I think the key to a good salad is contrast so we have fresh, pickled, and roasted veggies, creamy goat cheese, crisp little gem lettuce, crunchy sunflower seeds, hearty quinoa, and of course the roasted salmon.

Except, plot twist, I didn’t actually use salmon when developing this recipe. Instead, I used arctic char which is a close cousin of the salmon family. It looks and tastes almost identical, but it has a lower fat content giving it a more mild or some may say “less fishy” flavor. It’s also typically more sustainable than your average farmed salmon. But as always, use what you have available to you!

This recipe is perfect for meal prepping, just keep all the ingredients in separate containers and assemble your bowls throughout the week. It’s a worthwhile alternative to scarfing down protein bars and bowls of cereal between meetings (I’m talking to me here).

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Something to clarify: I specify using bronze cut spaghetti here because the added texture on the outside of the noodle helps cling to the tomato sauce. You should be able to find at your regular grocery store, but regular pasta will obvi work too.

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Typically one would use Cotija cheese for elote or esquites, but I had a block of aged manchego in the fridge that needed using and it complemented the flavors perfectly. I’m also obsessed with the texture you get when a hard cheese is finely grated with a microplane. It creates a fluffy cheese blanket. If you don’t have a microplane, you need to get one I’m sorry.

I didn’t use any fresh herbs here, which if you know me is very out of character. Could you add cilantro to this? Totally. But again, the star here is the CORN and I really wanted to let it shine by keeping the ingredient list to a minimum. However, I grant you permission to personalize this in whatever way you see fit.

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Ironically, when I was a kid I was an extremely picky eater. The only foods I would eat with out protest were pasta and broccoli. Thus, my mom’s broccoli cavatelli was like the holy grail of dinners.

I wanted to remake that dish while taking inspiration from my time in restaurants. The cavatelli recipe that I use is similar to the one that I used to make from scratch as a line cook back in 2019. You don’t HAVE to make homemade pasta from scratch to make this dish, but you could!!!

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Half of the battle of preparing a special dinner for guests is nailing the presentation. We really do eat with our eyes first, and if your plating looks like sh*t people are going to notice. Serving a whole piece of salmon like this is not only visually stunning, it’s also fool proof. Slow roasting the salmon ensures even cooking throughout, and it yields a cleaner tasting fish compared to searing it hot and fast. PLUS, it won’t stink up your kitchen with fishy smells.

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The key here is to use leftover rice, which saves a ton of time and makes for the perfect fried rice consistency. You should really never use freshly cooked rice when making fried rice. It contains too much moisture and will yield a mushy mess.

Feel free to use the recipe as a guide and sub in any protein / vegetables / sauce / seasoning of your choice.

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