Beat the heat with herbed salmon over a green, herby salad
It's amazing how the weather dictates what we want to eat, isn't it? Even if you're not consciously trying to cook with the seasons, you want braises and stews when it's cool out, and food that is lighter and brighter when it's warm.
This decidedly warm-weather salmon is bathed in an olive-oil-and-herb mixture and cooked at a fairly low temperature to let it cook through without browning, and give it a very tender texture. Then it's perched on a pile of spring-y greens — you can use any baby lettuce mix you like, or create your own. Mix that with a pile of additional fresh herbs, toss with some fresh lemon juice and good olive oil, and the whole thing tastes like late spring has willed itself into a meal.
Would I eat this in November? Sure. But I am craving it now.
Sometimes I like salmon to be browned and crispy, but in this case I was going for a more delicate, poached texture so the herbs would retain their color, and the whole dish would be soft and gentle. Summer is peak season for wild Alaskan salmon, which has a more pronounced salmon flavor than farm-raised; I used Coho salmon here, with a deep, rich, reddish-orange color. Grab it when you see it.
You could cook the salmon ahead of time and let it cool to room temperature. Then dress and assemble the salads just before cooking, which makes this a great recipe for a relaxed summer lunch.
• Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman/