Herb-Crusted SalmonSalmon is a lovely fish to eat, and it can handle a little bit of “dress up.” I enjoyed the look and taste of the “Herb-Crusted Salmon with Spinach Salad,” from the September 2008 issue of Everyday Food. I am always proud to make my own breadcrumbs; for this recipe, I used a rustic hero roll in place of the three slices of white bread. I seasoned my crumb mixture with 1/2 tsp. salt and 1/2 tsp. black pepper. That’s never a bad thing to do. I cooked the salmon for 14 minutes. The simple spinach salad was quite good. I added 2 tsp. salt and 1/2 tsp. black pepper to the dressing. My young child chose to eat his salmon without its crumbly topping, while Dave and I enjoyed the salmon dress-up game. Rosemary Baked Potato WedgesI already know the magical combination of potatoes and rosemary -- this is an unforgettable coupling.

When I saw the ingredient list for the “Rosemary Baked Potato Wedges,” from All Recipes, with its various spice powders as well as breadcrumbs, I wondered if these potatoes would be better still. I customized the recipe for 4 servings, using 1 1/4 lbs. Yukon Gold potatoes. I used 2 1/2 stems of fresh rosemary. My cooked potatoes did indeed include garlic and onion flavors, and a texture that bordered on being too dry. But these were acceptably tasty, though perhaps not worth the preparation time. In other words, a plain potato might be just as fine.

RECIPES: this is a meal where you can dress up your salmon and potatoes in some different outfits
PREP TIMES: salmon is done in less than 30 minutes; potatoes ask for 45 minutes in the oven
TASTES: do you like salmon? do you like potatoes? take it from there…

I’m ready to make the perfect feel-good meal, next time. I’ll make “Classic Grilled Cheese Sandwiches,” from Cook’s Country, along with “Roasted Sweet Potato Corn Chowder,” from All Recipes. It’s a soup-and-sandwich night! Come back to my site on Tuesday, January 20, to see how fun this meal is.