I like to prepare Valentine’s Day dinner at home, far away from overcrowded restaurants. Because the meal is my celebration too, I want it to be easy, leaving me time to focus on my sweetie. This year I am going to cook the Roasted Salmon with Thyme Vinaigrette I created last year. I liked the dish so much; I included it in my new book, Weeknight Fresh and Fast. The vivid thyme sauce seasons the fish and dresses a salad of delicate baby greens too, making it 2 recipes in one. Add smashed Yukon gold potatoes (more about those in a minute), and the main course is complete.

On Sunday, I will pick up fresh (or thawed frozen) wild Alaskan king salmon at Santa Monica Seafood, Gelson’s or Whole Foods markets. Alaskan salmon has a subtle flavor, underscored by a wonderful richness. In addition to being a favorite of mine, it is raised and fished using sustainable practices, and is healthful too- a win, win, win. I will make the vinaigrette for the fish and salad when I get home from shopping.

To start off the meal, I plan on sautéing sliced fresh Chanterelle mushrooms with shallots and a little of the thyme already on hand for the fish. I will mound the mixture on toasted pain rustic, and serve it with flutes of sparkling rosé, so we can nibble and chat while I finish the cooking. An even easier starter- a luscious soft cheese with crisp crackers.

Now for the smashed potatoes: cook unpeeled 2-inch Yukon gold potatoes in boiling salted water until just tender, for about 20 minutes. Then drain and let cool for 10 minutes. Wrap the warm potatoes in a kitchen towel and press gently to flatten to 1-inch. These steps can be done when you first walk in the door on Monday evening; the potatoes can sit for up to 2 hours before the next step. Sprinkle with coarse kosher salt and freshly ground pepper and sauté in a little olive oil until brown and crisp on the outside, for about 5 minutes per side. If you have fresh rosemary on hand, chop a little and add it to the oil in the skillet before cooking the potatoes.

For dessert: Fresh berries topped with whipped cream flavored with rum, vanilla and brown sugar; or serve the berries with a purchased chocolate sorbet. I am finding sweet blueberries and juicy blackberries at farmers’ markets, but if you can’t get to a fresh market, good blueberries grown on beautiful farms in Chile are available at most grocery stores.

Roasted Salmon with Thyme Vinaigrette

Kristine Kidd

Makes 2 servings

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Course Seafood

Servings 2

Ingredients

  

• ½ tablespoon dijon mustard
• 2 teaspoons Champagne vinegar or white wine vinegar
• 2½ tablespoons extra-virgin olive oil, plus more as needed
• 1 tablespoon minced shallot
• 2 teaspoons minced fresh thyme
• Coarse kosher salt and freshly ground pepper
• 1 3 ⁄4 pound salmon fillet
• 3 cups 3 ounces mixed baby lettuces

Instructions

 

• Preheat the oven to 425°F. In a small bowl, place the mustard. Whisk in the vinegar. Gradually whisk in 2½ tablespoons oil. Mix in the shallot and thyme. Season the vinaigrette to taste with salt and pepper. Brush a small baking dish with oil. Place the salmon in the dish, skin side down. Spoon ½ of the vinaigrette over the salmon. Let marinate for 15–20 minutes at room temperature, or refrigerate for up to 1 hour.
• Roast the salmon until almost cooked through, about 15 minutes. Let it rest while preparing the salad.
• In a bowl, toss the lettuces with the remaining vinaigrette. Divide the salad between 2 plates. Cut the salmon in half and put one piece alongside the salad on each plate. Serve right away.

Notes

Tips

The recipe easily doubles to serve four, or provides leftovers for a salmon salad dinner the next night. For convenience, make the vinaigrette a day ahead of time. You can also double or triple the dressing to have extra to use on salads later in the week.

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Salmon photo by Kate Sears, from Williams-Sonoma Weeknight Fresh and Fast