Champagne Kissed Salmon For That Special Day

I know, many of us aren’t going to be spending Mother’s Day with family beyond our immediate family. No picnics; no brunches or fancy lunches. Another difficult holiday spent separated from our extended sense of self.  Our parents; our siblings; all those people who help to define us. Just think of all the holidays and special occasions we’ll be able to roll into one massive party once this is behind us.

Over the years; I’ve shared some of my fondest and favorite menus to help make Mother’s Day extra special. We’ve done a Surf and Turf thing; a Seafood Scallops thing; a Country Brunch and a Tea Party for Mother’s Day. All great menus. This year I had to reach way, way back in my collection – some recipes I haven’t used in years. The main course of salmon, asparagus and mashed potatoes all came from Bon Appetite Magazine from the late 1980s. With all this time on my hands; and not always able to explore the world-wide-web for new “hot” recipes, I’ve taken to sipping lemonade on the back patio and thumbing through my old collection of cooking magazines. Hubby has often asked me; as we have moved from place to place; why do I hang on to all those old magazines? Now I know; I was prepared for these shelter in place; stay at home days.

I was looking for a menu that my guys and I could execute together. (My only contribution would be the desserts – everything else my guys can handle just fine). Nothing in this world makes me smile more than puttering in the kitchen with my guys.

Just for future reference; some of the work for this menu can be done ahead of time; leaving the day of more relaxed. The Herbal Croutons for the salad as well as the salad dressing can be made a day or two in advance. Dessert can be made early in the morning; then garnished with berries; flowers and mint just before serving. That just leaves the salmon, potatoes and asparagus. Easy stuff; so no pressure.

Elegant Mother’s Day Lunch Menu
Caesar Salad with Herbal Croutons

Baked Salmon Champagne Filets with Dill Mayonnaise
Steamed Asparagus with Lemon Butter
Mashed New Potatoes with Chives

Berry Cream Tartlets

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Caesar Salad with Herbal Croutons
Herbal Croutons
1 loaf French bread or another crusty bread
1 tbsp. olive oil
1 branch rosemary, or 1 teaspoon dried herbs (thyme, oregano or herbes de Provence)
1/4 teaspoon salt
Freshly Ground Black Pepper

Cut the bread in half crosswise to make two manageable pieces. Slice each piece in half lengthwise. Then cut each half into strips. Now cut through the strips crosswise to form cubes about 3/4 inch per side.

Important: Do not discard the crust! Remember, the crust is what gave croutons their name.

Spread the bread cubes out on a rimmed baking sheet and allow them to dry-out for about an hour.

Heat the oven to 400 degrees. While the oven heats, transfer the cubes to a large bowl. Drizzle with the olive oil. Sprinkle with the herbs, salt and pepper. Toss, so that the cubes are evenly coated.

Return the cubes back to the baking  sheet. Bake 15-20 minutes, or until golden. This process can go very quickly — to prevent burning, which would ruin the croutons, peek into the oven after 10 minutes and keep checking frequently until they are done.

Allow the croutons to cool. If you don’t need all the croutons at once, you can store them in a covered plastic container in the fridge for up to a week. Simply reheat gently before serving. 

Caesar Dressing
2 Egg Yolks
2 tablespoons Lemon Juice (juice of 1/2 lemon)
2 Teaspoons Dijon Mustard
2 medium Cloves Garlic, peeled and chopped
1/2 cup Extra Virgin Olive Oil
1/4 teaspoon Fine Salt
Fresh Ground Black Pepper
3 Tablespoons Parmesan Cheese, freshly grated

Place egg yolks, lemon juice and mustard in a blender. Peel and chop the garlic; add to egg yolk mixture. Begin blending, adding olive oil in a slow; steady stream. Pulse until a thick, emulsified dressing is created. Season with salt and pepper. Transfer the dressing to the bottom of a large salad bowl. Stir in the cheese. Set aside until ready to serve.

Caesar Salad
1 cup (or more) Herbal Croutons (above)
Caesar Dressing in a bowl (above)
1 Head Romaine Lettuce

Chop the Romaine lettuce crosswise into strips about 2 inches wide. Wash, spin dry and set aside in the refrigerator until ready to serve.

Five minutes before serving, return the croutons to a 300-degree oven to warm them.

Place the chilled Romaine Lettuce on top of the dressing in the salad bowl. Toss lettuce with dressing. Add warm croutons and toss again.

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Baked Salmon Champagne Filets with Dill Mayonnaise
Mayonnaise
4 Egg Yolks
2 tablespoons fresh Lemon Juice
4 teaspoons Dijon Mustard
1-1/2 cups Vegetable Oil
Kosher Salt to taste
Black Pepper to taste
10 tablespoons fresh Dill, chopped

Blend yolks, lemon juice and mustard in a food processor. Gradually add the oil in a slow; steady stream. Continue blending until thick. Season mayonnaise with salt and pepper; set aside.

Finely chop the fresh dill. Fold into the mayonnaise until just blended.

Transfer mayonnaise to a bowl; cover and let sit for 30 minutes.

Note: Mayonnaise can be made 2 days ahead of time; cover and refrigerate. Let stand at room temperature for 30 minutes before serving.

Baked Salmon Champagne Filets
4 (6 oz) Salmon Filets
Olive Oil as needed
Fresh Black Pepper to taste
1 small batch fresh Dill
1/4 cup Butter
1/2 cup Champagne or sparkling white wine

Heat oven to 400-degrees. Grease a large rimmed baking sheet; set aside.

Remove skins from salmon filet; rub both sides of the filet with oil; season with pepper and set aside. Remove and discard any large stems from the dill. Set fresh dill aside. Cut butter into small pieces; set aside.

Place some of the dill on the baking sheet. Place the salmon on the dill. Place additional dill on the tops of the salmon. Sprinkle with butter. Place salmon in the heated oven for about 15 minutes or until the fish flakes easily with a fork.

Remove from oven. Increase oven temperature to 500 degrees. Pour Champagne over fish. Bake in the hot oven for 5 minutes longer.

Transfer salmon to a serving platter. Spoon some of the mayonnaise over each filet. Garnish with additional dill and serve with more mayonnaise as desired.

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Asparagus with Lemon Butter
2 lbs Asparagus, trimmed
1/4 cup fresh Lemon Juice
1 cup Butter
Kosher Salt to taste
Black Pepper to taste
Handful Italian Parsley for garnish
1 Lemon, cut into wedges for garnish

Trim asparagus of any woody ends. Place into a steamer and steam for about 5 minutes, until just tender yet still crisp.

While the asparagus steams, bring lemon juice to a simmer in a heavy bottom medium-size sauce pan over low heat. Dice butter into 16 small pieces. Add butter, a few pieces at a time, to the lemon juice while continually whisking. Once all the butter has been added, season to taste with a little salt and pepper.

Arrange steamed asparagus on a serving platter. Pour lemon butter over the asparagus. Garnish the platter with some parsley. Cut lemon into wedges and arrange around the asparagus as desired. Serve immediately.

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Mashed New Potatoes with Chives
3 lbs small Red New Potatoes
1 cup Butter
1 cup snipped Chives (about 6 bunches)
Kosher Salt to taste
Fresh Black Pepper to taste

Scrub potatoes. Place in a pot and cover with about 1-inch of lightly-salted water. Bring to a boil and cook until tender; about 20 minutes.

While potatoes cook, cut butter into small pieces; set aside. Snip chives; set aside.

Drain potatoes well. Return to the pot, leave over low heat to dry. Mash coarsely.

Mix in the butter and chives. Season with salt and pepper. Cover pot and let potatoes stand for 5 minutes. Transfer to a serving bowl.

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Berry Cream Tartlets
Tartlet Crust
3/4 cup Butter, softened
3 tablespoons Sugar
1/4 teaspoon Kosher Salt
1 large Egg Yolk
1-1/3 cups Flour

Heat oven to 350-degrees. Spray 6 (4 1/2-inch-wide) mini tartlet pans with removable bottoms with baking spray.

In medium bowl with mixer on high speed, beat butter, granulated sugar and salt until smooth and creamy. Beat in egg yolk, then flour until just combined. If dough is too soft to handle, wrap in plastic and refrigerate 5 to 10 minutes.

Divide dough into 6 equal mounds. With lightly floured hands, press into bottoms and up sides of prepared tartlet pans in even layer; place pans on cookie sheet.

Cover each tartlet with small sheet parchment; add enough dried beans or pie weights to fill bottoms. Bake 15 to 20 minutes or until golden. Remove parchment and weights; bake another 5 to 8 minutes or until golden brown. Cool tartlet shells completely on wire rack.

Cream Filling
6 large Egg Yolks
3/4 cup Sugar
6 tablespoons Cake Flour (not self-rising)
1/4 teaspoons Fine Salt
2-1/4 cups Milk
1 Vanilla Bean, split
1/2 teaspoon Almond Extract
1/2 cup sliced Almonds, toasted

In large bowl, whisk egg yolks, granulated sugar, cake flour and salt until smooth.

In 3-quart saucepan, heat milk on medium-high until steaming and bubbles form around edge; remove from heat. To egg mixture, add splash of hot milk until smooth, whisking. Continue slowly adding and whisking in hot milk until half of milk is incorporated. Whisk in remaining hot milk until mixture is smooth. Return egg mixture to saucepan. Cook on medium 5 to 7 minutes or until very thick and bubbling, whisking constantly. Remove from heat.

Scrape seeds from vanilla and whisk into pastry cream, along with almond extract. Using med-mesh sieve, strain pastry cream into medium bowl, pushing through with rubber spatula. Discard any solids. Cover cream with plastic, pressing against surface. Refrigerate until cold, about 2 hours.

Divide almonds among bottoms of tartlet shells. Spread or pipe chilled pastry cream into tartlet shells.

Finishing Touches
Blueberries as needed
Blackberries as needed
Raspberries as needed
Handful of small Mint Leaves
Handful edible Chamomile Flowers
Powdered Sugar for dusting

Just before serving; top one-third of surface of tartlets with berries, mint and flowers. Dust lightly with confectioners’ sugar.