Wild King Salmon with Anchovy–Caper Sauce, Grilled Squash and Feta, Purple Potato Fries, and Butter-Basted Peaches

Pan-Seared Wild King Salmon

A dry surface and a hot skillet give rich king salmon a golden crust while keeping the center moist. The assertive topping supplies most of the seasoning, so salt the fish lightly.

Ingredients

• 4 pieces wild king salmon, 5–6 ounces each, pin bones removed
• 1½ tablespoons ghee
• ½ teaspoon kosher salt, or to taste
• ¼ teaspoon freshly ground black pepper

Instructions

1. Pat the salmon thoroughly dry. Season lightly with salt and pepper just before cooking.
2. Heat a heavy skillet over medium-high heat and add the ghee. When shimmering, place the salmon presentation-side down, skin-side up if skin-on. Press gently for a few seconds to ensure contact.
3. Sear undisturbed for 3–4 minutes, until a golden crust forms and the fish releases readily. Turn, reduce the heat to medium-low, and cook another 3–6 minutes, depending on thickness.
4. For a moist medium-rare center, remove at 120–125°F and rest for 3 minutes. For fully cooked fish, cook to 145°F. Spoon the warm anchovy–caper sauce over the fish just before serving.

Notes

• Medium-rare salmon carries more food-safety risk than salmon cooked to 145°F; use the fully cooked temperature for higher-risk diners.

Chunky Anchovy, Garlic, and Caper Sauce

Anchovies dissolve into olive oil to create a savory base, while chopped capers, soft garlic, lemon, and parsley keep the topping bright and textured.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 6 oil-packed anchovy fillets, drained and chopped
• 4 cloves garlic, coarsely chopped
• 3 tablespoons capers, drained and roughly chopped
• 1 teaspoon finely grated lemon zest
• 1½ tablespoons lemon juice, plus more to taste
• ¼ cup roughly chopped flat-leaf parsley
• 1–2 tablespoons water, as needed
• to taste freshly ground black pepper

Instructions

1. Combine the olive oil and garlic in a small saucepan over medium-low heat. Cook gently for 3–4 minutes, stirring, until the garlic is softened but not browned.
2. Add the anchovies and stir for 1–2 minutes, breaking them down with a spoon. Stir in the capers and warm through.
3. Remove from the heat and add the lemon zest, lemon juice, parsley, and pepper. Add enough water to make a spoonable, chunky topping rather than a stiff paste.
4. Taste before adding any salt. Keep warm over very low heat, or rewarm gently just before serving.

Notes

• If the capers are especially salty, rinse and drain them before chopping. More lemon juice or a splash of water will soften an overly salty sauce.

Marinated Grilled Squash and Onions with Feta

Grilling first develops char without waterlogging the squash. Dressing the vegetables while warm lets them absorb the marinade, while feta and herbs stay fresh when added at the end.

Ingredients

• 1½ pounds mixed zucchini and yellow summer squash
• 2 medium red or sweet onions
• 4 scallions, optional
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon red wine vinegar
• 1 tablespoon lemon juice
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 4 ounces feta, broken into uneven chunks
• ¼ cup roughly chopped flat-leaf parsley
• 2 tablespoons torn fresh mint leaves

Instructions

1. Heat a grill to medium-high. Cut the squash lengthwise into ½-inch-thick planks. Cut the onions into wedges, leaving a little root attached to hold them together.
2. Coat the squash, onions, and optional scallions with 1 tablespoon olive oil and season with the salt and pepper.
3. Grill the onions for 10–15 minutes, turning as needed, until charred outside and tender within. Grill the squash for 3–4 minutes per side, until marked but still slightly firm. Grill the scallions for 2–3 minutes total.
4. Whisk the remaining 2 tablespoons olive oil with the vinegar and lemon juice in a large bowl.
5. Cut the warm vegetables into large bite-size pieces, separating the onion petals. Toss gently with the dressing and let stand for 10 minutes.
6. Fold in the feta, parsley, and mint just before serving. Taste and adjust the acid and salt.

Notes

• Use a grill basket for loose onion petals. Avoid prolonged marinating after adding the feta and herbs.

Thick Purple Potato Oven Fries

Thick pieces retain a fluffy center while a preheated metal tray browns their cut surfaces. Flaky salt emphasizes the potatoes' earthy flavor.

Ingredients

• 1½ pounds purple-fleshed potatoes, scrubbed, skins on
• 2 tablespoons olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• to finish flaky sea salt

Instructions

1. Heat the oven to 425°F with a heavy rimmed baking sheet inside.
2. Cut the potatoes into ½-inch-thick rounds or similarly thick wedges. Rinse briefly and dry very thoroughly.
3. Toss with the olive oil, kosher salt, and pepper. Carefully spread over the hot baking sheet in one layer with a cut surface against the metal.
4. Roast for 20 minutes without disturbing. Flip and roast for another 15–25 minutes, until browned at the edges and easily pierced with a knife.
5. Finish with a small pinch of flaky salt and serve hot.

Notes

• Keep the pieces evenly thick and avoid crowding the tray; use two trays if necessary.

Butter-Basted Peach Halves with Chocolate Mint

A brief sear concentrates a ripe peach's sweetness, and butter added over lower heat becomes nutty without scorching. Chocolate mint adds a cool aromatic finish without obscuring the fruit.

Ingredients

• 2 large ripe but firm freestone peaches
• 1 teaspoon ghee
• 3 tablespoons unsalted butter
• 1 pinch fine sea salt
• 2 tablespoons torn chocolate mint leaves

Instructions

1. Halve and pit the peaches, keeping the skins on. Pat the cut surfaces dry.
2. Heat a wide skillet over medium heat and add the ghee. Place the peaches cut-side down and cook undisturbed for 2–3 minutes, until deeply golden.
3. Reduce the heat to low and add the butter. Once it foams, turn the peaches cut-side up, tilt the pan, and spoon the butter repeatedly over the fruit for 2–4 minutes.
4. Stop when the peaches are warmed through and yielding but still hold their shape, and the butter smells nutty with golden-brown milk solids.
5. Transfer one half to each small plate. Spoon over the browned butter, add a tiny pinch of salt, and scatter with chocolate mint.

Notes

• Chocolate mint is an herb cultivar; regular fresh mint works if unavailable. Very ripe peaches need less time, so prioritize holding their shape over the full cooking time.

Overall Timing / Workflow

The potatoes take the longest, while the grilled vegetables benefit from resting. Cooking the salmon last keeps the main course hot and leaves the peaches for a quick dessert after dinner.

Instructions

1. 0:00 — Heat the oven and baking sheet to 425°F. Cut and season the potatoes, then start roasting once the oven is hot.
2. 0:10 — Heat the grill, prepare the vegetables, and chop the ingredients for the anchovy–caper sauce.
3. 0:20 — Grill the vegetables. Make the sauce while they cook, and flip the potatoes when their first side is browned.
4. 0:35 — Toss the warm vegetables with their marinade. Check the potatoes and leave them roasting until crisp and tender.
5. 0:40 — Pat dry and season the salmon, then sear it. Fold the feta and herbs into the vegetables while the fish rests.
6. 0:50–0:55 — Plate the main course with hot potatoes and warm sauce.
7. After dinner — Halve the peaches and cook them just before serving dessert.

Plating

Keeping the sauce on the salmon and the fries away from the vegetable dressing preserves distinct textures.

Instructions

1. Place a salmon portion on each warm dinner plate and spoon a generous stripe of chunky anchovy–caper sauce across the top, leaving some golden crust visible.
2. Arrange the squash, onion petals, feta, and herbs alongside. Add the purple potato fries in a separate cluster and finish them with flaky salt.
3. For dessert, serve each peach half cut-side up on a small plate, with browned butter spooned into the pit cavity and mint scattered over and around it.

Leftover Path

Separate storage keeps the potatoes from becoming soggy and allows the salmon to be reused without drying it out.

Instructions

1. Refrigerate the salmon, sauce, grilled vegetables, potatoes, and any cooked peaches in separate covered containers within 2 hours.
2. Use the salmon within 3 days. Flake it cold over the grilled vegetables and feta, using a little reserved sauce as a dressing.
3. Recrisp the potatoes in a 425°F oven for 10–15 minutes. Refrigerated grilled vegetables and potatoes keep for 3–4 days; use the sauce within 3 days.
4. Use cooked peaches within 2 days. Warm gently in a skillet over low heat and add fresh mint after reheating.