are done
3. Reduce oven heat to 250°. Place salmon filets on a lightly oiled baking sheet and season evenly with salt. Cover loosely with tin foil and bake for ~40 minutes or until internal temperature reaches 135-140°. Remove from oven and let cool slightly
4. When fish is almost done, melt butter in a saucepan. Whisk in lemon juice, capers, and salt. Remove from heat
5. To assemble salad, divide lettuce among number of plates you're using. Drizzle about 2 tablespoons of dressing over lettuce. Top salads evenly with potatoes, eggs, red onions, avocado, feta, cornichons, tomatoes, olives, and dilly beans (I like to make small piles of each ingredient). Place salmon on top and spoon 1 tablespoon lemon, butter, dill sauce over fish. Garnish with lemon wedges and parsley. Dig in!
Welcome to Traveling Fork! We're Becky and Noah and we live for good food and off-the-beaten path adventures.
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