Pan Roasted Salmon with Blood Orange Sauce



Four 6-ounce skin-on salmon fillets Kosher salt 2 tablespoons olive oil 1 tablespoon minced fresh ginger 4 cloves garlic, minced 2 sprigs rosemary, leaves finely chopped 1/2 cup white wine 3/4 cup blood orange juice 1 tablespoon maple syrup


3 tablespoons lemon juice 2 tablespoons olive oil 1 tablespoon soy sauce 2 teaspoons honey 1/2 cup celery leaves 1 tablespoon finely minced shallots Zest of 1 blood orange Kosher salt and freshly ground black pepper 2 bulbs fennel, thinly sliced 3 tablespoons fennel fronds 1 tablespoon chopped flat-leaf parsley


  1. For the salmon: Pat dry the salmon and season the flesh-side only with salt.
  2. Heat a cast-iron skillet over medium-high heat. When hot, add 1 tablespoon of the oil. Place the salmon skin-side down into the pan and weigh the salmon down with a smaller cast-iron skillet or other heavy pan to keep the salmon flat. Reduce the heat to medium and cook for 30 seconds to 1 minute undisturbed. Remove the weighted pan and cook undisturbed for an additional 3 to 4 minutes. Carefully flip the salmon. Cook an additional 2 minutes for medium rare. If you prefer your salmon more cooked through, then cook an additional few minutes until desired doneness.
  3. While salmon is cooking, in a skillet over medium-low heat, add the remaining 1 tablespoon oil. Add the ginger, garlic and rosemary and sauté until fragrant, 1 to 2 minutes. Deglaze with white wine and reduce, about 3 minutes. Pour in the blood orange juice and maple syrup and stir to combine. Reduce the sauce to a thickened consistency, 6 to 8 minutes. Add salt to taste.
  4. For the salad: In a small bowl, make the vinaigrette by whisking together the lemon juice, oil, soy sauce, honey, celery leaves, shallots and blood orange zest. Season with salt and pepper.
  5. In a large bowl, combine the fennel, fennel fronds and parsley. Drizzle the vinaigrette over and toss to combine.
  6. To plate: Spoon some sauce on each plate, then top with a piece of salmon. Serve with the salad.

Best Lemon Curd

Serves Makes about 2 and 1/4 cups    


  •  1+ tablespoons lemon zest, optional*
  •  3/4 cup fresh lemon juice (3-4 large lemons)
  •  3/4 cup sugar
  •  1/4 teaspoon salt
  •  3 large eggs + 4 large egg yolks
  •  4 tablespoons butter (1/2 stick), chopped**


  1. In a small saucepan, stir together lemon zest, lemon juice, sugar, and salt. Set over medium heat and cook for about 5 minutes, or until the sugar and salt have dissolved.
  2. Meanwhile, in a medium bowl beat together 3 eggs and 4 egg yolks. Whisk it very well.
  3. When the liquid on the stove is ready, slowly pour some of it into the bowl with the eggs, whisking constantly. I usually pour in about half, but you can do more or less. This is called tempering the eggs.
  4. Return the pot to the stove and add the rest of the eggs while stirring. If you don’t stir you may curdle your eggs.
  5. Continue to whisk pretty constantly over medium heat for about 5 minutes, or until the mixture has thickened. When you drag your whisk over the top of the mixture, it should leave marks.
  6. Pour the curd through a mesh strainer into a new bowl (or the same one, washed). Unless you are an expert curd maker, you will probably have a few solid egg pieces in there, which is totally okay! Just strain them out.
  7. Stir the chopped butter into the lemon curd until it’s completely melted. This is a good time for a large spoonful of hot lemon curd.
  8. Press a square of plastic wrap directly on top of the lemon curd. If you just cover the bowl, you will get a film on your curd.
  9. Refrigerate until cold, about 2-4 hours. It will thicken up some as it cools.
  10. Transfer to a tupperware. Keeps for 1-2 weeks.

Recipe Notes

*The lemon zest adds great flavor and will make it more tangy. If texture is more important to you than flavor and you are looking for a super creamy lemon curd, then leave it out.

**I’ve seen similar recipes that call for up to 8 tablespoons of butter. Go for it! I think it tastes great with 4 tablespoons, but I’m not one to turn down extra butter…

Slow Cooker Beef Stew


  • 3 pounds beef chuck roast (excess fat trimmed, cut into 1 ½-inch pieces)
  • ¼ cup all-purpose flour
  • 1 Tablespoon kosher salt
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 Tablespoon olive oil
  • 1 medium onion (thinly sliced)
  • 6 cloves garlic (minced)
  • 2 Tablespoons tomato paste
  • 2 ½ cups beef broth
  • 1/2 cup dry red wine
  • 2 Tablespoons Worcestershire sauce
  • 1 12-oz. bag baby carrots (or 3 carrots, peeled and cut into large chunks)
  • 2 pounds Yukon Gold potatoes (about 6 medium potatoes, peeled and cut into 1 ½-inch pieces)
  • 2 Tablespoons fresh lemon juice (plus more to taste)
  • *** To thicken (1 Tablespoon cornstarch mixed with 1 Tablespoon water)

For Topping:

  • Fresh parsley (minced)


  • In a large bowl, toss the beef with the flour, salt, rosemary, garlic powder, thyme, pepper, and onion powder. Set aside.
  • Turn the instant pot to saute and add the olive oil.
  • Once hot, add the onions and cook for 2-3 minutes, until softened. Add the garlic and cook 30 seconds longer. Add the tomato paste and cook for 1 minute. Add the red wine, broth, and Worcestershire sauce and scrape any browned bits off the bottom of the pot.
  • Add the beef to the pot. Cover the pot and set the valve to seal. Cook on high pressure for 20 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure. Add the carrots and potatoes to the pot. Cover and set the valve to seal. Cook on high pressure for 10 minutes.
  • Let the pressure release naturally for 10 minutes, then release the remaining pressure manually.
  • *** If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the SAUTE function to cook for 2-3 minutes, until thickened.
  • Add the lemon juice and season to taste with more salt and pepper and lemon juice, as needed.
  • Sprinkle with fresh parsley and enjoy!


  • Beef stew can be stored in the fridge for up to three days in an airtight container. To make it last even longer, you can freeze it in an airtight container for up to 3 months. 
  • Stews thickened with cornstarch tend to separate after freezing, so I recommend not adding it before freezing this recipe. You can add cornstarch when you reheat the stew just before eating. 
  • To reheat, add the stew to a pot on the stove and heat over medium until warmed through.

Making it on the stove

If you would like to make this recipe on the stove, follow the recipe card below through Step 3. Then, add the beef, bring the stew to a simmer, and cook, covered, for about 1 1/2 hours, until the beef is tender.

Then, add the carrots and potatoes to the pot. Simmer for 3o minutes, until the potatoes are tender.

If you would like a thicker stew, whisk together 1 TBSP cornstarch and 1 TBSP water. Add it to the stew and use the continue simmering for 2-3 minutes, until thickened.

Add the lemon juice and additional salt and pepper if needed. To serve, sprinkle with parsley and additional lemon juice if needed.