In the Kitchen

Level of Difficulty
Serves 6


Salmon (Recipe Credit: Food Network)
1 (2- to 2 1/2-pound) skinless salmon fillet
Kosher salt and freshly ground black pepper
1/4 cup good olive oil
2 tablespoons freshly squeezed lemon juice
1/2 cup minced scallions, white and green parts (4 scallions)
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Irish Butter Sauce (Recipe Credit: The Guardian)
2 egg yolks
2 teaspoons of cold water
1 stick of butter, diced
1 teaspoon (approximately) lemon juice
Sprigs of parsley or watercress for garnish

Golden Potato Coins (Recipe Credit: White on Rice Couple)
2 lbs Baby Gold Potatoes
3 T Olive Oil
Freshly ground black pepper
Sea Salt or Kosher Salt




  • Salmon

    1. Preheat the oven to 425 degrees.

    2. Place the salmon fillet in a glass, ceramic, or stainless-steel roasting dish and season it generously with salt and pepper.

    3. Whisk together the olive oil and lemon juice and drizzle the mixture evenly over the salmon. Let it stand at room temperature for 15 minutes.

    4. In a small bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides are generously coated with the green herbs. Pour the wine around the fish fillet.

    5. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. The center will be firm with just a line of uncooked salmon in the very center. (Peek by inserting the tip of a small knife.)

    6. Cover the dish tightly with aluminum foil and allow to rest for 10 minutes. Cut the salmon crosswise into serving pieces and serve hot with lemon wedges.

  • Irish Butter Sauce

    1. Put the egg yolks into a heavy-bottomed stainless-steel saucepan on a very low heat. Add the cold water and whisk thoroughly.

    2. Add the butter bit by bit, whisking all the time. As soon as one piece melts, add the next. The mixture will gradually thicken, but if it shows signs of becoming too thick or “scrambling” slightly, remove from the heat immediately and add a little cold water if necessary. Do not leave the pan or stop whisking until the sauce is made.

    3. Add the lemon juice to taste. Pour into a bowl and keep warm over hot, but not boiling, water.

  • Golden Potato Coins

    1. Pre-heat oven on Roast to 425º Convection or 450º Regular Roast

    2. Scrub, dry, and slice potatoes into 1/4″ coins (try to have the potatoes sliced consistent in thickness so they will all roast evenly). Toss with olive oil, a decent amount of fresh ground pepper, and season to taste with sea salt.

    3. Spread potatoes out in uniform layer on a parchment-lined baking sheet. Slide the pan into the oven.

    4. After about 15 min., when the potatoes begin to brown on the bottom side (lift one up and give it a peek), flip all of them over and put them back in the oven (for about another 10 minutes) or until the potatoes have reached a nice golden brown on both sides and remove from oven.