june 13, 2012 dinner

we still had a fillet of copper river sockeye to get through (and boy, were we dreading that!), but wanted to do it a bit differently than monday night's version. so we decided to bake it instead of pan saute. basically the same ingredients went into it (shallots, garlic, fresh parsley, dill and oregano, lemon juice, salt, pepper, butter and olive oil), but we baked it, yo.
 you definitely get more of a sauce doing it on the stovetop, and continually spooning what's in the pan over the fish as it cooks, but this way yields a firmer flesh and more subtle flavor. quite nice.

i also had some arugula to use up, so i assembled this salad. (another great find from everyday paleo) it's topped with a warm, aromatic dressing that is as fun to make as it is delicious. chop up some bacon, fry it up, toss in some chopped shallots when it's almost done, sweat those for a couple minutes, add some olive oil to the pan, then drizzle that still warm mixture over the greens to wilt them. top with chopped walnuts, a drizzle of balsamic (we used a blood orange balsamic - yum!) and some fresh cracked pepper, and you have yourself one amazing salad.

here is the salmon, served alongside some wilted rainbow chard, simply cooked up with garlic and olive oil (i added the stems first, then garlic, then the leaves). i could have plated this a bit better, sure, but i was hungry!