Perfect Salmon Recipe

Reflecting on Lockdown and Weeknight Dinner Inspiration

Five years ago, as the initial lockdowns began, I recall the apprehension of the unfolding pandemic. Prepared for a prolonged period at home, we stocked up on a month’s worth of food, secured masks and sanitizers, and established a home office, anticipating a relatively brief isolation.

Reality diverged from our expectations. The virus intensified, confinement persisted, sourdough starters thrived, and beans became a dietary staple. While not dire, it was undeniably challenging.

Yet, that era holds cherished memories, particularly family meals shared three times daily. Ordering a box of Alaskan wild sockeye salmon to share with neighbors felt like an extraordinary indulgence.

This sentiment endures. Wild salmon, whether from a fish market or grocery store, roasted in butter, evokes vivid recollections of our quarantined family table. The partially completed puzzle, pushed aside for dinner, and the salmon salad lunches the next day – these memories are triggered by this exceptionally flavorful dish.

Featured Recipe: Butter-Roasted Salmon

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Weeknight Dinner Plan

Monday: Coconut Curry with Potatoes and Greens

Hetty Lui McKinnon’s new coconut curry recipe, featuring potatoes and greens, blurs the lines between a hearty chowder and a vibrant curry. Enjoy it as a soup or over rice. Utilizing store-bought Thai curry paste as a flavor base, the recipe builds depth through frying the paste before incorporating stock and coconut milk. Consider adding cubed tofu for enhanced protein and textural harmony with the potatoes and greens.

Tuesday: Cauliflower Shawarma with Spicy Tahini

Melissa Clark’s cauliflower shawarma recipe, paired with spicy tahini, is a favorite for its delicious tahini and the warm spice notes of the cauliflower florets. Serve with warm pita bread, diced tomatoes, red onion, black olives in olive oil, tahini sauce, and a drizzle of amba.

Wednesday: Quick Citrus-Soy Chicken Ramen

Utilize rotisserie chicken as the foundation for Christian Reynoso’s quick citrus-soy chicken ramen. For an enhanced flavor profile, substitute soy-sauce chicken legs from a Chinese barbecue shop if available in your area.

Thursday: Sizzled Bratwurst with Mashed Potatoes

Eric Kim has created a delightful recipe for sizzled bratwurst accompanied by mashed potatoes. Reflecting on past experiences, a similar dish was a frequent meal, enjoyed with strong mustard and caramelized cabbage alongside the potatoes – reminiscent of simpler times.

Friday: Chicken Perloo

Transition into the weekend with another Eric Kim creation: chicken perloo. Adapted from a recipe by chef Rodney Scott, this dish resembles Lowcountry jambalaya or a roux-free gumbo. Once prepared, you’ll recognize its unique character as perloo.

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Additional Recommendations

Paula Bohince’s two new poems are featured in the London Review of Books and are recommended reading.

Alex Seitz-Wald’s comprehensive report in The Ellsworth American covers the 50th Maine Fishermen’s Forum, highlighting the lobster industry’s concerns about declining lobster landings, which are at a 15-year low.

Finally, discover “This Is Real,” a new track from Feeble Little Horse – a unique auditory experience. Enjoy cooking, and until next week.