Salmon & Potatoes

After my two week post-op appointment (see "Returning..." below), Chuck took me to a Trader Joe’s. My energy was still very thin, but we needed to stock up on some easy meal options. I had seen the TJ’s pre-cooked salmon in the refrigerated section for ages, but had never tried it. This time I did and what follows turned out to be delicious - and blessedly uncomplicated.

Lee’s Salmon & Potatoes

Trader Joe’s pre-cooked salmon - comes refrigerated, having already been steamed with just salt and lemon (Substitute leftover poached salmon)
Yukon Gold potatoes, 3/4” dice
Onions, coarsely chopped

Olive oil
Butter
White Wine
Salt
Pepper
Onion Powder
Garlic Powder
Dill

Light Sour Cream
Cain’s Mayonnaise
Lemon Juice
Trader Joe’s Mustard Aioli Sauce (Substitute a little mustard & some garlic to taste)

Lemon wedges

Toss the cubed potatoes in olive oil, salt, pepper, onion powder, garlic powder and dill. Make sure they are well coated. Spread on a parchment paper covered baking tray and (convection) bake at about 400F until tender inside and crispy and golden brown outside.

Meanwhile, saute the onions in olive oil, butter, water and white wine.Season to taste with salt, pepper, garlic powder and dill. Remove from heat when they are golden and soft - and most liquid has evaporated.

In a small bowl mix two parts light sour cream to one part mayonnaise, a splash of lemon juice, a heaping teaspoon of Trader Joe’s Mustard Aioli sauce, salt, pepper, onion powder, garlic powder and dill.

On a plate, place a layer of the hot roasted potatoes.
Spoon some warm sauteed onions over the potatoes.
Place the cold salmon chunks on top.
Add a squeeze of lemon.
Drizzle the sauce over all and enjoy!

Serve with a tossed salad or other veggie.


Note:
We had leftovers. So I created this variation for brunch:

I placed some cherry tomatoes, sliced in half, cut side down in two gratin dishes. I spooned the leftover onions over the tomatoes and popped the dishes in a hot (400F) convection oven. When they were sizzling, I added the leftover potatoes on top.

Meanwhile, I poached two eggs.

When the potatoes were heated through, I removed the gratin dishes from the oven. I placed the leftover cold salmon chunks on top of the potato layer and slid a poached egg on top. I drizzled the last of the cold sauce over all.

Both versions were very satisfying. The first was cool enough for a summer evening. While the second, in the gratin dishes, held the heat and would be good any season of the year.