I went to Whole Foods hungry. Rooooookie mistake (and I'm no rookie). I DID plan to eat lunch there, but there's this thing about me. I'm the most laid back person you know- except when I like things a certain way. Like shopping the grocery store in order.
And at Whole Foods, that order is to start in the produce department, then back to the wine & cheese, meats, and then up and down each aisle. Finally, the hot/prepared/deli foods section. All that to say, I contemplated eating first, and then shopping, but I just couldn't do it.
I had to go in order. OCD much?
So I snacked the heck out of the samples (yes, I did sample the cheeses 4 times), but still suffered from HungryShopperBuyingSyndrome. My bank account and this recipe are proof.
I have never before purchased or cooked with Truffle oil. But I know I love it (especially on fries), and it made it's way into my cart. I don't care if all the fancy chefs on Food Network think it's overrated and over used.
It's really, really good on these parsnip fries.
Plus, at $15 for a tiny little 1.86 oz bottle, I won't be using it every day. IMHO (in my humble opinion...my sister didn't know what it meant either), it's worth the splurge to have on hand when you want to make something a little extra special, but these fries would be just as tasy without it.
As for the rest of the recipe, wild caught Alaskan salmon was on sale (and made it's way into my cart), arugula is my favorite green, and they all just composed themselves into a meal.
I like it when inspiration hits and I actually have the time to work it out in the kitchen. Convenient that my fridge was (overly)stocked as well. It might not be the last time I go to Whole Foods hungry!
Roasted Salmon with Leeks, Simple Arugula Salad, and Truffled Parsnip Fries- serves 2
(prepare the salmon & fries, put the salmon in the oven when the fries are halfway done)
2- 3oz wild caught salmon filets
1 teaspoon extra virgin olive oil
1/4 teaspoon lemon juice
1 leek, white & light green parts thinly sliced (reserve about 1 tablespoon for the salad)
salt & pepper
1. Preheat oven to 425 degrees.
2. Line a small baking sheet with aluminum foil.
3. Rinse salmon & pat dry. Sprinkle sparingly with salt & pepper (fresh fish shouldn't need much), and drizzle with the oil & lemon juice.
4. Scatter leeks on top of salmon.
5. Bake 10 minutes or until no longer translucent (do not overcook- that's a sad thing to do to good fish!)
Truffled Parsnip Fries
1. Preheat oven to 425.
2. Spray a baking sheet with olive oil.
3. Cut parsnips into 1/4-1/2 inch slices, then lay those slices flat and cut again into 1/4-1/2 inch fries.
4. Place fries into a mixing bowl and drizzle with extra virgin olive oil. toss to coat evenly.
5. Sprinkle with salt, pepper, and arrowroot. Toss very well until evenly coated.
6. Spread fries on baking sheet, ensuring none are overlapping or croweded. Use two sheets if needed, you want them to crisp, not steam.
7. Bake for 8 minutes, then flip fries and bake 8-10 minutes more, to your desired crispness.
8. Remove from oven, drizzle with truffle oil and a generous pinch of sea salt, and toss to evenly coat.
9. Serve immediatley (if you haven't already eaten them all).
Simple Arugula Salad
2 handfuls baby arugula (you know that's how you measure too!)
1/2 of a small pear, thinly sliced
1 tablespoon leeks, finely diced (the ones you saved from your salmon prep)
2 teaspoons extra virgin olive oil
2 teaspoons white wine vinegar
1 teaspoon fresh lemon juice
1/2 teaspoon honey
salt & pepper to taste
1. Place the arugua, pears, and leeks in a medium bowl.
2. Add all other ingredients (oil thru pepper) to a small glass jar.
3. Shake jar vigorously (or whisk with a fork) until combined.
4. Drizzle dressing over arugula, toss to coat.
486 calories, 21g fat (3g saturated 12g monounsaturated, 4g polyunsaturated), 370mg sodium, 57g carbohydrates, 14g fiber, 21g protein
*Thank you to Wild Hare Organic Farm for many of the local & seasonal produce we are able to use in our recipes.