The Meal Plan:
Sat (L) leftover sweet potato and quinoa (S) Potato salad with smoked fish
Sun (S) leftover potato salad (S) brats with broccoli salad
Mon (Dentist AM, yoga PM) - leftover brats
Tues - Salmon with Orzo and Broccoli
Wed (yoga)- leftover salmon
Thurs - pizza or pasty
Fri (Minoqua for Beef-a-Rama)
Lunches - sandwiches and fruit
Potato Salad with Smoked Fish (modified from Milk Street Tuesday Nights)
Potato salad for supper? Just potato salad? Yes, but it's not "just" potato salad. Nor is it your standard mid-western ubiquitous yellow-tinted potato salad. This seems to be influenced by a more European style, German/Scandinavian flavored potato salad. And really, this was a "why hasn't someone come up with this earlier" kind of recipe. Turning a simple side into a main dish with the addition of smoked fish. Brilliant really.
I used Lake Superior whitefish for this. The Husband found it too mild, which is what *I* liked about it. I would absolutely make this again, but perhaps use some smoked salmon. I'll try and remember to report back. Recommended.
Serves 4
2 lbs red potatoes, cut into 1" cubes
6 medium radish, halved and thinly sliced
5 tbsp white wine vinegar
1/2 cup sour cream
3 tbsp horseradish (I used 2 tbsp spicy brown mustard with horseradish)
2 tbsp olive oil
8 oz smoked trout (I used whitefish)
2 tbsp fresh dill, chopped
2 tbsp fresh chives, chopped
For the potatoes: Prepare a pot with a steamer insert, place diced potatoes in pot and bring to a boil. Steam for about 10 minutes or until potatoes can be easily pierced with a fork or knife. When the potatoes are finished, drain and put in a large bowl. Toss with 2 tbsp white wine vinegar, 1/2 tsp salt and pepper. Place in fridge for about 20 minutes or until just barely warm.
For the radish: toss radish and 2 tbsp white wine vinegar in a small bowl. Set aside. (My note - this could be skipped if you prefer a bi more "bite" to your radish in the finished dish).
For the dressing: combine the sour cream, horseradish (or in my case, the mustard) 1 tbsp white wine vinegar and olive oil in a bowl and set aside.
When the potatoes have cooled, carefully fold in the dressing. Add the smoked fish, radish, dill and 1 tbsp chives. Serve with the extra chives sprinkled over the top.
Salmon with Lemon-Herb Orzo and Broccoli (Eating Well, Sept 2021)
This was one of the few recipes that came together in the time indicated. This is also one of those "why didn't I think of that" recipes - cook orzo pasta and broccoli, serve with salmon. A bit of a no brainer, really. But sometimes when life is going a gazillion miles and hour, having a simple recipe is one less thing to *think* about.
This was simple, this was tasty, this was easy to assemble on a weeknight. I simplified a bit more by grilling my salmon - one less pan to clean up and the house doesn't smell like fish. Recommended on all accounts.
Serves 4
1 cup orzo, preferably whole-wheat
2 cups chopped broccoli (about 1/2 head)
3 tablespoons extra-virgin olive oil, divided
1 ¼ pounds skin-on salmon fillet, cut into 4 portions, patted dry
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
4 tablespoons chopped fresh herbs, such as tarragon, chives and/or parsley
2 teaspoons lemon zest
1 tablespoon lemon juice
Bring 2 quarts water to a boil in a large saucepan. Add orzo and cook according to package directions, adding broccoli for the last minute of cooking. Drain and rinse with cold water.
Meanwhile, heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle salmon with 1/4 teaspoon each salt and pepper. Add to the pan, skin-side up, and cook until golden brown, 3 to 5 minutes. Flip and cook until the flesh is opaque, 3 to 5 minutes, depending on thickness.
Whisk 2 tablespoons oil, herbs, lemon zest, lemon juice and the remaining 1/4 teaspoon each salt and pepper in a medium bowl. Add the orzo and broccoli; stir until combined.
Serve the orzo mixture with the salmon and drizzle with the remaining 1 1/2 teaspoons oil.
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