Broiled salmon fillets with a vibrant Meyer lemon and mint chimichurri makes for a simple, yet elevated mid-winter meal that’s perfect for a Valentine’s dinner at home.
Seasonal eating in February can be tough. It’s a month of lumpy cast off roots, mealy apples, and forlorn vegetables with more of the same in March. Right now, I’m contenting myself with the current crop of hoop house greens, California citrus, and quality proteins while I wait out the return of the growing season.
This meal, broiled salmon rubbed with olive oil and Meyer lemon zest topped with vibrant mint and Meyer lemon chimichurri makes solid use of winter produce. Meyer lemon makes it into both the salmon and chimichurri imbuing the meal with its signature floral depth. Meyer lemons range in flavor, but can often be a little too sweet and fragrant, so here, they’re balanced with the sour tang of regular lemons. The dish is rounded out by a familiar cast of crispy roasted potatoes and a simple green salad.
I offer this dish up as an ideal Valentine’s dinner. It’s simple enough to pull together on a Wednesday night but elevated enough to make a memorable meal. I am certain that the best Valentine’s dinners are made at home and not spent rushing through some thrown together prix-fixe with a thousand other couples. And even if you’re not coupled, I think Valentine’s is an excellent reason to treat yourself. (Just learn from my example and order a double portion of fish if you don’t want the guys at the fish counter to feel sorry for you.)
Finally, I’m thrilled to share news that Brooklyn Supper is a finalist in the 2018 IACP Culinary Awards for Best Individual Blog! BkS is almost 10 years old and I still love coming here every week to share recipes and stories with you. Thank you for reading and being here – I’m lucky to have you.
- 8 small to medium red or Yukon Gold potatoes cut into quarters or sixths
- 2 tablespoons extra virgin olive oil
- sea salt
- fresh ground pepper
- 2 pound salmon fillet skin on and pin bones removed
- 2 tablespoons extra virgin olive oil
- 1 tablespoon Meyer lemon zest
- sea salt
- 1 tablespoon finely minced shallot, from 1/2 a shallot
- 2 cloves garlic, finely minced
- 1/4 teaspoon sea salt
- 1 teaspoon Meyer lemon zest plus 1 tablespoon Meyer lemon juice
- 1 teaspoon lemon zest plus 1 tablespoon lemon juice
- 1 cup mint leaves, finely minced
- 1 cup parsley leaves, finely minced
- 1/4 cup extra virgin olive oil
-
Preheat oven to 425 degrees F.
-
Rinse potatoes under cold running water. Set potatoes in a large pot of cold, salted water and bring water to a boil. Once water comes to a boil, boil 4 minutes, then strain.
-
Shake excess water out of colander, then toss potatoes with olive oil. Spread out on a large baking sheet. Sprinkle generously with sea alt and pepper. Roast 25 - 30 minutes, flipping potatoes halfway through.
-
Keep potatoes warm while you prepare salmon.
-
Combine shallot, garlic, sea salt, and lemon juice; set aside 10 minutes. Fold in herbs and olive oil. Add sea salt to taste.
-
When potatoes come out of the oven, turn broiler to high.
-
In a small bowl, combine zest and olive oil.
-
With a sharp knife, cut salmon fillet into 4 equal pieces. Arrange on a rimmed baking sheet skin side down. Drizzle olive oil mixture over salmon and sprinkle generously with sea salt.
-
Slide into broiler and roast until salmon is just pale and puffed up with golden flecks, about 5 - 7 minutes. If needed, keep oven door open a crack to make sure broiler stays on during cook time.
-
Remove salmon from baking sheet right away. Serve with a drizzle of chimichurri and a lemon wedge, with potatoes on the side.
lemon mint chimichurri? YUM!
I’m excited to make this, but I think you forgot the mint. There are two lines in the chimichurri for lemon but none for mint.
Hi Katie,
Thanks for catching that! I’ve updated the recipe to include the herbs. Note that the recipe does call for a mix of sweet Meyer lemon as well as regular lemon.
You’re welcome and thank you! It’s time I put the meyer lemons from my parents’ back yard to good use!