As Mother Nature nudges spring along, it’s time to dream of the fresh, light meals that go hand in hand with this time of year.
How about a bright, rich pink piece of salmon perched atop a bed of polenta, piled with a mound of roasted cherry tomatoes, collapsed into their own sweetness? Well, all right then, we’re on the same page.
When I want my filets of fish to look perfect, I like to start them in a hot pan and then transfer them to the oven to finish cooking, rather than flipping them in the pan. That way, they stay intact and beautiful. If you decide to use salmon with the skin on, starting them skin down in a hot pan also ensures that delicious crispiness.
You could add any number of things to the topping here: chopped olives, different herbs, capers.
A small bunch of daffodils on the table wouldn’t hurt either.