Salmon Recipe

Prep the salmon

Pat the 8 oz salmon fillet dry with paper towels. Place on a plate and season both sides with 1/2 tsp of the salt and 1/4 tsp of the pepper.

Make lemon-basil marinade

In a small bowl whisk together 1 tbs olive oil, 1 tbs fresh lemon juice, 1 tsp lemon zest, 1 tbsp finely chopped basil, 1 tsp minced garlic, and the remaining 2.5 tsp salt and 3/4 tsp pepper until combined. Spoon or brush half of the mixture over the salmon and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes). Reserve the other half for finishing.

Cook the salmon

Heat a nonstick or stainless-steel skillet over medium-high heat. When hot, add a light film of oil or a small pat of butter. Place the salmon fillet skin-side down if it has skin. Cook undisturbed for 4-5 minutes until the skin is crisp and the fish is cooked about two-thirds of the way up the side. Flip carefully and cook 2-3 more minutes, or until an instant-read thermometer in the thickest part reads 125-130°F for medium (or 135°F for well-done). Spoon reserved lemon-basil mixture over the top during the last minute to glaze.

Rest

Transfer salmon to a plate and allow to rest 3 minutes. This lets the juices redistribute and finishing glaze set.

Cook the potatoes

Place peeled and cubed potatoes in a medium saucepan and cover with cold water. Add 1 tbsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12-15 minutes.

Heat milk and butter

While potatoes simmer, warm 1 cup milk with 3 tbsp butter in a small saucepan over low heat until butter melts and milk is warm (do not boil).

Mash

Drain potatoes thoroughly and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Add the warm milk and butter mixture gradually until you reach a creamy consistency. Season with 1 tsp finishing salt and 1 tsp black pepper. Keep warm.

Make the gravy

In a small saucepan over medium heat melt 2 tbsp butter. Sprinkle in 2 tbsp flour and whisk constantly to form a roux, cooking 1-2 minutes until lightly golden (do not brown). Gradually whisk in 1 cup warm chicken or vegetable broth, whisking to eliminate lumps. Bring to a gentle simmer and cook 2-3 minutes until thickened. Stir in 1 tsp Worcestershire sauce if using, and season with salt and pepper to taste. If gravy is too thick, thin with up to 2 tbsp additional broth.

Finish

Spoon gravy over the mashed potatoes just before serving.

Assemble salad

In a medium bowl toss together 4 cups mixed greens, halved cherry tomatoes, and sliced cucumber.

Make dressing

In a small bowl whisk 1 tbsp olive oil, 1 tsp red wine vinegar or lemon juice, 1/4 tsp salt, and 1/4 tsp black pepper until emulsified.

Dress salad

Dress the salad lightly just before plating to avoid wilting. Toss to coat evenly.

Warm roll

Warm the dinner roll in an oven at 350°F (175°C) for 5-7 minutes or microwave for 10-15 seconds until warm. Serve with 1 tsp softened butter alongside.

Plate: spoon a portion of mashed potatoes to one side of the plate and ladle gravy over the potatoes. Place the cooked salmon fillet beside the potatoes. Add the dressed salad to the plate and a warmed roll on the side. Garnish the salmon with lemon wedges and fresh basil leaves. Serve immediately.