My garden is blooming! Mostly Herbs and weeds, but you’ve got to start somewhere. This may sound incredibly corny, but there is something so exciting and wonderfully joyful in watching seeds begin to sprout up through the earth. It’s a raw sense of pride that I can’t seem to stop indulging in. And until my veggies start producing I am more than satisfied to incorporate all of my fresh herbs into my meals.
With that in mind Paul and I had a simple, elegant, and herby supper last night. Roasted Salmon with lovely Rosemary Potato Stacks and a Veggie Tureen with Fresh Thyme. This is an easy meal that looks beautiful and will impress everyone! Perfect for a warm evening dinner party or a romantic evening watching the first season of Game of Thrones…I know, we are way behind!
Potato Stacks on Rosemary Skewers:
1 large Idaho potato thinly slice
6 4” sprigs of fresh rosemary
6 tbsp’s olive oil – approx
Poke a hole roughly through the center of each potato slice (I used a sturdy straw and poked through stacks of about four potato slices – save the little potato discs!). Line up the holes of about ten potato slices – you want the pieces to be poking out randomly, just make sure the holes are in line so you can skewer the stack with ease. Force a sprig of rosemary through the top of each potato stack pulling so that about an inch in left sticking out of the top. Cut the bottom of the rosemary so that ½ an inch is sticking out of the bottom. Drizzle each stack with olive oil, sprinkle with salt and a little lemon zest, and crack over some black pepper.
Bake on a parchment lined cookie sheet at 375’ F for about 45 minutes or until the potatoes are golden and crispy.
2 Vine tomatoes – sliced ¼ inch thick across the belly, then sliced in half
1 largish zucchini – sliced ¼ inch thick
a handful of fresh thyme – I have both lemon and yellow thyme in my garden so I used both, but any fresh thyme with work
Coat the bottom of a pie dish/tureen/casserole dish/whatever you want really with olive oil. Starting around the outside edge begin alternating layers of zucchini (I always start with zucchini) and tomato, continue around the whole dish – don’t pack them in too tightly, you want to make sure you have enough for the whole dish. For the next row continue the same pattern, but in the opposite direction (purely visual).
Once the dish is prepped to your liking decorate the “seems” between the rows and along the edges with sprigs of thyme, also jam a little bouquet in the very center – push this part down, the other sprigs can just rest on top. Drizzle the whole thing with olive oil, crack some pepper and sprinkle with salt.
Bake at 375’ F for about 45 minutes or until the veggies are nice and browned and perfectly roasted – shrunken, but not mush.
Baked Salmon with Rosemary, Lemon Zest and Potato Dots:
2 pieces boneless salmon – about ½ pound each. I keep the skin on, but either way
about a tbsp Lemon Zest
Reserved potato dots from the potato stacks
salt and pepper
a few rosemary leaves
Place the salmon, skin-side down, on the parchment lined cookie sheet next to the potato stacks. Generously salt and pepper each piece. Sprinkle with lemon zest. Randomly scatter the potato dots over the top. Scatter the rosemary leaves around and on top of the salmon.
Place the cookie sheet in the oven at 375’ F, with the salmon towards the back and the potatoes towards the door of the oven, for about 45 minutes or until the salmon is just firm and nice and crispy on top.
The beauty of this meal is that everything goes into the oven together and finishes at the same time. Easy Peasy and oh so tasty!