Day 1, Week 2

We're starting a brand new week of cooking and I am excited to show you what I have in store for these next few days! Our first recipe will be some crispy skin salmon topped with shaved zucchini drizzled with a lemon ginger dressing. For sides, a simple arugula salad with red wine vinegar, and roasted potatoes with garlic and parsley. Let's get cooking!

Crispy skin salmon topped with shaved zucchini, and lemon ginger dressing

(serves 2, double recipe for 4)

Ingredients:

- 3/4 lb salmon fillet, skin on, cut in half.

- 2 shallots, finely chopped

- fresh basil (2 handfuls)

- thumb size ginger, very finely chopped

- juice of lemon

- 1/4 tsp cayenne pepper

- 1 zucchini, shaved

- 6 tbsp extra virgin olive oil

Directions:

In a bowl, mix 4 tbsp olive oil, lemon juice, ginger, and cayenne pepper. Season with salt & pepper.

In a pan over med/high heat, add 2 tbsp olive oil. When the oil is really hot, add salmon fillets (skin side down) & cook for 5 mintues (until skin is crispy). Lower the heat a little, flip the salmon, add the zucchini and cook for 2 minutes. Put zucchini over the salmon fillets on plates, drizzle the dressing over.

Roasted potatoes with garlic and parsley

(If you are making the entire meal, start with the potatoes as they take the longest to prepare.)

Ingredients:

- 3 yukon gold potatoes (buy a bag, we'll need some for tomorrow) peeled and cut into wedges

- 2 garlic cloves, finely chopped

- fresh flat leaf parsley (a good handful), finely chopped

- 3 tbsp extra virgin olive oil

- 1 tbsp butter

Directions:

Preheat oven to 350 degrees. In a pan over medium/high heat, add 2 tbsp olive oil. When the oil is hot, add garlic and potatoes. Cook for 5-7 minutes (until potatoes look a little translucent). On a sheet pan, add potatoes and garlic, 1 tbsp olive oil, and butter. Give it a quick stir to cover the potatoes with oil and butter. Roast for 20 minutes (until potatoes are tender).

In a bowl, add the potatoes, parsley, and season with a good amount of salt & pepper.

Easy arugula salad with red wine vinegar

Ingredients:

- Arugula (about 2 handfuls)

- Red wine vinegar

- salt & pepper

Directions:

In a bowl toss arugula with a little red wine vinegar. Start with 1 tbsp and taste. Add a little more if you would like more acidity. Season with salt & pepper.

You should have potatoes, basil, arugula, and garlic left for the week.