Well, we have yet to start summer here in my neck of the woods but that doesn’t stop me from grilling. Somehow I keep thinking that if I cook summer food and drink summer cocktails it will just have to show up. Hopefully, sooner than later. Obviously, no one got the memo that I’m grilling summer food tonight because it’s cloudy, raining cats and dogs, and cold.
On a happier note, I’m thrilled with tonight’s dinner. It is packed full of flavor and color. Nice on the palette and easy on the eyes. I never really jump for joy about eating salmon, but slide a potato cake laced with chives, garlic, sheep’s milk cheese, and some grilled veggies next to it on my plate and I’m a happy girl. This whole meal is incredibly easy and a great way to use up leftover smashed potatoes. It presents well, tastes delicious, and is even worthy of company.
Preheat Oven to 450°
1 Side of Salmon
About 2 Tablespoons of Olive Oil
About 1 Tablespoon Dijon Mustard
A little Sea Salt & a couple grinds of Pepper
About 1 teaspoon Chopped Garlic
About 1 Tablespoon Snipped Fresh Dill
Place side of salmon on a parchment covered baking sheet. Pat dry. In a ramekin, mix together the olive oil, Dijon, salt, pepper, garlic, and dill. Spread on salmon. Set Aside.
Potato Cakes with Sheep’s Milk Cheese
Leftover Smashed Potatoes ( I had probably 4 cups or a little more)
Drizzle of Olive Oil
Few Grinds of Sea Salt
Few Grinds of Pepper
About 1 teaspoon of chopped garlic
Several sprigs of Chives, snipped small
1/2 Brick of Sheep’s Milk Cheese, crumbled
Place potatoes in a large bowl and go through them lightly with a potato masher. Drizzle olive oil, about a Tablespoon or so, add the salt, pepper, garlic, and chives. Mix well with the potato masher but don’t over work them. Add the cheese and gently stir with the potato masher until everything is combined.
Form into patties. Set Aside.
If you don’t have a dairy issue, serve the potato cakes with sour cream and chives sprinkled on top. If you do have issues with dairy, you can make a little tartar sauce with mayo, a splash of rice wine vinegar, a little dried thyme, and fresh chives on top.
1 Small Eggplant
1 Small Yellow Squash
1 Small Zucchini Squash
(The above amounts will of course change depending on how many people you are feeding.)
2 teaspoons Garlic, chopped
Fresh Thyme, about 2 sprigs of leaves
Slice the eggplant, the yellow squash, and the zucchini squash, lengthwise. About 1/2 inch thick or so. In a ramekin, stir together the olive oil, garlic, thyme leaves, and sea salt.
Brush onto vegetables. Set Aside.
Preheat your grill to medium-high. Place a good amount of olive oil in a large skillet (non-stick, I didn’t use one and it was a mess) and warm on medium-high. Everything is going to cook in about the same amount of time give or take just a few minutes.
Place the salmon in the preheated oven and bake for about 20 minutes. Meanwhile, place the potato cakes in the hot oil and cook on one side until browned then flip. While the potatoes are browning on the first side, place the vegetables marinated side down first on the hot grill and cook for about 7 minutes. Flip and cook about another 5-7 minutes.
Serve with a yummy wine…simple and delicious!