I thought a lot about whether or not I should write about that one hour, a few days ago, when I stood in line at the fish counter, waiting for my slices of beautiful, orange fish to be wrapped in plastic.
I thought about it a lot, because on one hand I didn’t want to dampen the mood and talk about the battles I was having with myself — especially when I saw how the fish were being cleaned in the back.
I didn’t want to talk about that struggle inside me, the one that wants to avoid eating fish and meat, chicken and eggs.
I thought a lot about whether to bring it up, especially considering that in the end I stood there for an hour, with so many thoughts, and still walked away with a wrapped bag of salmon.
And in the end, I decided to share it.
Because this blog is a part of my life, and these struggles are part of me. And also because it’s important to me to raise this, even if I don’t always “win.”
I do want to say one small thing about it, and I’ll leave it there for now — it’s very important to me that people appreciate it. Appreciate their food. Not buy huge amounts just because it’s cheap, or just so nothing is missing — “let’s get a few more kinds of meat, worst case we’ll throw it away.”
If you’re already buying, buy good meat and fish. Buy what you need.
That’s it. Sorry — I just needed to share that.
And as for this dish — it’s one of the combinations I love most: small potatoes, soft on the inside and golden on the outside, with salmon coated in a sauce that’s slightly sweet and a little spicy.
And the best part about this tray is that it’s a full meal. You can serve it in the center of the table for a festive meal with a simple green salad on the side. You can make the salmon alone and serve it for lunch with rice, mashed potatoes, or green beans. You can even flake leftovers over a salad the next day.
And what if you want to serve it hot, but not cook it at the last minute — and also not reheat it so the salmon doesn’t dry out? Simple. Roast the potatoes as in the recipe, add the salmon and sauce, cover the entire tray, and place it in the fridge.
15 minutes before serving, put it in the oven for a short bake and serve it hot.