Salmon Crudo with Cherries and Tomatoes

Salmon, cherries, tomatoes...the combination screams August! Not only is it refreshingly sweet, sour, salty, and spicy all at the same time, but couldn’t be easier to throw together. No cooking required.

You’ll need a half a pound of the freshest fattiest salmon available along with 10 pitted and halved cherries, a thinly sliced Persian cucumber, a seeded and minced jalapeno or serrano chili pepper, 8 cherry tomatoes, a lime, and your best olive oil and coarse salt.

Slice the salmon into 1/8” inch thick slices and arrange on a platter. Next, top with the cherry halves, cucumber slices, and minced pepper. Then, after halving the tomatoes and squeezing them over the fish, set aside to eat or throw on a salad another day.

To finish, drizzle with a generous amount of extra virgin olive oil, a squeeze of lime, and the salt.

Happy August!

Salt and Vinegar Roasted Potatoes

I’m a huge fan of salt and vinegar potato chips, so I wasted no time when I saw this recipe when in NYT Cooking…and it didn’t disappoint.

Preheat your oven to 450. Then, in a large bowl, stir together two tablespoons of olive oil, four tablespoons of apple cider or white vinegar, a teaspoon of kosher salt, and half a teaspoon of ground black pepper.

Wash, dry, and cut a couple of pounds of Yukon gold or russet potatoes into one-inch chunks before tossing to coat well with the vinegar mixture. Lay out the potatoes on parchment lined baking sheets and roast for approximately 40 minutes, flipping once or twice.

Once the potatoes are cooked though with some nice browning, slide them back into the bowl and give a final toss with another tablespoon or two of vinegar and salt and pepper to taste.