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Slow Roasted Salmon with Italian Salsa Verde & Feta
and a desperate plea for sunshine
Hi! Welcome to “good mood food” from Kale Me Maybe’s Carina Wolff. If you’ve made it here and aren’t yet a subscriber, come join! You can expect recipes, musings, and faves in your inbox every Wednesday! Paid subscribers get even more! Learn more about my paid membership here. You can also try a week for free!
I hate when the week rolls around and I feel like I don’t have any news to share here, but that’s the nature of life! Not every week is eventful! I went to the farmer’s market last weekend, which definitely helped me feel more inspired to cook, and I’ve been spending my days a bit more focused than last week, thankfully. I think I forget that farmer’s markets exist because I’m always recipe planning and going to certain stores to get specific ingredients. But I love a good farmer’s market!!
It’s still pouring, pouring, pouring here in LA, which is making the days feel like they’re blending together. I don’t love it (if you didn’t already hear 100x), but I’m proud of myself for staying mentally well during these ugly days because usually, I crumble without my sunshine. Regardless, I am ready for it to end so I can spend more time outside.
Spring is typically my favorite season, and we’ve got a few mini trips coming up that I’m looking forward to! I’ve also been very tempted to book a spontaneous trip to Europe, but I also have to remember I have a dog to tend to, who btw has also been sucking up so much of my time with just how cute she is. Eight months in with her, and I’m just becoming more and more obsessed.
We are still working on her separation anxiety, which is a SLOW process, but we are crawling toward progress. But really, I just spend all day looking at her and gushing about how cute she is. Best decision ever.
That’s it! Not much on my end! I’ve also got a special recipe coming for paid subscribers this week, so make sure to join in so you don’t miss out!
THINGS I’M LOVING!
Anytime a book is adapted into a movie or TV show, I am always highly skeptical and reluctant to watch it, and with the TV show adaptation of Taylor Jenkin Reid’s Daisy Jones and The Six, I initially didn’t feel any different. Grant and I both read the book a few years ago and enjoyed it, especially since at the time, Grant was a touring musician himself, so a lot was relatable. We’ve just started watching the show together, and of course, while there are always changes from the original that don’t feel right, we are both really enjoying the show. It’s a light and easy watch, and I particularly love looking at all the 70’s outfits!
I love hot sauce, so when my friends came over this past weekend, I was excited when they brought me a new bottle to try. I was even more excited when I learned the company was started by someone they know and that the company was local and LA-based. El Chilito Hot Sauce is made from a family recipe that has been passed on for generations, and you can tell it’s been absolutely perfected. I’ve had it every single day this week and cannot seem to get enough.
I am someone who needs water by my bedside — it gives me anxiety to think about waking up thirsty without a glass of water nearby. Grant recently decided it was time for me to get a bedside water carafe, and this one he picked out is gorgeous! The glass sits on top, and then you just pour yourself some water when you need it. We got the green, but it comes in some other beautiful colors like deep blue and amber!
It’s no secret that I love salmon, but slow-roasting is one of my favorite ways to prepare it. I first discovered this method via Alison Roman, and I’ve made it many times since.
Cooking salmon at a lower temperature, for a longer amount of time prevents it from drying out and overcooking. This means the salmon comes out so buttery soft, it basically falls apart with a fork.
I’ve been on an Italian Salsa Verde kick ever since Justine Snacks came out with this recipe, and my salsa verde version is a riff on hers, with a few changes (hi anchovies). I added a sprinkle of feta for some tangy, saltiness, but feel free to leave it out if you’re dairy-free.
And if you’re not dairy free, you can even opt to use melted butter on the salmon before baking it instead of olive oil!
Slow Roasted Salmon with Italian Salsa Verde & Feta
Ingredients (serves 2)
1 lb salmon
A generous drizzle of olive oil
Pinch of salt & pepper
1-2 sprigs fresh rosemary
Half a lemon, seeds removed and cut into thin slices
1 tbsp crumbled feta
Italian Salsa Verde
1 medium shallot, finely chopped
1 large garlic clove, finely chopped
1 tbsp capers, roughly chopped
2 anchovy filets, finely chopped
Handful of parsley, roughly chopped
Juice of 1/2 lemon
1/4 cup olive oil
Pinch of crushed red pepper
Salt & pepper
1. Preheat oven to 325 F. Add salmon to a baking dish, and drizzle on a generous amount of olive oil. Sprinkle with a pinch of salt and pepper. Place the sprigs of rosemary on top of the salmon followed by the lemon slices. Transfer to the oven, and bake for 15-25 minutes depending on your oven/size of salmon filets. Salmon should just start to be opaque and fully cooked through.
2. While salmon is roasting, prepare the salsa verde. In a medium bowl, add shallots, garlic, capers, anchovies, parsley, lemon juice, olive oil, and crushed red pepper. Mix together until evenly combined, and season with some salt and pepper.
3. When salmon is ready, use a spatula to break it up into pieces, and transfer to a bowl or plate (leave the skin or serve, it’s up to you). Top with the salsa verde mixture (you may have extra, save for later!), and sprinkle on the feta. Serve warm!