Salmon Two Ways

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My dinner club mixed it up this week and instead of going out, we decided to stay in and try some new recipes. We decided to get fresh salmon from the farmers market and each cook it a different way so we could try several preparations... one baked, one poached and one grilled. After wine and appetizers we (I!) got lazy and we ended up making only two, but they turned out so great that we never missed the third. We made Poached Salmon with Dill-Mustard Sauce and Crème Fraîche-Roasted Salmon. Both recipes were fantastic and super easy.

We served the salmon with Yukon Gold potatoes (recipe below) and a salad with lettuce and cucumber from Full Circle Farms CSA, carrots and tomatoes from the farmers market and Pasta & Co. dressing (with an added splash of red wine vinegar and fresh ground pepper). Delicious. We topped it off with my friend Tara's peach and blueberry crisp and vanilla ice cream. A perfect dinner to make for, or even better, with friends.

Mrs. Young's Potatoes

1.5-2 lbs Yukon Gold potatoes (skins on)
1.5 T plive oil
3 garlic cloves, minced
2 t + ½ t salt
¼ t pepper

Bring a large pot of water to a boil. Cut potatoes in approximate 1 inch cubes. Put 2 tsp salt in rapidly boiling water. Add potatoes and boil for 8-10 minutes. Once potatoes can easily be pierced with fork, drain and set aside to cool. Toss with oil, garlic, salt and pepper. Line on a cookie sheet and broil for about 5 minutes or until browned and crispy (I had the cookie sheet on the second rack from the broil, not the top rack).