Salmon, Roasted Potatoes, and Early Autumn Salad

Charlie & Ellen

Wild caught salmon coated in a light but punchy mix of mustard and brown sugar. Pan seared to crisp the skin, then broiled in the oven to caramalize the glaze.

Golden potatoes salted and roasted to a light crisp. Tossed in a simple vinagrette of olive oil, red wine vinegar, and dijon mustard. Recipe curtesy of Salovaara family.

A base of arugula tossed in a homemade lemon-tahini dressing. Topped with roasted butternut squash, sauteed mushrooms, seared shallots, toasted pumpkin seeds, and crumbled goat cheese.