Slow Roasted Citrus Salmon

This salmon was a nice change from the usual grilled salmon with salt and pepper I usually make. New Seasons had 283,920,382 types of citrus at the time, and I ended up picking one that had a very grapefruit-y essence that was fine for me, but not for someone else in the house. I should have definitely should have gone with the tried and true blood orange, but I wanted to try something new.

Going low and slow with all that oil and citrus made for a very, very, very moist salmon. Not a chance that this sucker is drying out unless you try to overcook it. A mandoline is going to be your friend. I had everything in the oven in probably 10 minutes.

Don’t be scared by the jalapeno. I really thought it’d be spicier based on how spicy it was pre-roast, but it was really mild when all was said and done. It added a little more depth to a bright, yet rich, piece of salmon.

And now I’m out of salmon in the freezer. I have to back to buying it at the store like a normal human. What’s the world coming to?

Inspiration: Bon Appetit

Ingredients

  • 1 fennel bulb, thinly sliced
  • 1 orange, thinly sliced with seeds removed
  • 1 Meyer lemon, thinly sliced
  • 1 jalapeno, thinly sliced
  • 2lbs, skinless salmon fillet
  • 3/4 cup olive oil
  • sea salt and pepper

Preparation

Preheat the oven to 275 degrees. Toss the fennel, orange slices, lemon slices, and jalapeno into a shallow baking dish. Season with salt and pepper.

Season the salmon on both sides with salt and pepper before placing on top of the fennel citrus mixture. Pour the olive oil all over.

Roast the salmon, uncovered, until it’s just about cooked through. 30-40 minutes should be plenty of time, but my fillet was really thick. I went to 40 and tested it with my thermometer. Internal temp should be about 145 degrees.

Transfer the salmon to a platter and spoon the fennel citrus mixture on top. Taste for salt and pepper.

Weekly Reads 17

I burned myself out working three 14-hour days in a row for no reason. Well, no reason other than I had the time and was on a roll. Take it from me–if you don’t have to, don’t. Even if you have to, try not to. That much brain power and screen time aren’t good for your well-being. I made some post-work plans this week just to ensure I’ll disconnect at a reasonable hour. You gotta do what you gotta do.

The weekend was a great reprieve. Nearly no work. I hardly checked email. The sun was out all day. I walked over 8 miles in the sunshine. I have to store up that vitamin D when I can. The Timbers had another great, fun-to-watch game. I ate a Figlia egg salad sandwich [my favorite!] and tried their housemade hazelnut milk in a latte. Game changer. Cheese club was an introduction to Puits d’Astier. It was recently a centerfold cheese in Culture magazine. Check it out. It’s like brie, but better. The one we had was shipped via boat across the ocean and then traveled by truck from NYC to PDX. By the time we got it, it had an epic amount of furry mold. Apparently, it’s common but depends on the moisture content in the air, what other bacteria are around, and what the sheep were eating at the time. It’s fascinating. And delicious. Just don’t smell the rind. Trust me.

Andrew’s friend Joshua is an amazing artist. I’m in love with more than a couple pieces.

I’ve tried the whole make-your-own-almond-milk thing, but all the waste leaves me feeling meh. This method seems like a great alternative. If you’ve tried it, I want to know!

I might have been researching shampoo the other night, and Andrew might have made fun of me for it.

The Financial Diet website is a new find. A few of the books on this list are now on my to-read list in the abundance of free time I don’t have.

Cherry upside down cake. I haven’t wanted to bake something so badly in a long time.

I was a little skeptical of Ben & Jerry’s non-dairy flavors, but after nearly finishing the pint of Chunky Monkey, I’m sold.

I haven’t been making time for the gym lately, and I’m finally starting to crave it. And since cardio sucks, this workout seems like a worthwhile alternative.

Since I’ve been carrying my work laptop back and forth from the office, and traditional Portland rain is in full effect, I’ve been scoping out water-resistant backpacks. This one is on the short list. Too bad I don’t think it’d fit my laptop.

Ham. And. Cheese. Slab. Pie.

An old school turned Dutch home. Swoon.

(Not) Juggling it All. YES.

A great list of women-run podcasts. Currently following: One Part Plant and Heroine.

Weekly Reads 16

I’m here. I’m working. I’m eating. I’m doing nearly everything I love except cooking. That’s been falling to the wayside. It’s short lived. Tax season is flying by. It’s already almost 3/15. That’s equal parts exciting and terrifying. We started Wellness Wednesdays at the office, and I had my first guided meditation last week. The 25 minutes definitely did not feel like it. I think I got the hang of it pretty quickly. The key is practice, and I’ve done it exactly zero times since. I’m craving our annual trip

I’m craving our annual trip and some sunshine. We’re getting really close to nailing it down. I’d say with a fair amount of confidence it will involve a flight into Bilbao and a flight out of Milan, but you never know. Plenty of time to change our minds. Again.

Last weekend was all the sports. Timbers season opener and some seats at a Trailblazers game. We went to a vermouth night at Locale. I tried two new-to-me spots: Spitz and Bless Your Heart Burgers. Both were really good. We found out La Cocina’s ceviche is a force to be reckoned with. Their tuna might be slightly better than their shrimp, but only slightly. It’s severed in a giant frozen molcajete. Jacqueline’s brunch is so good. When Emma and I went, they had already run out of a few things, and I didn’t even care. We watched Hell or High Water last night. It’s a good one.

As you can imagine, there’s been a lot of reading on the internets. That’s about all the attention span I had. I checked out an Italian cookbook a few weeks back and never managed to open it before it had to go back to the library. Whoops.

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I’ve got a couple of Glossier’s new Cloud Paints coming in the mail. I haven’t bought new makeup in forever.

Look at this rye and sweet potato gnocchi. I love everything about this.

Women of NASA being immortalized by legos. Does it get much better?

This kitchen reveal makes me feel all kinds of swoony.

Oh god. Marshmallow-y brownies. Marshmallows are a weakness!

This chicken curry pot pie sounds stellar. That crust is beautiful!

How to make every week a 40-hour week. Some great tips to use after April.

We have a non-stop supply of Cheez-its in the office right now, so these turmeric-spiced ones are speaking to me.

Reading about the new Legend of Zelda game made me feel nostalgic and old simultaneously.

How to Tokyo. What a great starter guide.

These raclette sticks sound like my kind of indulgence!

I need to start practicing herb prep. This seems way too easy not to.

Roasted radicchio and cheese. It reminds me of Tasty N Alder Their radicchio salad is one of my favorites.

This house speaks to me. I don’t think there is anything I wouldn’t want.

Rye brownies. Between that and the bay leaves, the savory notes have me intrigued.

Tuna Noodle Casserole

The comfort of tuna noodle casserole. My love for it knows no bounds. This version combines all the things I love so much–pasta, tuna, mushrooms, leeks, a white cheddar sauce, greenery in the form of dill, a crunch from tortilla chip crumbles.

The casserole of my childhood was similar but different. Elbow macaroni. A lot of Velveeta. No crunch. No baking. This felt like the grown-up version and still elicited a lot of the same eyes-rolling-into-the-back-of-your-head goodness. I struggled with my portions as I often do when pasta and cheese are involved.

We managed to save leftovers. I was that person who ate fish in the office. I promise I didn’t reheat it. I’m not that cruel.

Inspiration: Bon Appetit

Ingredients

  • 1 stick unsalted butter
  • 12oz dried egg noodles
  • 1 large onion, finely chopped
  • 1 medium leek, white and pale green parts, finely chopped
  • 10oz crimini mushroom, thinly sliced
  • 1/4 cup white wine [I used vermouth because that’s all I had on hand]
  • 2 tablespoons thyme, finely chopped
  • 1/4 cup all-purpose flour
  • 2 1/2 cups chicken stock
  • 1 cup heavy cream
  • 6oz white cheddar, grated
  • 1 tablespoon hot sauce [I used tapatio]
  • 12oz tuna, packed in oil, drained and broken into pieces
  • 2 handfuls of tortilla chips, crushed
  • 1/2 cup dill, chopped
  • salt and pepper

Preparation

Preheat the oven to 400 degrees. Grease a 13×9″ baking dish.

Cook the egg noodles in a large pot of boiling, heavily salted water for about 2-3 minutes. The pasta should still be very al dente. Drain the pasta and set aside.

Melt 1/2 of the stick of butter in a large skillet on medium heat. Add the onion and leek and stir often. Cook for about 8-10 minutes until they start to soften but not brown. Increase the heat to medium-high. Stir in the mushrooms and cook for another 4-6 minutes. The moisture from the mushrooms should seep out and cook off. Add the wine and continue stirring occasionally until the moisture is nearly gone. Season with salt and pepper.

In a pot, melt the remaining 1/2 stick of butter on medium-low heat. Whisk in the flour and cook the roux until it’s golden brown, about two minutes. It will be shiny and smooth. Whisk constantly and add the chicken stock. Bring the liquid to a boil. Reduce the heat to medium and add the cream, cheddar and hot sauce. Stir often until the cheese is melted and smooth. Season with salt and pepper.

In a large bowl, mix together the mushrooms, cheese sauce, noodles, and tuna. Everything should be evenly coated. Taste for more salt and pepper. Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the top with the chips. Bake for about 20 minutes. The casserole will be bubbly and the chips starting to brown. Remove from heat and let it sit for about five minutes. Sprinkle with dill before serving.

Weekly Reads 15

It has been a hell of a couple weeks. I fit in a lot of cool stuff in between all of those tax hours. We went to see Pinback at Doug Fir. I had the opportunity to eat at Beast. It was so good to check off a food bucket list item. It’s a Portland institution for good reason. It was a great meal. Highlights were the celery root veloute, capellacci pasta with arugula pesto and hedgehog mushrooms, and the cheese course with Testun al Barolo cheese. So good. The Timbers are in preseason so we had three games to watch. It’s nice to be back, and the team is looking very promising this year. It’s been cool, but dry. I’ll take it. The sun came out a few times. I had forgotten what Vitamin D feels like. We spent a lot of time on the Vespa, which is getting more fun the better the weather is. Novel concept, I know. We checked out a new-to-us coffee shop, Locale. It’s very European in that whole coffee in the day, bar at night. We checked out Figlia, a killer new Italian counter-service cafe. The decor is beautiful as the food is incredible. It’s the little sister restaurant to Renata, also on my restaurant wish list. I’m a sucker for an egg salad sandwich, and theirs is SO GOOD. It’s not mayo-y, has crispy pig skin and bagna cauda, and the goldilocks of crisp yet soft bread. If they were downtown, I’d be there everyday.

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This home tour is lovely. I find myself drawn to the wallpaper accent walls and crisp, clean lines.

Sarah, owner of Cyril’s and fearless cheese club leader, wrote this wonderful essay on staffing and the work relationship.

I’m a fan of farmhouse sinks, but I’m afraid it’d overwhelm my tiny kitchen.

This clean, simple living room. Swoon.

Matcha tiramisu. Adrienna never ceases to amaze me.

Look this ramen! Looks simply delicious.

So many good things going on with this cake. Cardamom. Plum. Coffee buttercream. Sign me up.

The contrast of black and white in this kitchen is dramatic but not at all overwhelming. It makes my kitchen feel a little bit bigger too.

“Out of his 17 cabinet members only 4 are women.” An essay on why it’s not ok for men to lead an initiative on women in the workforce.

Heard about this company on Of A Kind’s podcast. Debating on picking up a tee or two. Might as well get some of those sweet socks.

Screw Valentine’s Day, I want these scallops every day.