It’s amazing how easy those expensive restaurant dinners can be to make at home. Not to mention fun and rewarding!
Created by: Emily Wilson
Recipes included in this meal:
Ingredients
- Asparagus
1 Pound - Baby Spinach
4 Ounces - Baking Potatoes
3/4 Pound - Fresh Chives
2 Tablespoons - Shallots
1 Tablespoon - Salmon Filets, Skinless
4 (6 Ounces each) - Blue Cheese, Crumbled
1/2 Cup - Pistachios, Unsalted
1/2 Cup - Black Pepper
- Kosher Salt
- Balsamic Vinegar
3 Tablespoons - Dijon Mustard
2 Teaspoons - Extra Virgin Olive Oil
1/4 Cup
4 Tablespoons - Mayonnaise
2 Tablespoons
Kitchen Equipment
- Paper Towels
- 1 Oven
- 2 Stove Top
- Chef’s Knife
- Cutting Board
- Fine Mesh Strainer
- Fish Spatula
- Grater
- Measuring Cups
- Measuring Spoons
- 1 Mixing Bowl, Large
- 1 Mixing Bowl, Medium
- 1 Mixing Bowl, Small
- Peeler
- 1 Saute Pan, Large (12″ or Larger)
- 1 Saute Pan, Small (8″-9″)
- 1 Sheet Pan
- Whisk
Steps for Spinach Salad with Blue Cheese and Pistachios
Prep Steps
- Finely chop a shallot to measure the indicated amount. Place in a small mixing bowl.
- Add the Dijon mustard and balsamic vinegar to the chopped shallot.
- Slowly drizzle the olive oil into the mustard and vinegar mixture, while whisking continuously, to create a balsamic vinaigrette. Season with salt and pepper to taste.
Cook Steps
- Heat a small saute pan over medium heat.
- Once pan is warm, add the pistachios and toast until fragrant, about 7-10 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to small dish to cool.
- Place the spinach in a large mixing bowl. Season with salt and pepper, and add the crumbled blue cheese. Drizzle with the balsamic vinaigrette.
- Once the pistachios have cooled, add them to the spinach salad. Toss to combine.
- Transfer the spinach salad to a serving bowl or dinner plates. Ready to eat!
Steps for Potato-Crusted Salmon
Prep Steps
- Peel the potatoes and grate on a wide-tooth grater. Wrap the grated potatoes tightly in a few layers of paper towels and place in a fine mesh strainer. Put something heavy on top to weigh down the potatoes and press out excess moisture. Let the potatoes sit like this while you prepare other ingredients.
- Finely chop chives to measure the indicated amount. Place in a medium mixing bowl.
Cook Steps
- Dry the salmon filets thoroughly. Season with salt and pepper.
- Unwrap the potatoes and place them in the bowl with the chives. Add mayonnaise, season with salt and pepper, and stir to combine.
- Scoop 1-2 tablespoons of the potato mixture on top of each salmon filet. Press it into the fish so it is evenly distributed.
- Prepare a plate with layers of paper towels. Set plate near the stove for the cooked salmon.
- Heat a large saute pan over medium heat. Add olive oil and warm.
- Once oil is hot, carefully add the salmon filets to the pan, placing the potato side down. Gently press the filets down to help adhere the potatoes to the fish.
- Sear the salmon until you can see that the potatoes are turning golden brown, about 3-5 minutes. Use a fish spatula to gently flip the filets and finish cooking until the sides look cooked through, another 3-5 minutes. Transfer the cooked salmon to the plate of paper towels.
- Transfer the potato-crusted salmon to a serving platter or dinner plates. Serve warm!
Steps for Roasted Asparagus
Prep Steps
- Snap or cut the bottom end off each asparagus spear. Discard the ends. Place the spears on a sheet pan.
Cook Steps
- Preheat the oven to 375 degrees.
- Drizzle the asparagus with olive oil and season with salt and pepper. Use clean hands to coat evenly.
- Place the asparagus in the preheated oven. Cook the asparagus until slightly tender, about 7-8 minutes. After that, flip the spears and finish roasting until tender and fragrant, but still with a slight crunch, another 3-5 minutes.
- Transfer the roasted asparagus to a serving dish or dinner plates. Serve warm!