{ "id": "3e7ebfa2-63e2-4768-b61f-2c6ae09370ef", "title": "Cast-Iron Salmon & New York Strip Birthday Dinner", "schemaVersion": "1.0.0", "notes": [ "> Use approximately 1 tablespoon of butter per salmon fillet or steak portion. Add it after cooking so the garlic and herbs remain fresh and the salmon skin stays crisp.", "120–125°F: Medium-rare; soft, moist, and slightly translucent in the center", "130–135°F: Medium; moist and mostly opaque", "140°F: Medium-well; firmer and fully opaque", "145°F: USDA-recommended minimum internal temperature for fish", "The salmon will continue to rise slightly in temperature after it leaves the skillet, so remove it a few degrees before your desired final temperature.", "Remove the steak from the oven slightly below the desired final temperature because it will continue cooking as it rests.", "Medium-rare: Remove at 125–128°F; final temperature around 130–135°F", "Medium: Remove at 135–138°F; final temperature around 140–145°F", "Medium-well: Remove at approximately 145°F; final temperature around 150°F", "> Serve the salad in a separate bowl or on the opposite side of the dinner plate so the vinaigrette does not soften the salmon skin.", "Cook the steak first because it benefits from resting. Cook the salmon last so its skin remains crisp.", "Carefully wipe the skillet clean with paper towels.", "Do not pour cold water into a very hot cast-iron skillet." ], "steps": [ { "id": "step1", "text": "Add all ingredients to a small bowl.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "1. Add all ingredients to a small bowl.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing2" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing3" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing4" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing5" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing6" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing7" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing8" } ] }, { "id": "step2", "text": "Mix until evenly combined.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "2. Mix until evenly combined.", "temperatures": [], "ingredientUses": [] }, { "id": "step3", "text": "Leave at room temperature while cooking, or refrigerate in a covered container for up to 3 days.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "3. Leave at room temperature while cooking, or refrigerate in a covered container for up to 3 days.", "temperatures": [], "ingredientUses": [] }, { "id": "step4", "text": "If refrigerated, allow the butter to soften before serving.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "4. If refrigerated, allow the butter to soften before serving.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing1" } ] }, { "id": "step5", "text": "Preheat the oven to **425°F**.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "1. Preheat the oven to **425°F**.", "temperatures": [ { "kind": "oven", "text": "425°F", "scale": "F", "value": 425 } ], "ingredientUses": [] }, { "id": "step6", "text": "Remove the salmon from the refrigerator about 15 minutes before cooking.", "title": null, "timers": [ { "text": "15 minutes", "secondsMax": null, "secondsMin": 900 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "2. Remove the salmon from the refrigerator about 15 minutes before cooking.", "temperatures": [], "ingredientUses": [] }, { "id": "step7", "text": "Pat each fillet very dry with paper towels, especially the skin.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "3. Pat each fillet very dry with paper towels, especially the skin.", "temperatures": [], "ingredientUses": [] }, { "id": "step8", "text": "Season both sides with salt and black pepper.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "4. Season both sides with salt and black pepper.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing10" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing11" } ] }, { "id": "step9", "text": "Heat a cast-iron skillet over medium-high heat for 2–3 minutes.", "title": null, "timers": [ { "text": "2–3 minutes", "secondsMax": 180, "secondsMin": 120 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "5. Heat a cast-iron skillet over medium-high heat for 2–3 minutes.", "temperatures": [], "ingredientUses": [] }, { "id": "step10", "text": "Add the oil and swirl to coat the skillet.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "6. Add the oil and swirl to coat the skillet.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing12" } ] }, { "id": "step11", "text": "Place the salmon in the skillet **skin-side down**, laying each fillet away from you to reduce splattering.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "7. Place the salmon in the skillet **skin-side down**, laying each fillet away from you to reduce splattering.", "temperatures": [], "ingredientUses": [] }, { "id": "step12", "text": "Gently press each fillet with a spatula for the first 15–20 seconds to keep the skin from curling.", "title": null, "timers": [ { "text": "15–20 seconds", "secondsMax": 20, "secondsMin": 15 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "8. Gently press each fillet with a spatula for the first 15–20 seconds to keep the skin from curling.", "temperatures": [], "ingredientUses": [] }, { "id": "step13", "text": "Reduce the heat to medium and sear, undisturbed, for **4–6 minutes**, until the skin is crisp and releases easily from the skillet.", "title": null, "timers": [ { "text": "4–6 minutes", "secondsMax": 360, "secondsMin": 240 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "9. Reduce the heat to medium and sear, undisturbed, for **4–6 minutes**, until the skin is crisp and releases easily from the skillet.", "temperatures": [], "ingredientUses": [] }, { "id": "step14", "text": "Flip the salmon and cook the flesh side for approximately **1 minute**.", "title": null, "timers": [ { "text": "1 minute", "secondsMax": null, "secondsMin": 60 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "10. Flip the salmon and cook the flesh side for approximately **1 minute**.", "temperatures": [], "ingredientUses": [] }, { "id": "step15", "text": "Transfer the skillet to the 425°F oven.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "11. Transfer the skillet to the 425°F oven.", "temperatures": [ { "kind": "oven", "text": "425°F", "scale": "F", "value": 425 } ], "ingredientUses": [] }, { "id": "step16", "text": "Finish in the oven for **3–6 minutes**, depending on the thickness of the fillets and desired doneness.", "title": null, "timers": [ { "text": "3–6 minutes", "secondsMax": 360, "secondsMin": 180 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "12. Finish in the oven for **3–6 minutes**, depending on the thickness of the fillets and desired doneness.", "temperatures": [], "ingredientUses": [] }, { "id": "step17", "text": "Check the temperature by inserting an instant-read thermometer into the thickest part of the salmon.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "13. Check the temperature by inserting an instant-read thermometer into the thickest part of the salmon.", "temperatures": [], "ingredientUses": [] }, { "id": "step18", "text": "Transfer the salmon to a platter and rest for 2–3 minutes.", "title": null, "timers": [ { "text": "2–3 minutes", "secondsMax": 180, "secondsMin": 120 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "14. Transfer the salmon to a platter and rest for 2–3 minutes.", "temperatures": [], "ingredientUses": [] }, { "id": "step19", "text": "Add a spoonful of lemon-garlic herb butter to the flesh side of each fillet. Avoid covering the crispy skin.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "15. Add a spoonful of lemon-garlic herb butter to the flesh side of each fillet. Avoid covering the crispy skin.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing13" } ] }, { "id": "step20", "text": "Serve with lemon wedges.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "16. Serve with lemon wedges.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing14" } ] }, { "id": "step21", "text": "Pat the steaks very dry with paper towels.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "1. Pat the steaks very dry with paper towels.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step22", "text": "Season all sides, including the fat edge, with kosher salt, black pepper, and garlic powder if using.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "2. Season all sides, including the fat edge, with kosher salt, black pepper, and garlic powder if using.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing16" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing17" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing18" } ] }, { "id": "step23", "text": "For deeper seasoning, salt the steaks several hours ahead or the night before and refrigerate them uncovered.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "3. For deeper seasoning, salt the steaks several hours ahead or the night before and refrigerate them uncovered.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step24", "text": "Remove the steaks from the refrigerator while preparing the rest of dinner, then pat them dry again before cooking.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "4. Remove the steaks from the refrigerator while preparing the rest of dinner, then pat them dry again before cooking.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step25", "text": "Preheat the oven to **425°F**.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "1. Preheat the oven to **425°F**.", "temperatures": [ { "kind": "oven", "text": "425°F", "scale": "F", "value": 425 } ], "ingredientUses": [] }, { "id": "step26", "text": "Heat an empty cast-iron skillet over medium-high heat for approximately 3 minutes.", "title": null, "timers": [ { "text": "3 minutes", "secondsMax": null, "secondsMin": 180 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "2. Heat an empty cast-iron skillet over medium-high heat for approximately 3 minutes.", "temperatures": [], "ingredientUses": [] }, { "id": "step27", "text": "Add the oil and swirl to coat the skillet.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "3. Add the oil and swirl to coat the skillet.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing19" } ] }, { "id": "step28", "text": "Place the steaks in the skillet and sear the first side, without moving them, for **3–4 minutes**.", "title": null, "timers": [ { "text": "3–4 minutes", "secondsMax": 240, "secondsMin": 180 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "4. Place the steaks in the skillet and sear the first side, without moving them, for **3–4 minutes**.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step29", "text": "Flip and sear the second side for **2–3 minutes**.", "title": null, "timers": [ { "text": "2–3 minutes", "secondsMax": 180, "secondsMin": 120 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "5. Flip and sear the second side for **2–3 minutes**.", "temperatures": [], "ingredientUses": [] }, { "id": "step30", "text": "Using tongs, hold the fat edge against the skillet for **30–60 seconds** to brown and render it.", "title": null, "timers": [ { "text": "30–60 seconds", "secondsMax": 60, "secondsMin": 30 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "6. Using tongs, hold the fat edge against the skillet for **30–60 seconds** to brown and render it.", "temperatures": [], "ingredientUses": [] }, { "id": "step31", "text": "Transfer the skillet to the 425°F oven.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "7. Transfer the skillet to the 425°F oven.", "temperatures": [ { "kind": "oven", "text": "425°F", "scale": "F", "value": 425 } ], "ingredientUses": [] }, { "id": "step32", "text": "Roast for approximately **3–7 minutes**, depending on steak thickness and desired doneness.", "title": null, "timers": [ { "text": "3–7 minutes", "secondsMax": 420, "secondsMin": 180 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "8. Roast for approximately **3–7 minutes**, depending on steak thickness and desired doneness.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step33", "text": "Check the internal temperature by inserting an instant-read thermometer horizontally into the center of the steak.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "9. Check the internal temperature by inserting an instant-read thermometer horizontally into the center of the steak.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing9" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step34", "text": "Transfer the steaks to a cutting board.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "10. Transfer the steaks to a cutting board.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step35", "text": "Rest for **7–10 minutes**.", "title": null, "timers": [ { "text": "7–10 minutes", "secondsMax": 600, "secondsMin": 420 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "11. Rest for **7–10 minutes**.", "temperatures": [], "ingredientUses": [] }, { "id": "step36", "text": "Add lemon-garlic herb butter during the final few minutes of resting.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "12. Add lemon-garlic herb butter during the final few minutes of resting.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing20" } ] }, { "id": "step37", "text": "Slice against the grain and finish with flaky salt, if desired.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "13. Slice against the grain and finish with flaky salt, if desired.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing21" } ] }, { "id": "step38", "text": "**Rare:** Remove at 118–120°F; final temperature around 125°F", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- **Rare:** Remove at 118–120°F; final temperature around 125°F", "temperatures": [ { "kind": "other", "text": "120°F", "scale": "F", "value": 120 }, { "kind": "other", "text": "125°F", "scale": "F", "value": 125 } ], "ingredientUses": [] }, { "id": "step39", "text": "Trim the fennel bulb, reserving a few delicate fronds for garnish.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "1. Trim the fennel bulb, reserving a few delicate fronds for garnish.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing23" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing27" } ] }, { "id": "step40", "text": "Slice the fennel as thinly as possible with a sharp knife or mandoline.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "2. Slice the fennel as thinly as possible with a sharp knife or mandoline.", "temperatures": [], "ingredientUses": [] }, { "id": "step41", "text": "Peel the oranges and cut them into segments, half-moons, or thin rounds.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "3. Peel the oranges and cut them into segments, half-moons, or thin rounds.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing9" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing24" } ] }, { "id": "step42", "text": "Catch any orange juice released while cutting and use it in the vinaigrette.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "4. Catch any orange juice released while cutting and use it in the vinaigrette.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing29" } ] }, { "id": "step43", "text": "Lightly toast the almonds in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently. Allow them to cool.", "title": null, "timers": [ { "text": "2–4 minutes", "secondsMax": 240, "secondsMin": 120 } ], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "5. Lightly toast the almonds in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently. Allow them to cool.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing25" } ] }, { "id": "step44", "text": "Whisk together the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "6. Whisk together the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing28" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing29" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing30" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing31" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing32" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing33" } ] }, { "id": "step45", "text": "Place the arugula, fennel, oranges, almonds, and optional red onion in a large serving bowl.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "7. Place the arugula, fennel, oranges, almonds, and optional red onion in a large serving bowl.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing22" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing24" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing25" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing26" } ] }, { "id": "step46", "text": "Immediately before serving, add enough vinaigrette to lightly coat the salad. You may not need all of it.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [ "step44" ], "equipmentIds": [], "originalText": "8. Immediately before serving, add enough vinaigrette to lightly coat the salad. You may not need all of it.", "temperatures": [], "ingredientUses": [] }, { "id": "step47", "text": "Toss gently and garnish with fennel fronds.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "9. Toss gently and garnish with fennel fronds.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing27" } ] }, { "id": "step48", "text": "Prepare and cook the steaks.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "1. Prepare and cook the steaks.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step49", "text": "Transfer the steaks to a cutting board and let them rest loosely tented with foil.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [ "step48" ], "equipmentIds": [], "originalText": "2. Transfer the steaks to a cutting board and let them rest loosely tented with foil.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step50", "text": "Return the skillet to the stovetop and add fresh oil.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "5. Return the skillet to the stovetop and add fresh oil.", "temperatures": [], "ingredientUses": [] }, { "id": "step51", "text": "Cook the salmon while the steaks finish resting.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "6. Cook the salmon while the steaks finish resting.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step52", "text": "Add the compound butter to both proteins shortly before serving.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "7. Add the compound butter to both proteins shortly before serving.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing1" } ] }, { "id": "step53", "text": "Preheat the oven to 425°F.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Preheat the oven to 425°F.", "temperatures": [ { "kind": "oven", "text": "425°F", "scale": "F", "value": 425 } ], "ingredientUses": [] }, { "id": "step54", "text": "Make the lemon-garlic herb butter.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Make the lemon-garlic herb butter.", "temperatures": [], "ingredientUses": [] }, { "id": "step55", "text": "Prepare the citrus-Dijon vinaigrette.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Prepare the citrus-Dijon vinaigrette.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing31" } ] }, { "id": "step56", "text": "Slice the fennel and oranges.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Slice the fennel and oranges.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing24" } ] }, { "id": "step57", "text": "Toast the almonds.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Toast the almonds.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing25" } ] }, { "id": "step58", "text": "Prepare any potatoes and asparagus.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Prepare any potatoes and asparagus.", "temperatures": [], "ingredientUses": [] }, { 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[], "originalText": "- Toss the salad ingredients together without the vinaigrette.", "temperatures": [], "ingredientUses": [] }, { "id": "step66", "text": "Finish the salmon in the oven.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Finish the salmon in the oven.", "temperatures": [], "ingredientUses": [] }, { "id": "step67", "text": "Add lemon-garlic herb butter to the salmon and steak.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [ "step54" ], "equipmentIds": [], "originalText": "- Add lemon-garlic herb butter to the salmon and steak.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step68", "text": "Dress the salad lightly with the vinaigrette.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [ "step44" ], "equipmentIds": [], "originalText": "- Dress the salad lightly with the vinaigrette.", "temperatures": [], "ingredientUses": [] }, { "id": "step69", "text": "Slice the steak against the grain.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Slice the steak against the grain.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] }, { "id": "step70", "text": "Serve immediately.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "- Serve immediately.", "temperatures": [], "ingredientUses": [] }, { "id": "step71", "text": "Place Parmesan-roasted potatoes slightly off-center on each plate. Set the salmon beside or partly over the potatoes, keeping the crispy skin exposed. Fan a few slices of New York strip beside the salmon for guests having both proteins. Arrange roasted asparagus alongside and serve the salad separately or on the opposite edge of the plate. Finish with lemon wedges, fresh herbs, and a small amount of melted herb butter around—not over—the salmon skin.", "title": null, "timers": [], "consumes": [], "produces": [], "dependsOn": [], "equipmentIds": [], "originalText": "Place Parmesan-roasted potatoes slightly off-center on each plate. Set the salmon beside or partly over the potatoes, keeping the crispy skin exposed. Fan a few slices of New York strip beside the salmon for guests having both proteins. Arrange roasted asparagus alongside and serve the salad separately or on the opposite edge of the plate. Finish with lemon wedges, fresh herbs, and a small amount of melted herb butter around—not over—the salmon skin.", "temperatures": [], "ingredientUses": [ { "note": null, "unit": null, "quantity": null, "ingredientId": "ing9" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing14" }, { "note": null, "unit": null, "quantity": null, "ingredientId": "ing15" } ] } ], "times": { "cook": null, "prep": null, "total": null, "inactive": null }, "yield": { "text": "Salad: 4–6 servings", "unit": null, "quantity": null }, "images": [], "source": { "url": null, "type": "paste", "author": null, "textOrigin": "provided", "publication": null, "publishedAt": null, "originalText": "---\ntype: source\nstatus: active\nverification: unverified\ncreated: 2026-09-30\nimported: 2026-09-30\nsource: \"~/Downloads/cast_iron_salmon_steak_birthday_dinner.md\"\nsource_sha256: \"620b844faff208441645beaeda4b8d83749c30fb39fd6619ccffb94dfb132015\"\ncatalog: \"[[Wiki/Family/Recipe Box]]\"\n---\n# Cast-Iron Salmon & New York Strip Birthday Dinner\nA special-occasion dinner featuring two cast-iron protein options, one shared lemon-garlic herb butter, and a bright orange, fennel, and arugula salad.\n## Menu\n- Crispy cast-iron salmon with lemon-garlic herb butter\n- Cast-iron New York strip steak with lemon-garlic herb butter\n- Orange, fennel, and arugula salad with citrus-Dijon vinaigrette\n- Suggested sides: Parmesan-roasted baby potatoes and roasted asparagus\n## Servings\n- **Salmon:** 4 fillets\n- **Steak:** 2 large steaks, serving 2 as the main protein or 4–6 when sliced as an alternate alongside salmon\n- **Salad:** 4–6 servings\n---\n# Shared Lemon-Garlic Herb Butter\nThis compound butter works with both the salmon and the steak.\n## Ingredients\n- 6 tablespoons unsalted butter, softened\n- 1 small garlic clove, finely grated or minced\n- Zest of 1 lemon\n- 1 1/2 tablespoons finely chopped fresh parsley\n- 1 tablespoon finely chopped fresh chives\n- 1/2 teaspoon fresh thyme leaves\n- 3/8 teaspoon kosher salt\n- Freshly ground black pepper, to taste\n## Instructions\n1. Add all ingredients to a small bowl.\n2. Mix until evenly combined.\n3. Leave at room temperature while cooking, or refrigerate in a covered container for up to 3 days.\n4. If refrigerated, allow the butter to soften before serving.\n> Use approximately 1 tablespoon of butter per salmon fillet or steak portion. Add it after cooking so the garlic and herbs remain fresh and the salmon skin stays crisp.\n---\n# Crispy Cast-Iron Salmon\n## Ingredients\n- 4 center-cut, skin-on salmon fillets, approximately 5–7 ounces each\n- 1 teaspoon kosher salt\n- 1/2 teaspoon freshly ground black pepper\n- 1 tablespoon avocado oil, canola oil, or another high-heat cooking oil\n- 4 tablespoons lemon-garlic herb butter\n- Lemon wedges, for serving\n## Instructions\n1. Preheat the oven to **425°F**.\n2. Remove the salmon from the refrigerator about 15 minutes before cooking.\n3. Pat each fillet very dry with paper towels, especially the skin.\n4. Season both sides with salt and black pepper.\n5. Heat a cast-iron skillet over medium-high heat for 2–3 minutes.\n6. Add the oil and swirl to coat the skillet.\n7. Place the salmon in the skillet **skin-side down**, laying each fillet away from you to reduce splattering.\n8. Gently press each fillet with a spatula for the first 15–20 seconds to keep the skin from curling.\n9. Reduce the heat to medium and sear, undisturbed, for **4–6 minutes**, until the skin is crisp and releases easily from the skillet.\n10. Flip the salmon and cook the flesh side for approximately **1 minute**.\n11. Transfer the skillet to the 425°F oven.\n12. Finish in the oven for **3–6 minutes**, depending on the thickness of the fillets and desired doneness.\n13. Check the temperature by inserting an instant-read thermometer into the thickest part of the salmon.\n14. Transfer the salmon to a platter and rest for 2–3 minutes.\n15. Add a spoonful of lemon-garlic herb butter to the flesh side of each fillet. Avoid covering the crispy skin.\n16. Serve with lemon wedges.\n## Salmon Temperature Guide\n- **120–125°F:** Medium-rare; soft, moist, and slightly translucent in the center\n- **130–135°F:** Medium; moist and mostly opaque\n- **140°F:** Medium-well; firmer and fully opaque\n- **145°F:** USDA-recommended minimum internal temperature for fish\nThe salmon will continue to rise slightly in temperature after it leaves the skillet, so remove it a few degrees before your desired final temperature.\n---\n# Cast-Iron New York Strip Steak\n## Ingredients\n- 2 New York strip steaks, preferably 1 1/4–1 1/2 inches thick\n- 1 1/2 teaspoons kosher salt\n- 1/2 teaspoon freshly ground black pepper\n- 1/2 teaspoon garlic powder, optional\n- 1 tablespoon avocado oil, canola oil, or another high-heat cooking oil\n- 2 tablespoons lemon-garlic herb butter\n- Flaky salt, optional, for finishing\n## Prepare the Steaks\n1. Pat the steaks very dry with paper towels.\n2. Season all sides, including the fat edge, with kosher salt, black pepper, and garlic powder if using.\n3. For deeper seasoning, salt the steaks several hours ahead or the night before and refrigerate them uncovered.\n4. Remove the steaks from the refrigerator while preparing the rest of dinner, then pat them dry again before cooking.\n## Instructions\n1. Preheat the oven to **425°F**.\n2. Heat an empty cast-iron skillet over medium-high heat for approximately 3 minutes.\n3. Add the oil and swirl to coat the skillet.\n4. Place the steaks in the skillet and sear the first side, without moving them, for **3–4 minutes**.\n5. Flip and sear the second side for **2–3 minutes**.\n6. Using tongs, hold the fat edge against the skillet for **30–60 seconds** to brown and render it.\n7. Transfer the skillet to the 425°F oven.\n8. Roast for approximately **3–7 minutes**, depending on steak thickness and desired doneness.\n9. Check the internal temperature by inserting an instant-read thermometer horizontally into the center of the steak.\n10. Transfer the steaks to a cutting board.\n11. Rest for **7–10 minutes**.\n12. Add lemon-garlic herb butter during the final few minutes of resting.\n13. Slice against the grain and finish with flaky salt, if desired.\n## Steak Temperature Guide\nRemove the steak from the oven slightly below the desired final temperature because it will continue cooking as it rests.\n- **Rare:** Remove at 118–120°F; final temperature around 125°F\n- **Medium-rare:** Remove at 125–128°F; final temperature around 130–135°F\n- **Medium:** Remove at 135–138°F; final temperature around 140–145°F\n- **Medium-well:** Remove at approximately 145°F; final temperature around 150°F\n---\n# Orange, Fennel & Arugula Salad\nThe citrus and crisp fennel balance the richness of the salmon, steak, compound butter, and Parmesan potatoes.\n## Salad Ingredients\n- 5 ounces baby arugula\n- 1 medium fennel bulb\n- 2 oranges\n- 1/3 cup sliced almonds, lightly toasted\n- 1/4 small red onion, very thinly sliced, optional\n- Fennel fronds, for garnish, optional\n## Citrus-Dijon Vinaigrette\n- 3 tablespoons extra-virgin olive oil\n- 1 1/2 tablespoons fresh orange juice\n- 1 tablespoon fresh lemon juice\n- 1 teaspoon Dijon mustard\n- 1 teaspoon honey\n- 1/4 teaspoon kosher salt\n- Freshly ground black pepper, to taste\n## Instructions\n1. Trim the fennel bulb, reserving a few delicate fronds for garnish.\n2. Slice the fennel as thinly as possible with a sharp knife or mandoline.\n3. Peel the oranges and cut them into segments, half-moons, or thin rounds.\n4. Catch any orange juice released while cutting and use it in the vinaigrette.\n5. Lightly toast the almonds in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently. Allow them to cool.\n6. Whisk together the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper.\n7. Place the arugula, fennel, oranges, almonds, and optional red onion in a large serving bowl.\n8. Immediately before serving, add enough vinaigrette to lightly coat the salad. You may not need all of it.\n9. Toss gently and garnish with fennel fronds.\n> Serve the salad in a separate bowl or on the opposite side of the dinner plate so the vinaigrette does not soften the salmon skin.\n---\n# Cooking Both Salmon and Steak With One Cast-Iron Skillet\nCook the **steak first** because it benefits from resting. Cook the salmon last so its skin remains crisp.\n1. Prepare and cook the steaks.\n2. Transfer the steaks to a cutting board and let them rest loosely tented with foil.\n3. Carefully wipe the skillet clean with paper towels.\n4. Do not pour cold water into a very hot cast-iron skillet.\n5. Return the skillet to the stovetop and add fresh oil.\n6. Cook the salmon while the steaks finish resting.\n7. Add the compound butter to both proteins shortly before serving.\n---\n# Coordinated Dinner Timeline\n## About 45 Minutes Before Dinner\n- Preheat the oven to 425°F.\n- Make the lemon-garlic herb butter.\n- Prepare the citrus-Dijon vinaigrette.\n- Slice the fennel and oranges.\n- Toast the almonds.\n- Prepare any potatoes and asparagus.\n- Pat dry and season the steaks.\n## About 25 Minutes Before Dinner\n- Begin cooking the steaks.\n- Transfer the finished steaks to a cutting board to rest.\n- Wipe out the skillet carefully.\n- Pat dry and season the salmon.\n## About 12 Minutes Before Dinner\n- Begin searing the salmon skin-side down.\n- Toss the salad ingredients together without the vinaigrette.\n## Immediately Before Serving\n- Finish the salmon in the oven.\n- Add lemon-garlic herb butter to the salmon and steak.\n- Dress the salad lightly with the vinaigrette.\n- Slice the steak against the grain.\n- Serve immediately.\n---\n# Plating\nPlace Parmesan-roasted potatoes slightly off-center on each plate. Set the salmon beside or partly over the potatoes, keeping the crispy skin exposed. Fan a few slices of New York strip beside the salmon for guests having both proteins. Arrange roasted asparagus alongside and serve the salad separately or on the opposite edge of the plate. Finish with lemon wedges, fresh herbs, and a small amount of melted herb butter around—not over—the salmon skin." }, "cuisines": [], "keywords": [], "language": null, "warnings": [ { "id": "warn1", "code": "OTHER", "path": "/title", "message": "Multiple title lines were labelled. 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Check the original.", "severity": "warning", "resolution": "corrected", "reviewNote": "Confirmed: weight ounces (Jev suggested, 1.00)", "sourceExcerpt": "- 5 ounces baby arugula" }, { "id": "warn6", "code": "UNKNOWN_QUANTITY", "path": "/ingredients/26/quantity", "message": "No clear quantity was found in this source line.", "severity": "warning", "resolution": "accepted_unknown", "reviewNote": "Accepted in review: describes the source as written.", "sourceExcerpt": "- Fennel fronds, for garnish, optional" }, { "id": "warn7", "code": "OTHER", "path": "/source/originalText", "message": "Some source lines were not assigned to recipe fields. Check the original for omissions.", "severity": "warning", "resolution": "accepted_unknown", "reviewNote": "Accepted in review: describes the source as written.", "sourceExcerpt": null }, { "id": "warn8", "code": "UNCONFIRMED_DEPENDENCY", "path": "/steps", "message": "The ingredient links and step order were suggested by Jev. 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Serve with lemon wedges.", "sourceLocator": "instruction line 20" }, { "path": "/ingredients/14/originalText", "basis": "deterministic", "excerpt": "- 2 New York strip steaks, preferably 1 1/4–1 1/2 inches thick", "sourceLocator": "ingredient line 15" }, { "path": "/ingredients/15/originalText", "basis": "deterministic", "excerpt": "- 1 1/2 teaspoons kosher salt", "sourceLocator": "ingredient line 16" }, { "path": "/ingredients/16/originalText", "basis": "deterministic", "excerpt": "- 1/2 teaspoon freshly ground black pepper", "sourceLocator": "ingredient line 17" }, { "path": "/ingredients/17/originalText", "basis": "deterministic", "excerpt": "- 1/2 teaspoon garlic powder, optional", "sourceLocator": "ingredient line 18" }, { "path": "/ingredients/18/originalText", "basis": "deterministic", "excerpt": "- 1 tablespoon avocado oil, canola oil, or another high-heat cooking oil", "sourceLocator": "ingredient line 19" }, { "path": "/ingredients/19/originalText", "basis": "deterministic", "excerpt": "- 2 tablespoons lemon-garlic herb butter", "sourceLocator": "ingredient line 20" }, { "path": "/ingredients/20/originalText", "basis": "deterministic", "excerpt": "- Flaky salt, optional, for finishing", "sourceLocator": "ingredient line 21" }, { "path": "/steps/20/originalText", "basis": "deterministic", "excerpt": "1. Pat the steaks very dry with paper towels.", "sourceLocator": "instruction line 21" }, { "path": "/steps/21/originalText", "basis": "deterministic", "excerpt": "2. Season all sides, including the fat edge, with kosher salt, black pepper, and garlic powder if using.", "sourceLocator": "instruction line 22" }, { "path": "/steps/22/originalText", "basis": "deterministic", "excerpt": "3. For deeper seasoning, salt the steaks several hours ahead or the night before and refrigerate them uncovered.", "sourceLocator": "instruction line 23" }, { "path": "/steps/23/originalText", "basis": "deterministic", "excerpt": "4. Remove the steaks from the refrigerator while preparing the rest of dinner, then pat them dry again before cooking.", "sourceLocator": "instruction line 24" }, { "path": "/steps/24/originalText", "basis": "deterministic", "excerpt": "1. Preheat the oven to **425°F**.", "sourceLocator": "instruction line 25" }, { "path": "/steps/25/originalText", "basis": "deterministic", "excerpt": "2. Heat an empty cast-iron skillet over medium-high heat for approximately 3 minutes.", "sourceLocator": "instruction line 26" }, { "path": "/steps/26/originalText", "basis": "deterministic", "excerpt": "3. Add the oil and swirl to coat the skillet.", "sourceLocator": "instruction line 27" }, { "path": "/steps/27/originalText", "basis": "deterministic", "excerpt": "4. Place the steaks in the skillet and sear the first side, without moving them, for **3–4 minutes**.", "sourceLocator": "instruction line 28" }, { "path": "/steps/28/originalText", "basis": "deterministic", "excerpt": "5. Flip and sear the second side for **2–3 minutes**.", "sourceLocator": "instruction line 29" }, { "path": "/steps/29/originalText", "basis": "deterministic", "excerpt": "6. Using tongs, hold the fat edge against the skillet for **30–60 seconds** to brown and render it.", "sourceLocator": "instruction line 30" }, { "path": "/steps/30/originalText", "basis": "deterministic", "excerpt": "7. Transfer the skillet to the 425°F oven.", "sourceLocator": "instruction line 31" }, { "path": "/steps/31/originalText", "basis": "deterministic", "excerpt": "8. Roast for approximately **3–7 minutes**, depending on steak thickness and desired doneness.", "sourceLocator": "instruction line 32" }, { "path": "/steps/32/originalText", "basis": "deterministic", "excerpt": "9. Check the internal temperature by inserting an instant-read thermometer horizontally into the center of the steak.", "sourceLocator": "instruction line 33" }, { "path": "/steps/33/originalText", "basis": "deterministic", "excerpt": "10. Transfer the steaks to a cutting board.", "sourceLocator": "instruction line 34" }, { "path": "/steps/34/originalText", "basis": "deterministic", "excerpt": "11. Rest for **7–10 minutes**.", "sourceLocator": "instruction line 35" }, { "path": "/steps/35/originalText", "basis": "deterministic", "excerpt": "12. Add lemon-garlic herb butter during the final few minutes of resting.", "sourceLocator": "instruction line 36" }, { "path": "/steps/36/originalText", "basis": "deterministic", "excerpt": "13. Slice against the grain and finish with flaky salt, if desired.", "sourceLocator": "instruction line 37" }, { "path": "/steps/37/originalText", "basis": "deterministic", "excerpt": "- **Rare:** Remove at 118–120°F; final temperature around 125°F", "sourceLocator": "instruction line 38" }, { "path": "/ingredients/21/originalText", "basis": "deterministic", "excerpt": "- 5 ounces baby arugula", "sourceLocator": "ingredient line 22" }, { "path": "/ingredients/22/originalText", "basis": "deterministic", "excerpt": "- 1 medium fennel bulb", "sourceLocator": "ingredient line 23" }, { "path": "/ingredients/23/originalText", "basis": "deterministic", "excerpt": "- 2 oranges", "sourceLocator": "ingredient line 24" }, { "path": "/ingredients/24/originalText", "basis": "deterministic", "excerpt": "- 1/3 cup sliced almonds, lightly toasted", "sourceLocator": "ingredient line 25" }, { "path": "/ingredients/25/originalText", "basis": "deterministic", "excerpt": "- 1/4 small red onion, very thinly sliced, optional", "sourceLocator": "ingredient line 26" }, { "path": "/ingredients/26/originalText", "basis": "deterministic", "excerpt": "- Fennel fronds, for garnish, optional", "sourceLocator": "ingredient line 27" }, { "path": "/ingredients/27/originalText", "basis": "deterministic", "excerpt": "- 3 tablespoons extra-virgin olive oil", "sourceLocator": "ingredient line 28" }, { "path": "/ingredients/28/originalText", "basis": "deterministic", "excerpt": "- 1 1/2 tablespoons fresh orange juice", "sourceLocator": "ingredient line 29" }, { "path": "/ingredients/29/originalText", "basis": "deterministic", "excerpt": "- 1 tablespoon fresh lemon juice", "sourceLocator": "ingredient line 30" }, { "path": "/ingredients/30/originalText", "basis": "deterministic", "excerpt": "- 1 teaspoon Dijon mustard", "sourceLocator": "ingredient line 31" }, { "path": "/ingredients/31/originalText", "basis": "deterministic", "excerpt": "- 1 teaspoon honey", "sourceLocator": "ingredient line 32" }, { "path": "/ingredients/32/originalText", "basis": "deterministic", "excerpt": "- 1/4 teaspoon kosher salt", "sourceLocator": "ingredient line 33" }, { "path": "/ingredients/33/originalText", "basis": "deterministic", "excerpt": "- Freshly ground black pepper, to taste", "sourceLocator": "ingredient line 34" }, { "path": "/steps/38/originalText", "basis": "deterministic", "excerpt": "1. Trim the fennel bulb, reserving a few delicate fronds for garnish.", "sourceLocator": "instruction line 39" }, { "path": "/steps/39/originalText", "basis": "deterministic", "excerpt": "2. Slice the fennel as thinly as possible with a sharp knife or mandoline.", "sourceLocator": "instruction line 40" }, { "path": "/steps/40/originalText", "basis": "deterministic", "excerpt": "3. Peel the oranges and cut them into segments, half-moons, or thin rounds.", "sourceLocator": "instruction line 41" }, { "path": "/steps/41/originalText", "basis": "deterministic", "excerpt": "4. Catch any orange juice released while cutting and use it in the vinaigrette.", "sourceLocator": "instruction line 42" }, { "path": "/steps/42/originalText", "basis": "deterministic", "excerpt": "5. Lightly toast the almonds in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently. Allow them to cool.", "sourceLocator": "instruction line 43" }, { "path": "/steps/43/originalText", "basis": "deterministic", "excerpt": "6. Whisk together the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper.", "sourceLocator": "instruction line 44" }, { "path": "/steps/44/originalText", "basis": "deterministic", "excerpt": "7. Place the arugula, fennel, oranges, almonds, and optional red onion in a large serving bowl.", "sourceLocator": "instruction line 45" }, { "path": "/steps/45/originalText", "basis": "deterministic", "excerpt": "8. Immediately before serving, add enough vinaigrette to lightly coat the salad. You may not need all of it.", "sourceLocator": "instruction line 46" }, { "path": "/steps/46/originalText", "basis": "deterministic", "excerpt": "9. Toss gently and garnish with fennel fronds.", "sourceLocator": "instruction line 47" }, { "path": "/steps/47/originalText", "basis": "deterministic", "excerpt": "1. Prepare and cook the steaks.", "sourceLocator": "instruction line 48" }, { "path": "/steps/48/originalText", "basis": "deterministic", "excerpt": "2. Transfer the steaks to a cutting board and let them rest loosely tented with foil.", "sourceLocator": "instruction line 49" }, { "path": "/steps/49/originalText", "basis": "deterministic", "excerpt": "5. Return the skillet to the stovetop and add fresh oil.", "sourceLocator": "instruction line 50" }, { "path": "/steps/50/originalText", "basis": "deterministic", "excerpt": "6. Cook the salmon while the steaks finish resting.", "sourceLocator": "instruction line 51" }, { "path": "/steps/51/originalText", "basis": "deterministic", "excerpt": "7. Add the compound butter to both proteins shortly before serving.", "sourceLocator": "instruction line 52" }, { "path": "/steps/52/originalText", "basis": "deterministic", "excerpt": "- Preheat the oven to 425°F.", "sourceLocator": "instruction line 53" }, { "path": "/steps/53/originalText", "basis": "deterministic", "excerpt": "- Make the lemon-garlic herb butter.", "sourceLocator": "instruction line 54" }, { "path": "/steps/54/originalText", "basis": "deterministic", "excerpt": "- Prepare the citrus-Dijon vinaigrette.", "sourceLocator": "instruction line 55" }, { "path": "/steps/55/originalText", "basis": "deterministic", "excerpt": "- Slice the fennel and oranges.", "sourceLocator": "instruction line 56" }, { "path": "/steps/56/originalText", "basis": "deterministic", "excerpt": "- Toast the almonds.", "sourceLocator": "instruction line 57" }, { "path": "/steps/57/originalText", "basis": "deterministic", "excerpt": "- Prepare any potatoes and asparagus.", "sourceLocator": "instruction line 58" }, { "path": "/steps/58/originalText", "basis": "deterministic", "excerpt": "- Pat dry and season the steaks.", "sourceLocator": "instruction line 59" }, { "path": "/steps/59/originalText", "basis": "deterministic", "excerpt": "- Begin cooking the steaks.", "sourceLocator": "instruction line 60" }, { "path": "/steps/60/originalText", "basis": "deterministic", "excerpt": "- Transfer the finished steaks to a cutting board to rest.", "sourceLocator": "instruction line 61" }, { "path": "/steps/61/originalText", "basis": "deterministic", "excerpt": "- Wipe out the skillet carefully.", "sourceLocator": "instruction line 62" }, { "path": "/steps/62/originalText", "basis": "deterministic", "excerpt": "- Pat dry and season the salmon.", "sourceLocator": "instruction line 63" }, { "path": "/steps/63/originalText", "basis": "deterministic", "excerpt": "- Begin searing the salmon skin-side down.", "sourceLocator": "instruction line 64" }, { "path": "/steps/64/originalText", "basis": "deterministic", "excerpt": "- Toss the salad ingredients together without the vinaigrette.", "sourceLocator": "instruction line 65" }, { "path": "/steps/65/originalText", "basis": "deterministic", "excerpt": "- Finish the salmon in the oven.", "sourceLocator": "instruction line 66" }, { "path": "/steps/66/originalText", "basis": "deterministic", "excerpt": "- Add lemon-garlic herb butter to the salmon and steak.", "sourceLocator": "instruction line 67" }, { "path": "/steps/67/originalText", "basis": "deterministic", "excerpt": "- Dress the salad lightly with the vinaigrette.", "sourceLocator": "instruction line 68" }, { "path": "/steps/68/originalText", "basis": "deterministic", "excerpt": "- Slice the steak against the grain.", "sourceLocator": "instruction line 69" }, { "path": "/steps/69/originalText", "basis": "deterministic", "excerpt": "- Serve immediately.", "sourceLocator": "instruction line 70" }, { "path": "/steps/70/originalText", "basis": "deterministic", "excerpt": "Place Parmesan-roasted potatoes slightly off-center on each plate. Set the salmon beside or partly over the potatoes, keeping the crispy skin exposed. Fan a few slices of New York strip beside the salmon for guests having both proteins. Arrange roasted asparagus alongside and serve the salad separately or on the opposite edge of the plate. Finish with lemon wedges, fresh herbs, and a small amount of melted herb butter around—not over—the salmon skin.", "sourceLocator": "instruction line 71" } ], "ocrEngine": null, "importedAt": "2026-10-04T00:46:02.585Z", "promptVersion": "recipe-lab-overseer/1.0.0", "importerVersion": "deterministic/1.0.0" }, "description": "A special-occasion dinner featuring two cast-iron protein options, one shared lemon-garlic herb butter, and a bright orange, fennel, and arugula salad.\nThis compound butter works with both the salmon and the steak.\nThe citrus and crisp fennel balance the richness of the salmon, steak, compound butter, and Parmesan potatoes.", "ingredients": [ { "id": "ing1", "name": "unsalted butter", "note": null, "unit": { "code": "tbsp", "label": "tablespoons", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "6", "value": { "numerator": 6, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "softened", "alternatives": [], "originalText": "- 6 tablespoons unsalted butter, softened" }, { "id": "ing2", "name": "small garlic clove", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1", "value": { "numerator": 1, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "finely grated", "alternatives": [ "minced" ], "originalText": "- 1 small garlic clove, finely grated or minced" }, { "id": "ing3", "name": "Zest of 1 lemon", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "unknown", "text": null, "value": null }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- Zest of 1 lemon" }, { "id": "ing4", "name": "fresh parsley", "note": null, "unit": { "code": "tbsp", "label": "tablespoons", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1 1/2", "value": { "numerator": 3, "denominator": 2 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "finely chopped", "alternatives": [], "originalText": "- 1 1/2 tablespoons finely chopped fresh parsley" }, { "id": "ing5", "name": "fresh chives", "note": null, "unit": { "code": "tbsp", "label": "tablespoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1", "value": { "numerator": 1, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "finely chopped", "alternatives": [], "originalText": "- 1 tablespoon finely chopped fresh chives" }, { "id": "ing6", "name": "fresh thyme leaves", "note": null, "unit": { "code": "tsp", "label": "teaspoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1/2", "value": { "numerator": 1, "denominator": 2 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 1/2 teaspoon fresh thyme leaves" }, { "id": "ing7", "name": "kosher salt", "note": null, "unit": { "code": "tsp", "label": "teaspoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "3/8", "value": { "numerator": 3, "denominator": 8 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 3/8 teaspoon kosher salt" }, { "id": "ing8", "name": "Freshly ground black pepper", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "as_needed", "text": "to taste", "value": null }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- Freshly ground black pepper, to taste" }, { "id": "ing9", "name": "center-cut", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "4", "value": { "numerator": 4, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "skin-on salmon fillets, approximately 5–7 ounces each", "alternatives": [], "originalText": "- 4 center-cut, skin-on salmon fillets, approximately 5–7 ounces each" }, { "id": "ing10", "name": "kosher salt", "note": null, "unit": { "code": "tsp", "label": "teaspoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1", "value": { "numerator": 1, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 1 teaspoon kosher salt" }, { "id": "ing11", "name": "freshly ground black pepper", "note": null, "unit": { "code": "tsp", "label": "teaspoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1/2", "value": { "numerator": 1, "denominator": 2 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 1/2 teaspoon freshly ground black pepper" }, { "id": "ing12", "name": "avocado oil", "note": null, "unit": { "code": "tbsp", "label": "tablespoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1", "value": { "numerator": 1, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "canola oil,", "alternatives": [ "another high-heat cooking oil" ], "originalText": "- 1 tablespoon avocado oil, canola oil, or another high-heat cooking oil" }, { "id": "ing13", "name": "lemon-garlic herb butter", "note": null, "unit": { "code": "tbsp", "label": "tablespoons", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "4", "value": { "numerator": 4, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 4 tablespoons lemon-garlic herb butter" }, { "id": "ing14", "name": "Lemon wedges", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "unknown", "text": null, "value": null }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "for serving", "alternatives": [], "originalText": "- Lemon wedges, for serving" }, { "id": "ing15", "name": "New York strip steaks", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "2", "value": { "numerator": 2, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "preferably 1 1/4–1 1/2 inches thick", "alternatives": [], "originalText": "- 2 New York strip steaks, preferably 1 1/4–1 1/2 inches thick" }, { "id": "ing16", "name": "kosher salt", "note": null, "unit": { "code": "tsp", "label": "teaspoons", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1 1/2", "value": { "numerator": 3, "denominator": 2 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 1 1/2 teaspoons kosher salt" }, { "id": "ing17", "name": "freshly ground black pepper", "note": null, "unit": { "code": "tsp", "label": "teaspoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1/2", "value": { "numerator": 1, "denominator": 2 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 1/2 teaspoon freshly ground black pepper" }, { "id": "ing18", "name": "garlic powder", "note": null, "unit": { "code": "tsp", "label": "teaspoon", "system": "unknown" }, "divided": null, "optional": true, "quantity": { "max": null, "kind": "exact", "text": "1/2", "value": { "numerator": 1, "denominator": 2 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 1/2 teaspoon garlic powder, optional" }, { "id": "ing19", "name": "avocado oil", "note": null, "unit": { "code": "tbsp", "label": "tablespoon", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1", "value": { "numerator": 1, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "canola oil,", "alternatives": [ "another high-heat cooking oil" ], "originalText": "- 1 tablespoon avocado oil, canola oil, or another high-heat cooking oil" }, { "id": "ing20", "name": "lemon-garlic herb butter", "note": null, "unit": { "code": "tbsp", "label": "tablespoons", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "2", "value": { "numerator": 2, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 2 tablespoons lemon-garlic herb butter" }, { "id": "ing21", "name": "Flaky salt", "note": null, "unit": null, "divided": null, "optional": true, "quantity": { "max": null, "kind": "unknown", "text": null, "value": null }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "for finishing", "alternatives": [], "originalText": "- Flaky salt, optional, for finishing" }, { "id": "ing22", "name": "baby arugula", "note": null, "unit": { "code": "oz", "label": "ounces", "system": "us_customary" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "5", "value": { "numerator": 5, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 5 ounces baby arugula" }, { "id": "ing23", "name": "medium fennel bulb", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1", "value": { "numerator": 1, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 1 medium fennel bulb" }, { "id": "ing24", "name": "oranges", "note": null, "unit": null, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "2", "value": { "numerator": 2, "denominator": 1 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": null, "alternatives": [], "originalText": "- 2 oranges" }, { "id": "ing25", "name": "almonds", "note": null, "unit": { "code": "cup", "label": "cup", "system": "unknown" }, "divided": null, "optional": null, "quantity": { "max": null, "kind": "exact", "text": "1/3", "value": { "numerator": 1, "denominator": 3 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "sliced, lightly toasted", "alternatives": [], "originalText": "- 1/3 cup sliced almonds, lightly toasted" }, { "id": "ing26", "name": "small red onion", "note": null, "unit": null, "divided": null, "optional": true, "quantity": { "max": null, "kind": "exact", "text": "1/4", "value": { "numerator": 1, "denominator": 4 } }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "very thinly sliced", "alternatives": [], "originalText": "- 1/4 small red onion, very thinly sliced, optional" }, { "id": "ing27", "name": "Fennel fronds", "note": null, "unit": null, "divided": null, "optional": true, "quantity": { "max": null, "kind": "unknown", "text": null, "value": null }, "modifiers": [], "equivalents": [], "packageSize": null, "preparation": "for garnish", "alternatives": [], "originalText": "- Fennel fronds, for garnish, optional" }, { "id": "ing28", "name": "extra-virgin olive oil", "note": null, "unit": { "code": "tbsp", "label": "tablespoons", "system": "unknown" }, "divided": null, "optional": 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