Green Goddess Salmon with Crispy Potatoes

I’m holding on to the last glimmers of summer with this fresh dinner option. When a meal is loved by all the family members we say, “definitely put this on the menu” for our make-believe family restaurant that we’ll never open. This meal got that stamp of approval.

The perfect last bite with crispy skin

Green Goddess Salmon with Crispy Potatoes

  • 2 lbs salmon cut in 2 pieces
  • 1 cup packed fresh basil
  • 4 anchovy fillets
  • 2 garlic cloves
  • 1 lemon, zested and then thinly sliced
  • 3 TBSP plain yogurt
  • 2 TBSP mayonnaise
  • 3 TBSP capers
  • 4 medium Yukon gold potatoes, sliced thin
  • Olive oil
  • Salt and pepper

Blend basil, garlic, anchovies, lemon zest, yogurt, and mayo until thick and uniformly green. Season with salt and pepper. Place in a bowl and set back in the fridge.

Heat a medium pan on medium heat with a drizzle of olive oil. Salt salmon fillets on both sides. Layer top of salmon with thinly sliced lemons. Add to pan salmon, skin side up, lemon side down. Cook for 5 – 7 mins depending on thickness. Flip to skin side down and cook until salmon begins to flake when pushed on. Remove skin (it should come off easily). Cook the grey side of the salmon. Set aside. Add back in the skin and cook on both sides for an additional 3 mins each. Set salmon skin on paper towel to drain.

While salmon is cooking, heat another pan on medium with olive oil and add potatoes and salt. Potatoes should sizzle gently. Cover. Cook until crispy on the edges and tender inside (approx 15 mins). 1 minute before serving, add capers so they get a little crispy too and season with pepper.

Serve a slice of salmon with skin on top, dressing on the side with potatoes and any other veggies.


Tomato canning season – get help!

Its super exciting to get 24lbs of ripe tomatoes still smelling of sunshine. And the thought of bottling Summer in jars to unlock in the dead of Winter is very motivating. So I plucked what fruit we had from the vines in the greenhouse and asked hubby to drive to mariquita farms nearest drop off for the brightest tomatoes I had seen all Summer.

Although its a full Sunday dedication – if you’re tackling it yourself like I did- it’s absolutely worth it. But it’s a lot of work and it doesn’t seem daunting until you’ve finished scoring all the tomatoes, blanched them and then peeled them and its 2 hours later and you still have to stew and then can. How’d that take that long anyway? Reminder to me for the next tomato canning sesh: get help!


So 2 hours later, orange fingers and all, you make sure you deseed your ‘maters and the skins are off. Then plop them in a bit pot with some salt and a smudge of sugar. Then stew for 25-30 mins (that’s a light simmer).

Put 2TBS of fresh squeezed lemon juice in each sterilized quart sized jar and add the stewed tomatoes. Wipe the rims clean and seal them up. Then place the jars in a water bath and boil for 45 mins. Carefully take them out of the bath and let them cool. Check that they’re sealed (I had one not seal so I put it in the fridge for use that week). And then store for your Winter spaghetti sauce and the myriad of other uses.

Happy canning!