Tag: Potatoes

Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes

There was a restaurant near my college that served Sauteed Salmon with a Blackberry Butter Sauce and Red Bliss Potatoes. I loved this dish so much, I’m pretty sure I went once a week to eat it while they offered this dinner.
Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes

I had a bunch of raspberries and blackberries left over from the Berry Sangria and Berries with Lemon Mint Syrup, so I thought I’d attempt to recreate the recipe, adapting it into this Sauteed Salmon with Berry Butter Sauce and Roasted Potatoes.

Ingredients for Salmon

  • 2 eight ounce salmon fillets, with the skin still on
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

Ingredients for Blackberry-Raspberry Butter Sauce

  • 1/4 cup raspberries
  • 1/4 cup blackberries
  • Juice from 1 lemon
  • 1 teaspoon sugar
  • 1/3 cup white wine
  • 1 garlic clove, minced
  • 1 shallot, minced
  • Salt and Pepper, to taste
  • 1 stick unsalted butter, cut into chunks

Ingredients for Roasted Red Bliss Potatoes

  • 2 cups Red Bliss potatoes, quartered
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • Salt and Pepper, to taste
  • Cooking Spray

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Irish Stew

I joined a food swap, and the first swap is coming up next week, so I decided to make Irish Stew.

While researching Irish Stew, I couldn’t find a recipe I liked, so I decided to wing it.

I also have yet to attempt to use my slow cooker, so I thought this would be a great opportunity to do so. Here’s hoping it turns out ok…

Ingredients:

  • 3 medium-size onions, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 tablespoon dried thyme
  • 1 tablespoon garlic powder, or 3 garlic cloves, minced
  • 4 pounds lamb shoulder, cut into chunks (can substitute in beef)
  • 7 carrots, chopped
  • 3 leeks, chopped
  • 3 tablespoons pearl barley
  • 5 cups beef stock
  • 1 bottle of Guinness
  • 1 tablespoon Worcestershire sauce
  • Salt & Pepper, to taste
  • 1 bouquet of parsley, thyme, and bay leaves, plus more parsley for garnish
  • 6 medium potatoes, peeled and cut into 1 inch cubes
  • 1 parsnip, peeled and chopped (leave this to prep last)
  • 1 cup frozen peas
the ingredients took up my entire counter
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