Serious Eats: Recipes

Dinner Tonight: Roasted Salmon and Potatoes with Cucumber Relish

[Photograph: Blake Royer]

When I'm after elegance, my go-to is salmon. It's easy to cook well, delicious, and relatively inexpensive. I also tend to look for recipes that use the oven instead of the stove top—a way to introduce good caramelization on the fish without creating that lingering fishy smell that we all love so much.

I adapted this recipe from Real Life Entertaining, a glossy book by Jennifer Rubell with photographs of fabulous people eating fabulous things. Normally I don't go for that kind of cookbook, but I was pulled in by the ease and elegance of her recipes. Making full use of the oven, small potatoes and wedges of lemon cook alongside the salmon, which is coated with mustard seeds and fresh dill. A fresh yogurt sauce—bit of garlic, lemon juice, more dill, and chopped cucumber—is simple to throw together, while the rest of dinner is ready in 20 minutes.

It's nothing hectic, and the result is wonderful.

Roasted Salmon and Potatoes with Cucumber Relish

About the author: Blake Royer founded The Paupered Chef with Nick Kindelsperger, where he writes about food and occasional travels. After a year in Estonia, he's now living in Chicago.

Printed from

© Serious Eats