We typically go out dancing on Friday nights at the Regent and eat a light dinner from leftovers. Tonight we decided to stay home because of a busy (for us) weekend ahead. I was determined to make a nice dinner from things we have on hand and I'm happy to report it turned out pretty well!
Started with the notion of using the nice, wild caught salmon filets in the freezer because they thaw quickly. I'd recently saved a marinade recipe from AllRecipes.com that I had in mind to make. It's an Asian flavor profile and I had all the ingredients. The salmon was delicious!
We still had the red potatoes because we never got around to making the potato salad, so I wanted to use them. Got an idea from AllRecipes.com for garlic roasted red potatoes and made that, too. The time and temp on this recipe was off so I've posted an updated version of the recipe here.
Next, I wanted to use some of our nice heirloom tomatoes from John's garden. I remembered liking the Lomi Tomato side from Cuisine at Home magazine and added that to the lineup.
I will admit that we have a fairly wide variety of staples in our pantry; it is due to many years of accumulation by trying new recipes and then replacing items we like as we use them up.
Here are the recipes...
Grilled Salmon II (AllRecipes.com)
4 (4 oz) salmon fillets
1/4 cup peanut oil
2 T soy sauce
2 T balsamic vinegar
2 T thinly sliced green onion
1 1/2 t brown sugar
1 clove garlic, minced
3/4 t ground ginger
1/2 t red pepper flakes
1/2 t sesame oil
1/8 t salt
Whisk togehter all ingredients except salmon in a bowl. Put salmon fillets in a shallow dish or ziplock bag. Coat salmon with marinade for 4 to 6 hours. Grill for 10 minutes per 1" thickness. Allow to rest before serving
Garlic Red Potatoes
2 # red potatoes, quartered
1/4 # butter, melted
2 garlic cloves, minced
1 t kosher salt
juice of one lemon
1 T Parmesan cheese
Preheat oven to 425.
Place potatoes in 8 x 8" baking dish
Combine melted butter, garlic, salt, lemon juice in a small bowl and pour over potatoes. Stir to coat.
Sprinkle parmesan over potatoes.
Cover and bake for 30 minutes. Uncover and bake 10 additioan minutes, or until golden.
Lomi Tomatoes (Cuisine at Home Issue 93) 4 Servings
1 # tomatoes, sliced into wedges (Used a beautiful Brandywine)
3/4 cup sliced sweet white onion (I had sweet yellow)
1/2 cup sliced green onion
1 T sesame oil (I used toasted)
1 T toasted sesame seeds
2 t coarse Hawaiian red sea or kosher salt (I used pink Himalayan)
1/2 t red pepper flakes
Black pepper to taste.
Combine all ingredients in a bowl and mix with your hands to distribute evenly. Add pepper to taste. Cover and chill for an hour.