Casual Easter meal with Mom and my brother. SIL is soaking up the sun in Florida, so I was free to make one of my favorite proteins, which she does not eat: salmon.
I am obsessed with Alaskan salmon specifically.
I made a Cook’s Illustrated recipe that calls for briefly broiling, then finishing in a low oven, a whole side of salmon which has been salted/rested for several hours first, then brushed with honey. I have a special stash of uber-local honey I bought last summer that I broke out for this application.
To eat with the salmon, I made a family favorite: sliced and liberally buttered potatoes in a foil packet on the grill.
As a first course, I made a mashup of several asparagus/burrata/prosciutto recipes I saw online (including this one). Basically, I made a bed of tender homegrown lettuce (first harvest of the year!!), dressed with olive oil, sea salt and lemon. Atop that, I then laid some blanched/shocked asparagus spears. I made some rosettes of prosciutto, and nestled a ball of burrata in each one. Those went on top of the asparagus, along with some homemade buttery bread crumbs, some toasted chopped pistachios (standing in for pine nuts), and another squeeze of lemon. It was great! The play of flavors and textures was awesome.
For dessert, this Martha Stewart daffodil cake, which I reported on over in the baking discussion.
