Garlic butter salmon, roasted green apples, green beans, lemon/caper/honey chutney, basil, violet/vetch/speedwell
After gardening all day yesterday, I really wanted to add some spring to our next meal. This celebration of Persephone is as easy to make as it is beautiful.
- 1.5lb salmon (we like Norwegian)
- 1lb green beans
- 1 green apple
- 1/4 lemon
- 1 T capers
- 1/2 T local wildflower honey
- 3 cloves roasted garlic
- 3 T unsalted butter
- 10-15 small basil leaves
- About 20 edible wildflowers (I used violet, vetch, and speedwell)
The How To:
- If you didn’t join us for wing night and have leftover garlic butter, melt your butter in a sauce pan on VERY low heat with finely mined garlic cloves. When the garlic cloves are mushy, that’s when it’s finished.
- Preheat your oven to 425 degrees and prep a baking sheet with a baking mat. Place the salmon skin-side down on the center of the mat with the green beans around it on the sides.
- Cut your apple into 20 slices. I did this by using an apple slicer, then cutting each piece in half lengthwise. Add these on top of your green beans.
- Using a cooking brush, liberally brush 2 T of your melted butter over the top of the salmon. Salt and pepper it. Place in the oven.
- As the salmon is cooking, prep your chutney. Put the capers in a small bowl and mash with a fork until pasty. You don’t have to drain them, you want some of their juice in there, too.
- Next, supreme (or segment) your 1/4 lemon by carefully cutting around the pith and only scooping the fruit into the bowl. Mash the lemon into the caper mash. Add the honey and mix. Add a little salt and white pepper. Let sit.
- Allow the salmon to cook for about 12 minutes. It should be flaky and medium—I like to take it out when the internal temperature is 140 degrees.
- Upon removing the salmon from the oven, brush with the remainder of the garlic butter.
- When the salmon has rested at least five minutes, cut it into servings and plate.
- To plate, top with the apples, chutney, basil, and wildflowers.
So, what’s it cost?
- 1.5lb salmon: $10.70
- 1lb green beans: $2.99
- 1 green apple: $.10
- 1/4 lemon: $.10
- 1 T capers: $10
- 1/2 T local wildflower honey: $.10
- 3 cloves roasted garlic: $.10
- 3 T unsalted butter: $.37
- 10-15 small basil leaves: from garden
- About 20 edible wildflowers: foraged on hike
Total cost is $14.56, or $4.85/person.