Simple weeknight dinners that provide a healthy balance of what we need as well as beautiful flavors are what I gravitate towards. Oh, and preferrably simple as well! 🙂 One of my go-to week-night dinners was taken up a notch after I took a trip to San Fancisco this summer and enjoyed a lusciously slow baked King salmon at Boulibar in the Ferry Building.
The depth of yum, as I describe it in this week’s episode, is elevated as the quality flavors included in the vinaigrette turn a simple dish into a luxurious weeknight meal.
By incorporating the quality staples we have in our épicerie into our seasonal dishes, the improvement of flavor and thus our dining experience, can be tremendous. Let me show you how to take a basic salmon, vegetables and rice recipe to an entirely new level of delicous. Tune in to the full episode below.
Links from the Episode:
- Posts mentioned:
- Wūsthof Epicure Chef’s Knife (my favorite!) and it’s on sale!
- Quarter baking sheets
- Butter crocks, Le Creuset
- Fish stainless steel flexible spatula
- Shirtini, blue stripe boyfriend shirt
- My go-to top quality extra virgin olive oil for vinaigrettes – Lucini. Most grocery stores, especially specialty stores carry it, but you can purchase it online.
Lucini — extra virgin olive oil for vinaigrettes
~Cook & Share! I would love to share your Simply Luxurious Kitchen inspired experiences from your kitchen! Tag me on Instagram with @thesimplyluxuriouslife #tslkitchen and your post could appear on my Instagram feed. Many readers have already shared their meals inspired by recipes from TSLKitchen. Check out TSLL’s IG Story Highlights – titled, Viewers’ Recipes. And see the most recent shares since Season 1 wrapped up as viewers began to explore the recipes in their own kitchens.
Check out previous episode from Season 2 of The Simply Luxurious Kitchen
Season 2 Premiere – Moules Marinière à la Crème
Season 2, Episode #2, My Friday Night Lemon Butter Shrimp Pasta
Season 2, Episode #3, Apple Tart Tatin, plus How to Polish Copper Simply & Easily
Season 2, Episode #4, Herbed Trout with Citron Beurre Blanc
Slow Baked Salmon, Champagne Vinaigrette Vegetables and Black Rice
Salmon & Rice
- 2 servings salmon deboned and remove the skin
- 1 tablespoon extra virgin olive oil
- coarse sea salt and pepper for seasoning
- 1/2 cup black rice (forbidden rice)
- 1 small shallots Optional to season your rice
- 1 tablespoon champagne vinegar
- 2-3 turns freshly ground pepper
- 1/2 teaspoon top quality Dijon mustard
- 3 tablespoons extra virgin olive oil Lucini's is the brand I always have in my epicerie for dressings
- 1 cup sugar snap peas de-stem and prepare to be blanched
- 1 floret broccoli chopped into bite-size pieces
- 2 tablespoons extra virgin olive oil
- coarse sea salt and freshly ground pepper
- Preheat the oven to 250 degrees Fahrenheit. Prepare the salmon (debone, and remove the skin if you desire). Season with salt and pepper. Coat with olive oil. Place the salmon on a parchment lined baking sheet. Cook in the oven for 20-30 minutes (depending upon the type of salmon you use and your oven - check at 20).
Black Rice (Forbidden Rice)
- Optional: Saute 1 small shallot in butter.
- Add the rice to toast with 1 tablespoon of unsalted butter in a saucepan on medium heat. It takes about 3-5 minutes. Then add about 2-4 cups of water and bring to a boil. Once it reaches a boil, reduce to medium-high heat and cook uncovered for about 20 minutes or until al dente. Drain the rice to remove the water. Then mix 1 tablespoon of unsalted butter with the rice while warm.
- Roast the broccoli or any vegetable that needs to be roasted (my favorite is broccoli, but any vegetable you love will work). Cook at 400 degrees for 20-30 minutes. Season with salt and pepper, 1-2 tablespoons olive oil. Roast these before you cook the salmon or after, but you will not be able to cook the salmon and the broccoli together.
- Bring water in a separate dish to blanche your vegetables. Salt the water.
- Add the sugar snap peas to the boiling water and blanche until bright green, but not entirely soft - about 2-3 minutes. Using a strainer, remove the sugar snap peas from the water and immediately place in a ice bath to stop the cooking unless you want them to be a bit softer.
- In a small bowl, mix with a fork or small whisk the champagne vinegar, Dijon mustard and pepper. Add the olive oil and mix. Set aside.
- Add the vegetables to the rice, add the vinaigrette and toss to coat all ingredients. Place a serving size as a bed for your salmon on your plate. Place the warm salmon on the rice and enjoy! (serve warm or cold)