FARMERS MARKET INSPIRATION
Bon Dimanche, the French phrase for wishing someone a Good Sunday, is something we still say at our house on Sundays.
It was a term that I came to love and appreciate many years ago when we moved our family to Paris to live for a year.
The French consider Sunday a day of rest and a day to spend peacefully with family and friends. Unlike the US, most any business is closed on a Sunday including supermarkets. You must plan your Sunday meal on Saturday and join the hustle and bustle of the farmers markets, local butchers, bakers, cheese shops, etc., gathering provisions for your Sunday meal.
That was twenty years ago and somehow the Sunday tradition has stayed with us, through my son’s crazy high school sports schedule, when he returned home from college during summers months and even now when he comes home to visit. We always try and save Sundays for a family supper.
Recently, I realized I missed that weekly tradition and have decided to make Sunday dinners a night to gather not only with family, but with friends. It gives me the opportunity to try new dishes and to bring some familiar and new faces to my table. It also seems to be a night that most people don’t have many conflicts and welcome the idea of a Sunday night supper.
Last Sunday I was inspired by all the beautiful citrus at the farmers market so I made a beautiful Slow Roasted Citrus Salmon and presented it on a big white platter. It was beyond easy to prepare and made a beautiful presentation.
Here is the menu:
Slow Roasted Citrus Salmon with a Kick
Roasted Red Potato Sticks
Campari Tomatoes drizzled with Green Goddess
Market Greens and Beet Salad
Mango Sorbet & Lemon Cookies
It was such a simple evening to pull together. My friends brought the beet salad, bread and dessert. We gathered early and finished early. Perfection!
IT GOES INTO THE OVEN GORGEOUS & COMES OUT OF THE OVEN GORGEOUS
SLOW ROASTED SALMON WITH A KICK
Here’s what you need:
1 large or 2 small fennel bulbs thinly sliced
1 1/2 large navel orange thinly sliced (save the other half to juice)
juice from 1/2 orange
2 lemons thinly sliced with seeds removed
1 large jalapeno with seeds thinly sliced *
1 bunch or small package of dill
3 1/2 to 4 pounds wild salmon filet (I used two large filets for 8 people)
3/4 cup olive oil
Sea salt * Maldon is my favorite
Fresh ground pepper
Put it together:
Preheat oven to 275.
Rinse and pat dry your salmon filets. Line your jelly roll pan with parchment paper or spray your pan.
Season your filet with sea salt and pepper.
Artfully arrange your fennel, orange slices, lemon slices and chiles over the salmon.
Squeeze the juice from the half orange over the filets.
Tuck in sprigs of dill
Pour the olive oil over the salmon filets
One more sprinkle of salt and into the oven it goes for 30-40 minutes
The tip of the knife should slide through easily & color should be slightly opaque
Transfer directly to a large platter. Garnish with additional dill as needed.
Thanks for dropping by xox Nili