Last week I asked my buddy Cal, a chef, if he could whip up a recipe for the Coho Salmon I caught on Lake Superior back in March. The guy didn’t hold back with what he offered to me, that, when I made it, I wanted to make sure you get this just in time for Mother’s Day.
Yes, Mother’s Day typically means brunch. Personally, I feel most brunches on this special day are expensive for the product you get. Why pay $10-15 a person on a meal that will most likely consist of eggs (one of the cheapest proteins) that will be overcooked and potatoes/hash browns (one of the cheapest starches) that’ll be undercooked? Plus, literally everyone and their mother will be packing in long waiting lines to dine in the chaos.
This is why I avoid the restaurant crowds and cook in home – going off the rationale that if a mom thought, back in the day, that the finger-painted artwork from her 5-year-old was the greatest thing ever, why would the sentiment change if it was you (many years later) making a phenomenal meal for her that won’t break the bank like a measly brunch?
Let’s dig in while there’s still time to plan out her big day meal:
Ingredients
– 1 lb of Salmon (3-4 servings)
– 2 lbs of small, Yukon Gold or Fingerling Potatoes
– 3 Limes (1/3 cup of Lime Juice)
– 2 Lemons (1/3 cup of Lemon Juice)
– 1/3 cup Honey
– 1 tbsp. Dijon Mustard
– Fennel (1 head)
– Shallot
– 1 tbsp. Rosemary
– 1 tbsp. Thyme
– 1 tsp Sage
– Olive Oil
– Salt
– Black Pepper
Salmon – 30 minutes
Preheat Grill to Medium High
Rinse in cold water and pat dry. Slice in 4 oz. portions. Coat with olive oil and season with salt and pepper. Let it rest on the counter for 20 minutes (do not put back in fridge). Grill for 6-7 minutes (medium doneness). Let sit for 5 minutes.
Potatoes – 30 minutes
Wash and pat dry. Toss with 2-3 tbsp. of olive oil and slowly add chopped rosemary, thyme, and sage. Roast in oven at 350°F for 20-25 minutes until tender.
Vinaigrette (can be done the night before) – 30 minutes
Preheat oven to 350°F
Remove tops of fennel, trim bottom, and dice like an onion. Toss with 2-3 tbsp. of olive oil until well coated. Place on sheet pan and roast for 12-15 minutes until tender and aromatic. Let cool, then add to the vinaigrette (listed next) you can make while they’re in the oven roasting:
In a blender, combine lime and lemon juice and zest, ¼ of a shallot (minced), honey, mustard, 1 tsp black pepper, and a few fennel fuzz tops. Slowly add ¼ cup olive oil.
Serve with vinaigrette on salmon and accompany with potatoes.
* If mom wants some green veggies like broccoli, beans, etc., you can roast them in the oven for 10-15 minutes and top with vinaigrette.