Easter is just a few short weeks away, and here are a couple gorgeous Easter dinner ideas. A bit most refreshing and refined than the normal glazed ham and thawed peas. Simple and natural, just what you want to gather around for a beautiful family meal.
Preheat oven to 425 degrees. Place salmon on a parchment-lined baking sheet, and drizzle with 2 teaspoons oil. Season with salt and pepper. Roast salmon until just cooked through (it will be opaque around edges), 8 to 10 minutes.
- 1 large russet potato, peeled and grated (1 1/2 cups)
- 1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
- 3 tablespoons all-purpose flour
- 1 pinch of freshly grated nutmeg
- Coarse salt and freshly ground pepper
- Extra-virgin olive oil
- 1 cup watercress, trimmed
- 1/2 teaspoon fresh lemon juice
Place potato in a bowl of cold water, and let soak for 10 minutes. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.
Turn out galette. Toss watercress with lemon juice and 1 1/2 teaspoons oil, and place on top of galette. Slice into 8 wedges.
Love these and want some more clever recipes for Easter?? Go to MARTHA STEWART x