Our Spontaneous Dinner Party

Russ and I both love having company and even though I generally like planning ahead and being organized sometimes the best things are those that are unplanned. This afternoon we had heavy downpours and thunderstorm that knocked out my parents’ power and took down a few of their trees. Since they were in the dark and Russ and I had just planned on staying in tonight and cooking we invited them to come over for dinner. Mary Margaret was driving home during the torrential rain and since she could barely see to drive she stopped by our house to wait for it to let up some before driving home. We opened a bottle of wine, pulled out some cheese and crackers, and got our spontaneous dinner party started. Mom and Dad came over later and Mary Margaret, after a little convincing, stayed through dinner. Since it was unplanned it almost made me relax a little more about everything. The house was fairly clean, but I didn’t feel the need to swiffer the floors. Dinner was already planned and we just added a little more to it. It was a relaxing, wonderful evening with great company!

I made Oven Roasted Salmon with Tomato Relish for dinner tonight and served it with a side of sautéed spinach and wild rice. To make the salmon you heat the oven up to 500 with the baking sheet in it. While it is heating up you take the salmon fillets and make shallow cuts in the skin side of each. Then rub them with olive oil and sprinkle them with salt and pepper. Once the fillets are ready and the oven has reached 500 degrees turn it down to 275 and remove the baking sheet. Place the salmon fillets skin side down on the baking sheet and put them in the oven. Roast them until they are done to your liking. While they are roasting chop the tomato, shallot, garlic, and basil. Combine them in a bowl with the olive oil, red wine vinegar, salt and pepper. When the salmon is done serve the relish on top of the fillets.

This was a very quick and easy recipe and the salmon turned out very moist. The salmon had a nice simple flavor to it, but I was really expecting it to have a stronger flavor from the roasting process. The relish was wonderful and I always love the combination of salmon with tomatoes and shallots, but at the same time it was nothing new or exciting. In hindsight I wish I had tried one of the other relish recipes offered - Spicy Cucumber Relish, Tangerine and Ginger Relish, or Grapefruit and Basil Relish. It also reminded me a lot of Giada’s Salmon Baked in Foil only it wasn’t as flavorful. The other relish recipes are very intriguing to me, so I think next time I’ll let Russ grill the salmon and then I’ll try one of the more exciting relishes. All in all it was a good meal with great potential. Russ rates the Oven Roasted Salmon with Tomato Relish an 8.

Oven Roasted Salmon, Cooks’ Illustrated March / April 2008
Serves 4

1 skin-on salmon fillet (1 and ¾ - 2 pounds), about 1 and ½ inches at thickest part (see note)
2 teaspoons olive oil
Table salt and ground black pepper
1 recipe relish (recipe follow)

Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees. Use a sharp knife to remove any whitish fat from belly of fillet and cut into 4 equal pieces. Make 4 or 5 shallow slashes about an inch apart along skin side of each piece, being careful not to cut into flesh.

Pat salmon dry with paper towels. Rub fillets evenly with oil and season liberally with salt and pepper. Reduce oven temperature to 275 degrees and remove baking sheet. Carefully place salmon skin-side down on baking sheet. Roast until centers of thickest part of fillets are still translucent when cut into with paring knife or instant-read thermometer inserted in thickest part of fillets registers 125 degrees, 9 to 13 minutes. Transfer fillets to individual plates or platter. Top with relish and serve.

Fresh Tomato Relish
Makes about 1 and ½ cups

¾ pound ripe tomatoes, cored, seeded, and cut into ¼ inch dice (about 1 and ½ cups)
½ small shallot, minced (about 1 tablespoon)
1 small garlic clove, minced or pressed through a garlic press (about ½ teaspoon)
1 tablespoon extra-virgin olive oil
1 teaspoon red wine vinegar
2 tablespoons chopped fresh basil leaves
Table salt and ground black pepper

Combine all ingredients in medium bowl. Season to taste with salt and pepper.