Roasted Salmon with Sunchoke Galettes

Every week, Caroline Wright creates simple, civilized recipes for Food52 that feed four -- for under $20, in under 20 minutes.

Today: Salmon's getting fancy tonight.

Cooking a large piece of salmon is often more elegant than cooking off individual portions. The fish cooks more evenly and, when plated, the most beautiful bits -- the yielding, bright coral center, for instance -- get shown off. This recipe was meant to seem fancy enough for an impressive dinner (plus it’s an excuse to use the word galette mid-week, which feels rarer still), though it truly is easy: the trick is to use the time when the fish is roasting to get the rest ready. Serve it with a salad, or, like I did, with some leftover cooked wild rice.

Roasted Salmon with Sunchoke Galettes and Parsley Vinaigrette

1 (1 1/2) pound salmon fillet
1/2 teaspoon mustard seed
1 teaspoon coriander seed
Kosher salt and freshly ground black pepper
4 tablespoons olive oil, divided
4 sunchokes, very thinly sliced
1/2 cup parsley leaves
1 tablespoon lemon juice
1 tablespoon grainy mustard

See the full recipe (and save and print it) here.

As a freelance food writer and cook, I first wrote this style of recipe as a column on my blog, The Wright Recipes, as an excuse to cook good food for my friends in a quick and simple way. 

Twenty-Dollar, Twenty-Minute™ Meals grew into a cookbook that was published by Workman in May 2013. The recipes found here are original, made especially for Food52 to once again celebrate simple food with friends.

Photo by Caroline Wright