Tradition . . .and Christmas Eve supper

My family talks a lot about tradition—year after year, they want Thanksgiving and Christmas dinner just have they have always been:  turkey, gravy, dressing, mashed potatoes, and green bean casserole—yes, that with French’s onion rings. No to the enchiladas and tamales some Texans enjoy, no to prime rib, no to any experimentation. But somehow we never settled on a traditional menu for Christmas Eve.

If you are like we were, looking for a special dish without a lot of fuss, let me suggest this terrific salmon recipe that neighbor Mary Dulle recently gave me. Easy and delicious.

 Sheet Pan Mediterranean Salmon with Artichokes and Spinach

Ingredients:

11 oz. fresh organic baby spinach, cooked and drained

2 Tbsp. extra virgin olive oil

12 oz. frozen artichoke hearts, halved or quartered (I prefer canned)

1 box small cherry tomatoes 

Lemon Butter Sauce (double the recipe)

1 oz. Capers

4 6 oz. wild-caught salmon fillets (you may use cod if you prefer) 

Lemon slices for garnish

 

Directions:

 

Preheat oven to 350^o degrees.

Add raw spinach, washed and drained, to parchment paper or foil-lined rimmed baking sheet. (The first time I made this I pre-cooked the spinach—made a whole different dish.) Drizzle evenly with oil; season with salt and pepper. Top evenly with artichokes, tomatoes, and capers. Pour lemon butter sauce over vegetable mixture. (Save about 1/3 of the sauce & pour it on the fish before roasting.) Top with fish; season with salt and pepper.

Bake 20-25 min. until internal temp of fish reaches 130^o degrees (check temp by inserting thermometer halfway into thickest part of fish). 

Garnish with lemon slices.

 

Lemon Butter Sauce: (double this if you like a lot of lemon)

 

4 Tbsp. unsalted butter, cut into pieces

1 Tbsp. fresh lemon juice

Salt and finely ground pepper

 Melt butter in a small saucepan or skillet over medium heat. Leave on the stove, whisking / stirring every now and then. When the butter turns golden brown and smells nutty, remove from stove immediately and pour into small bowl.

Add lemon juice and a pinch of salt and pepper. Stir, then taste when it has cooled slightly. Adjust lemon/salt to taste. Set aside - it will stay pourable for 20 - 30 minutes. 

Top it off after dinner with a cup of eggnog, and you’re all set to watch for Santa to come down the chimney. Merry Christmas, everyone!