Salmon with Anchovy Butter

IMG_3096I've never been a big fan of anchovies–I think it stems from a childhood aversion to all things "fishy." But like many other things I've grown to love (pickles, brussels sprouts, eggplant), I was intrigued by the salty, complex taste of anchovies after having an amazing Caesar salad at a recent dinner–so when I stumbled across this simple recipe using some of my other favorite ingredients I couldn't wait to try it. IMG_3099


IMG_3097I've since made it twice and it's officially a winner–simple with only a few ingredients and hardly any prep time–and any leftover butter is just as delicious soaked up by some crusty bread.


Salmon with Anchovy Butter (from The New York Times)

3 tablespoons unsalted butter, softened4 anchovy fillets, minced1 fat garlic clove, minced (or 2 small ones)

½ teaspoon coarse kosher salt

Freshly ground black pepper

4 (6- to 8-ounce) skin-on salmon fillets

2 tablespoons drained capers, patted dry

½ lemon,

Heat oven to 400 degrees. In a small bowl, mash together butter, anchovies, garlic, salt and pepper.In a large ovenproof skillet, melt about half the anchovy butter. Add fish, skin side down. Cook for 3 minutes over high heat to brown the skin, spooning some of the pan drippings over the top of the fish as it cooks. Add capers to bottom of pan and transfer to oven. Roast until fish is just cooked through, about 8 minutes.Remove pan from oven and add remaining anchovy butter to pan to melt. Place salmon on plates and spoon buttery pan sauce over the top. Squeeze the lemon half over the salmon and serve immediately.


Farmer's Market Quinoa Sauté

I actually can't take any credit for this recipe, and have to give it all to the lovely Kristin of Iowa Girl Eats -- a really great and healthy blog that my dear friend Greta introduced me to. It's always nice to find some new and interesting ways to use quinoa, and the lemon-honey dressing on this recipe is wonderful. The only changes I made to Kristin's recipe were using carrots in place of zucchini and goat cheese instead of feta (my personal preference). It made an excellent dinner (and lunch the next day), and is incredibly healthy to boot. You can find the recipe here

Cornmeal and Green Onion Waffles

What's that you say? Green onion waffles? Makes me think of green eggs and ham. Which, in fact, could go very well with this savory spin on waffles. Not being able to resist using my waffle maker for all meals, I found this delightful recipe on another great blog, Joy the Baker. Joy, who is obviously very smart, also appreciates that waffles should not only be for breakfast. Although you can of course serve this for breakfast. Or lunch. Or dinner. Or a mid-afternoon snack, preferably accompanied by a mimosa. In any case, if you are in possession of a waffle iron I strongly encourage you to try it immediately. Cornmeal and Green Onion Waffles (serves 3-4, adapted from Joy the Baker)

1 1/4 cup all-purpose flour

1/4 cup cornmeal

1 1/2 teaspoons baking powder

1 teaspoon granulated sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon coarse ground black pepper

1/3 cup melted butter

4 large eggs

1 1/4 cup buttermilk

4 tablespoons chopped green onions

3 tablespoons chopped cilantro

Salsa, eggs, and avocado, sliced (I used a tomatillo salsa which was great)

Set your waffle iron in a level, clean surface and turn on to preheat.

In a large bowl, whisk together flour, cornmeal, baking powder, sugar, baking soda,  and salt.

In a medium bowl, whisk together eggs, butter, and buttermilk.  Add the wet ingredients, all at once to the dry ingredients.  Add the chives and parsley.  Stir until just incorporated.  Try not to over-mix the batter.  If a few lumps remain in the batter, that’s ok.

Cook according to your waffle machine instructions.

While the waffles cook, fry up some over-easy eggs in a frying pan.

Serve waffles with fresh salsa and hot fried eggs.  Top with avocado, extra green onions, and cilantro.  Waffles are best served immediately.