Weekend O' Parties

This weekend was a non-stop party in my world. Yesterday, Melanie and I hosted a bridal shower at the pool for our friend Denise. We had a great time sipping mimosas, catching up and snacking poolside. (As I write this I'm trying to ignore that my back is ridiculously sunburned.) I tried my hand at making my favorite sandwich from Dean & DeLuca to share:

Smoked Turkey, Brie, and Apricot Mustard Sandwiches

Makes 10 small sammys

3/4 pound smoked turkey

1/4 cup aprictot preseves

1/4 cup any kind of Dijon mustard

1 small head Bibb lettuce

1 8 oz wedge of brie; scrape off white stuff and slice

2 small, ripe pears, sliced thinly

1 bag mini French rolls (I think I used Pepperidge Farms; but you can really use any white bread)

Whisk together apricot preserves and mustard. Paint top and bottom of each roll with mixture. Layer 2 slices of turkey, 1 slice of brie, one slice of pear, and one piece of lettuce. Enjoy!

We also celebrated Father's Day with both sides of the family. Today Dave and I hosted my side of the family at our house. We had simple plans to grill, since the family was following us back home from church, so there was no time to really prepare. Too bad the downpour was timed right when we needed the grill. Dave was a champion and got the job done, but definitely sacrificed comfort and outfit for our dining pleasure! Genny was reminiscing about past celebrations and asked for the following recipe:

Broiled Salmon and Mustard and Crisp Dilled Crust

serves 2

1 slice high-quality sandwich bread, crusts removed

1 oz plain, high-quality potato chips, crushed into rough 1/8-inch pieces, about 1/4 cup (thick-cut and kettle-cooked are best)

1 1/2 Tbsp chopped fresh dill leaves

2 skin-on salmon fillets, each about 8 oz. and 1 1/4-inches thick

1/2 tsp olive oil

1/4 tsp table salt

Ground black pepper

1 Tbsp Dijon mustard

Adjust one oven rack to top position (three inches from heat source) and second rack to upper-middle position; heat oven to 400 degrees

Pulse bread in workbowl of food processor fitted with steel blade until fairly even 1/4-inch pieces (about like Grape Nuts cereal; about 1/3 cup), about 10 one-second pulses. Spread crumbs evenly on rimmed baking sheet; toast on lower rack, shaking pan once or twice, until golden brown and crisp, 4 or 5 minutes. Toss together bread crumbs, crushed potato chips, and dill in small bowl; set aside.

Increase oven setting to broil. Line baking sheet with foil and place salmon on foil. Rub each fillet evenly with 1/4 tsp oil; sprinkle with salt and pepper. Broil salmon on upper rack until surface is spotty brown and outer 1/2 inch of thick end is opaque when gently flaked with paring knife, 7-9 minutes. Remove fish from oven, spread each fillet evenly with mustard, and press break crumb mixture onto fillets. Return to lower rack and continue broiling until crust is deep golden brown, about 1 minute longer. Use spatula to transfer salmon to serving plates, leaving skin behind on foil.

About the Recipe:

• Make extra of the crumb mixture and freeze it. It's so nice to just pull it out next time without any fuss. 
• Also, I often make this with a large fillet of salmon and cut it afterward. When I do this, I ask the butcher to take the skin off. 
• Watch the fish closely when you put it back in with the crumbs. It burns fast. If the worst happens, just brush the burned topping off and keep going!

Quick Grill on a Windy Night

I eyeballed some ridiculously expensive fish called Copper River salmon at the grocery store last weekend and bought it, much to the detriment of my grocery budget. It did not disappoint. 

The Copper River flows in the state of Alaska, and salmon that originate there are challenged by its length (300 miles) and its strong, cold rapids. As a result, Copper River salmon are strong and robust with a healthy store of natural oils and body fat, making them among the richest, tastiest fish in the world.

I used one of Ina Garten's recipes for an easy, tasty marinade and grilled the salmon up quickly right before the storm hit on Sunday night. 

Ina's Asian Salmon

One side fresh salmon, boned but skin on (three pounds)

Marinade:

2 Tbsp. Dijon mustard

3 Tbsp. soy sauce

6 Tbsp. olive oil

1/2 tsp. minced garlic

Light charcoal briquettes or turn gas grill on high. Brush grill rack with oil to prevent sticking. While the grill is heating, lay the salmon skin-side down on a cutting board and cut crosswise into four equal pieces. Whisk together mustard, soy sauce, olive oil and garlic in a small bowl. Drizzle half the marinade onto the salmon and allow it to sit for 10 minutes. 

Place the salmon skin-side down on the hot grill; discard the marinade the fish was sitting in. Grill for 4-5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4-5 minutes. The salmon will be slightly raw in the middle, but will continue to cook as it sits. 

Transfer the fish to a flat plate, skin-side down, and spoon the reserved marinade on top. Allow the fish to rest for 10 minutes. Remove the skin and serve warm, at room temperature, or chilled.

Notes on the Recipe:

• Any dijon mustard will work great—even country style with the mustard granules. 
  
• I halved the recipe. 
  
• Keep an eye on your salmon if it's thin! 
  
• Do not confuse this with another Ina recipe called "Eli's Asian Salmon." I made it once, and it was a little strange.