The apartment we rent in Paris has a petite kitchen. Counter space is practically non-existent, the fridge is 3/4 size (big for Paris!), and the oven not much larger than a microwave. Amazingly, though, it works beautifully if I keep the menus simple. Dishes like the pan-seared salmon fillets featured here are perfect to prepare in this small space.
For this recipe salmon fillets are seasoned with an herb and spice rub that includes smoked paprika, thyme, and rosemary. The fillets can rest in the fridge for up to an hour before being quickly pan seared. For sides I drizzled olive oil over a pan of asparagus, seasoned them with salt and pepper, and popped them in the oven to roast for 20 minutes. Basmati rice cooked on the stovetop in a saucepan of water scented with several pinches of turmeric made another colorful garnish. Continue reading