I love my co-workers. No but actually… I’m obsessed with them. We have this unnaturally close bond because we are frequently required to travel internationally together, sometimes making work feel more like camp or high school (except awesomer because I’m not going through puberty and I’m now cool). We bond over champagne at 40,000 feet, over horrific food poisoning, severe colds and broken limbs, in strange and foreign countries. We bond over lost baggage, language barriers, Swiss fondue and too many bottles of wine. I really love this level of familiarity and comfort because it allows me to do things to my colleagues I’d never do anywhere else, you know, like break into their desk late at night on a regular basis to eat that salted chocolate they keep at the back of their bottom desk drawer, or ask to borrow their socks on my way to the gym.
Travel disasters and desk break-ins aside, I love my coworkers because of their support of my blog. Mind in the Butter has gained incredible traction in my office and some of my biggest fans and food muses are right here scanning documents at the copy machine. They “like“, comment, and drool over every blog post or food photo immediately once I click “Publish.” Conversely, they tap their watches, scowl and shun me when I’ve gone too long between postings. They are a huge motivating factor and source of inspiration for my food blogging and deserve to be celebrated. THANK YOU!
Yesterday in the spirit of home-cooking and coworker love, we hosted a “Coworker Potluck” to give us an excuse to swap recipes and enjoy each other’s company. With the help of one of my coworkers, I did Roasted Salmon with Lemon, Tarragon, Shallot Butter with Tomatoes Provençal and others brought incredible salads, sides, dips, and desserts. What a treat!
Roasted Salmon with Lemon, Tarragon, Shallot Butter
- Filet of Salmon
- 1 lemon
- 2 sprigs tarragon (about 3 T), torn up
- 3 T chives, rough chopped
- 2-3 pads of butter
- 2 T olive oil
- 2 cloves garlic, rough chopped
- 1/2 medium shallot or one whole, small shallot diced
- S and P to taste
Pre-heat oven to 350
In food processor mix tarragon, chives, butter, garlic, shallot, olive oil, S/P and the juice of ½ the lemon until smooth. No food processor? No problem. Just finely chop everything and blend with olive oil and softened butter.
Rinse and pat dry the salmon and place in a foil-lined baking dish. Spoon the luscious herby mixture generously over the salmon making sure to cover all the sides. Slice the remaining 1/2 lemon into 3-4 thin slices and place on top of salmon. If possible, leave in the refrigerator for at least an hour before baking.
Pull the corners of the foil up around the filet into a loose tent, careful not to smush the herb mixture. Bake at 350 for about 20-25 minutes, depending on the size. White specks should form around the salmon indicating it’s done. Use a fork and pull at the corner of filet to ensure it’s ready.
- Small, ripe tomatoes on the vine (campari and cherry tomatoes are ideal)
- Olive oil
- Herbs de Provence
- Italian seasoning
On a plate, drizzle olive oil on whole tomatoes. Shake or pinch herbs and Italian seasoning on around the tomatoes to fully coat. Sprinkle on salt and pepper for good measure. To avoid cleaning another dish later, tuck the vined tomatoes into the corner of the same pan as the salmon (not inside the foil tent). Roast at 350 with the salmon. They should be soft and blistered when done, so they might need a few more minutes than the salmon depending on their size.