Meg Makes: Don't fight the crowds; this romantic dish is quick

Meg Makes: Don't fight the crowds; this romantic dish is quick

My husband, Rob, and I cooked this dinner for our anniversary about a month ago — and agreed that it was just as good, or possibly better, than a dinner out. Brown butter sauce is really, really decadent (mostly because its basic ingredients are butter and seasonings), so this recipe will be given a home in our special-occasion recipe repertoire.

Not only is it delicious, it's also quick. I think the gnocchi was the ingredient that took the longest to prepare for and cook, and we put the entire meal together in less than a half-hour.

Salmon in brown butter sauce

2 salmon fillets

1/4 teaspoon tarragon

1/4 teaspoon marjoram

1/2 teaspoon dill

1/2 teaspoon dried parsley

1 dash granulated garlic

a pinch of kosher salt and freshly ground pepper

3 tablespoons olive oil

Mix spices and seasonings in a small bowl. Heat olive oil in skillet and put salmon skin side down in it. Pour half of spice mixture on each fillet. Cook until skin is crispy, flip and keep on heat until salmon is cooked through.

GNOCCHI in brown butter sauce

1 17-ounce package gnocchi (I used whole wheat)

11/2 sticks butter

1/2 cup chopped walnuts

1/2 cup craisins

1/2 teaspoon rubbed sage

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

Boil water; cook and drain gnocchi according to the package directions. As water boils, toast walnuts in a small skillet on stovetop, stirring continuously, being careful not to burn them. They'll smell delicious when they're ready.

Melt butter in a large saucepan. After it melts, add walnuts, craisins, sage, salt and pepper. Cook until butter browns up and gets a little frothy. Again, be careful not to let it burn. Add gnocchi and stir to coat.

We ate these with a side of delicata squash, which I seeded and cooked in the microwave. It won't need to be seasoned, and it's especially good with the brown butter sauce. You'll also want to serve this with some crusty bread for soaking up all that butter.

Meg Dickinson is a local communications professional who spends many of her waking hours daydreaming about food. To submit a recipe for her consideration, email her at

Sections (1):Living
Topics (1):Food

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