TNW × SPUD.CA: The 20 Min Salmon Dinner

I want to take a minute to let you in on a little secret darlin'. 

Sometimes, I don't have time to figure out what I'm going to make for dinner. Wait..whatt? Yup. Actually, it happens.

I have days where all I prep / shoot / eat are breakfasts but Mr. T isn't necessarily into having pancakes for dinner... Call me a foodless food blogger if you must, but the reality is, that between trying to get this blog to rock, partnering up with wonderful companies to create new recipes & dealing with the gardens full time, stuff falls through the cracks.

Then recently, I discovered a service that I had never heard of before. It's call SPUD. They are an online grocery store (in western Canada) where you can get everything from produce to dinner packs. Helloooo! *insert happy girl dance here*. 

So, If you've been hanging out at my kitchen table long enough, you know we don't eat a lot of meat in these parts, but we do occasionally eat fish. 

Meet the Salmon Dinner. 

Now, in true food blogger form, I couldn't just toss everything on a baking sheet and call it a day (although that would have been delish too!). Instead, I decided to grill the salmon with pepper & lemon. Then I transformed the carrots & potatoes from the pack into a lush & creamy salad with dill. Yess!

I also made a bit of labneh (to mix into the potato salad). I mean, if you're going to go mediteranean, go big or go home!


Ingredients

Makes 4 servings

1 lb carrots, washed and sliced
2 lb potatoes, washed and sliced
3/4 C yogurt, drained of whey
1 lemon, juiced
1 bunch of dill, chopped
1 clove garlic, minced
4 portions of sockeye salmon
1 t coconut oil
Salt & Pepper to taste

Notes: Labneh is basically a soft cheese made from drained yogurt. If you don't have coffee filters, cheese cloth or even just scott towels work well here. 

A mandolin works well to make consistent slices. If you don't have one, a sharp knife will do!

Directions

10 mins prep + 10 mins cook

Start by putting your fish out so that it gets up to room temperature. If it's frozen (it will come frozen in the pack) make sure you thaw it out.
Second, place some yogurt into a coffee filter and let the whey drain off into a small bowl while you prepare the remaining ingredients. *see notes
Next, slice your carrots & potatoes into thin discs.
In a large pot of boiling water, add in your potatoes & carrots along with a pinch of salt. 
Boil them until the potatoes are tender, it shouldn't take more than a few minutes.
Once they're ready, remove them from the water and rinse them in a colander to cool them off.
Let them drain off well.
While everything is draining, sear your fish skin side down in a hot pan with a little coconut oil.
When you start to see the edges turn lighter pink, you know it's ready to flip. Only flip fish once.
Time to bring your salad together. Mix dill, potatoes, carrots, yoghurt, garlic salt & pepper together.
Serve salmon with a good portion of salad & a squeeze of lemon.