Pan Roasted Salmon

By: Julie Andres (La Medusa)

Serves: 4 to 6

1 (2-pound) salmon fillet

1 Teaspoon extra virgin olive oil

Salt and Pepper

1 Cup flour

Preheat oven to 375 degrees F.

Remove any pin bones from salmon fillet using needle nose pliers.

Cut fillet into 4 to 6 equal pieces, depending on desired portion size.

Heat a sauté pan over medium heat. Be sure to use a pan with an oven-safe handle and select a pan large enough to hold all of the fillets. Add olive oil.

Season salmon on both sides with salt and pepper, then dredge lightly in flour.

Place the fillets in the pan, skin side down. Let sear until golden brown, 3 to 4 minutes. Transfer to center rack of oven and cook for 5 to 6 minutes, depending on thickness of fillets and personal preference.

Remove pan from oven and carefully turn the fillets over. Serve immediately over Grandma’s Greens.

Salt Roasted Fingerling Potatoes

By: Julie Andres (La Medusa)

Serves: 4 to 6

2 Pounds fingerling potatoes (similarly sized)

1 Tbsp kosher salt

2 Tbsp extra virgin olive oil

Pinch of cayenne pepper

1 Teaspoon red wine vinegar

Preheat oven to 375 degrees F.

Thoroughly wash and dry potatoes.

In a large bowl, combine potatoes, salt, olive oil, cayenne and vinegar. Toss until evenly coated. Spread potatoes onto a cookie sheet and roast on center rack of oven until soft when pierced with a knife, 30 to 40 minutes.Remove from oven and let sit just until potatoes are cool enough to handle. Cut each potato in half lengthwise and adjust seasoning to taste. Serve warm.