Recipe Wednesday: Salmon & Herb Potatoes, Green Beans, & Mushrooms

As my day is spent primary with log files and shell commands, I am always in front of a screen. I absolutely love what I do but by the end of the workday the last thing I want to do is look at another {TV, phone, computer} screen. Looking for a productive way to relax in the evening, I’ve become enthralled by the art of cooking in the past 6 months. There is something inherently satisfying about using your hands to create a meal for your family. Even if the dish doesn’t turn out absolutely perfect, it’s pure magic. The extraordinary contradiction of precision and creativity that embodies cooking fascinates me and the simple, receptive motions of chopping the vegetables, stirring the pans, or mixing the pasta dough is actually therapeutic; it requires just enough focus. I’ve fallen hard for the craft and I simply can’t get enough – consuming a never-ending feast of cookbooks and cooking focused podcasts in an effort to become a better, more knowledgeable chef. While I still have a great deal to learn – that process never stops, I’m certain – I am relishing the journey; I think Cameron is as well 😉 I’ve found the best way to perfect the art is to practice (duh!) and today I wanted to share one of our go-to meals. It’s got great flavor and comes together in a snap.

To begin, you want to prepare all of the necessary ingredients so you don’t find yourself frantically chopping mushrooms when it was time to add them to the pan two minutes ago! As someone who has struggled with allergies to pesticides even after we’ve switched to all organic produce (the belly aches are terrible…) I’ve had a great deal of success with the Honest Company Fruit & Veggie Wash. I use it on all my non-porous produce and love it! After spraying the wash on the produce, allow it to sit for 2 minutes and then wash and dry the produce, business as usual.

For this recipe, you will want to medium dice the potatoes, pick the thyme leaves off the stems and roughly chop the leaves. If you don’t have thyme on hand, we’ve enjoyed this dish with rosemary, sage, and oregano as well! If you have them all, try a variety and see what flavors speak to you the most. Continuing with the produce, peel and mince the shallot, snap off the ends of the green beans and thinly slice the mushrooms. Mix the shallot with the juice of a whole lemon and set aside.

When the produce is chopped and ready to go, bring a pot of salted water to a boil. While the water is beginning to boil, heat a tablespoon of olive oil over medium-high heat. Add the potatoes, seasoning with salt and pepper and your choice selection of herbs. When I took the photos for this recipe, I used thyme. Cook, stirring enough to ensure the potatoes don’t stick to the bottom of the pan until the potatoes are brown (about 12 minutes).

When the water is boiling, add the green beans and cook for 2 minutes. You are looking for the green beans to be crunchy and a bright green, yet slightly softened. Drain the green beans and run cold water over the beans or submerge the beans in an ice bath. Set aside to allow them to cool.

Included a whole-sink-shot for posterity 😉

Returning back to that pan of potatoes, it’s time to add the mushrooms! Cook for 10 minutes or until the mushrooms are browned and crispy. We love them super crispy but that’s entirely a personal preference; if you like mushrooms with a bit more softness cook for less time. Next, add the green beans and season the mix with salt and pepper. Cook for 2 more minutes or until the green beans are heated through. Transfer the cooked veggies to a large bowl and quickly wipe out the pan.

Moving forward, it’s time to cook up dat salmon! Pat the salmon dry with a paper towel and season with salt and pepper. Add a tablespoon of olive oil to the pan and allow it to heat up over medium-high heat. Add the salmon, skin side down, and cook for 3-4 minutes. Flip and cook for another 3 minutes.

Finally! It’s time to put together your delicious dinner. Add the mustard to the shallot-lemon juice mixture. Slowly whisk in 2 tablespoons of olive oil and add this mixture to the bowl of cooked vegetables. You just want to add enough dressing to lightly coat the veggies; likely there will be extra. Divide the vegetables between 2 plates and add a salmon fillet to the top. Garnish with a bit of extra herb and ENJOY!!