Hey there, Megan here! I’m popping in on one of my favorite hostessing blogs (aka Lauren Kelp!) to share a delicious recipe and background on a little adventure I recently embarked on that is perfect for all your party lovers. If you can’t tell from above, it involves champagne…and lots of it.
So yes, go grab that glass and sit back and enjoy!
First and foremost kicking things off with a little introduction.
Full name: Megan Patterson
Hobbies: Anything that involves cooking, friends and champagne
Guilty Pleasure: Binge watching New Girl and Shark Tank
Starbucks Order: Black with Splenda
Yup, that about sums it up. I’m a champagne drinking, party throwing and everyday hustling kind of girl.
So now to the good stuff.
I always dreamed of starting my own company as I’m sure many of you have since you’re all a bunch of #GIRLBOSSES. It wasn’t until this past fall my dreams finally came true and I launched Bon Aprontit – a line of luxury jewel embellished aprons to help women feel fabulous in the kitchen.
The idea of Bon Aprontit all started when I would watch my mom throw these elaborate dinner parties for friends and family and buy a beautiful new dress to wear for the evening but then cover it up with an old apron. We all love to throw a good party, am I right? But who wants to worry about spilling on their new dress or covering it up with an old apron? Not I, so that’s how Bon Aprontit was born.
Bon Aprontit is the perfect gift for the dinner party hostess, bride to be, new homeowner and woman who loves to look fabulous when cooking up a delicious meal at home especially my favorite salmon dish that I’m sharing below.
Trust me when I say this will be your new go-to dish this summer because yes, it’s that good.
With only a few simple steps and basic ingredients you’ll be whipping up this summertime favorite in no time and in style with Bon Aprontit 😉
So now to the recipe (aka the REALLY good stuff) and an overload of photos because I can’t get enough of how beautiful this dish looks. Enjoy!
- (4) 4OZ PIECES OF FRESH SALMON
- 1 TABLESPOON OLIVE OIL
- ⅓ CUP WATER
- ⅔ CUP RED WINE VINAIGRETTE
- 1 TBSP SUGAR
- ½ TSP SALT
- 1 MEDIUM RED ONION
- 1½ CUP PINEAPPLE JUICE
- ¼ CUP WHITE WINE VINEGAR
- 1 TSP DIJON MUSTARD
- ½ CUP OLIVE OIL
- ½ TSP SALT
- 1 CUP DICED PINEAPPLE
- 1 SMALL FRESNO CHILI, SEEDED & DICED
- 1 TBSP RED ONION, FINELY DICED
- CHOPPED CILANTRO TO TASTE
- SALT TO TASTE
- 1 TSP LIME JUICE
- 1 TBSP OLIVE OIL
- Heat olive oil in pan over medium heat.
- Once pan is hot, place skinless salmon in pan and sear on each side for 3-5 minutes, until golden. Finish in oven for approximately 3 minutes, or until desired finish.
- Combine the first four ingredients in a small sauce pot and bring to a boil.
- Immediately remove from heat and cool to room temperature.
- Slice red onion and place in pickling liquid.
- Refrigerate for 6 hours, up to 24.
- Drain liquid from onions.
- Using a potato peeler, peel cucumber lengthwise to create thin slices.
- Combine pineapple juice, white wine vinegar, and dijon mustard in blender.
- Blend on low and slowly add olive oil in a steady stream until vinaigrette is emulsified.
- Finish with salt to taste.
- Place cucumber slides in a bowl and lightly drizzle with pineapple vinaigrette to soften.
- Combine all ingredients in a bowl and mix.
- Place seared salmon on plate.
- Top with pineapple salsa, pickled red onions, and cucumber ribbons.
- Lightly drizzle pineapple vinaigrette over top.
- Finish with micro greens and edible flowers if desired.
photography by aimée mazzenga