Spring on a Plate: A Salmon Dinner That Feels Just Fancy Enough
The weather lately has been a bit of a mood swing—one day it’s biting cold, the next it’s a surprise 70 degrees. But looking at the daffodils and the blooming trees, it’s clear: winter is officially behind us. It’s the perfect time to pivot to lighter, fresher meals that actually taste like spring.
I’ve been leaning into a menu that celebrates the season’s early arrivals. We’re talking about wild king salmon, crisp asparagus, and the first wave of sweet strawberries. If you can get your hands on some wild king, do it. The flavor and color simply outclass the farmed varieties every time. While some people swear by complex marinades, I find that a liberal coating of coarse black pepper is all the fish needs to really shine.
I paired the salmon with something a bit nostalgic: parsley potatoes. I’m not sure how many people still go through the trouble of boiling new potatoes and peeling them by hand, but it’s worth the effort. Once you toss them with butter and a shower of freshly chopped parsley, the aroma is unmistakable. Finishing both the potatoes and the fish with a quick brown butter sauce—sizzled in a pan with a splash of lemon—really ties the whole plate together.
As for the starter, keep it simple. A quick blanched asparagus salad with arugula, sharp feta, and dill is refreshing and effortless. And if you’re looking to round out the evening, a strawberry tart with an almond frangipane filling feels like the ultimate seasonal treat. Whether you dust it with powdered sugar or glaze the berries with a little apricot jam, it’s the kind of dessert that makes the transition into warmer days feel official.