CAST-IRON SALMON & NEW YORK STRIP BIRTHDAY DINNER

A special-occasion dinner featuring two cast-iron protein options, one shared lemon-garlic herb butter, and a bright orange, fennel, and arugula salad.
This compound butter works with both the salmon and the steak.
The citrus and crisp fennel balance the richness of the salmon, steak, compound butter, and Parmesan potatoes.

Salad: 4–6 servings

INGREDIENTS

Shared Lemon-Garlic Herb Butter:
- - 6 tablespoons unsalted butter, softened
- - 1 small garlic clove, finely grated or minced
- - Zest of 1 lemon
- - 1 1/2 tablespoons finely chopped fresh parsley
- - 1 tablespoon finely chopped fresh chives
- - 1/2 teaspoon fresh thyme leaves
- - 3/8 teaspoon kosher salt
- - Freshly ground black pepper, to taste

Crispy Cast-Iron Salmon:
- - 4 center-cut, skin-on salmon fillets, approximately 5–7 ounces each
- - 1 teaspoon kosher salt
- - 1/2 teaspoon freshly ground black pepper
- - 1 tablespoon avocado oil, canola oil, or another high-heat cooking oil
- - 4 tablespoons lemon-garlic herb butter
- - Lemon wedges, for serving

Cast-Iron New York Strip Steak:
- - 2 New York strip steaks, preferably 1 1/4–1 1/2 inches thick
- - 1 1/2 teaspoons kosher salt
- - 1/2 teaspoon freshly ground black pepper
- - 1/2 teaspoon garlic powder, optional
- - 1 tablespoon avocado oil, canola oil, or another high-heat cooking oil
- - 2 tablespoons lemon-garlic herb butter
- - Flaky salt, optional, for finishing

Salad Ingredients:
- - 5 ounces baby arugula
- - 1 medium fennel bulb
- - 2 oranges
- - 1/3 cup sliced almonds, lightly toasted
- - 1/4 small red onion, very thinly sliced, optional
- - Fennel fronds, for garnish, optional

Citrus-Dijon Vinaigrette:
- - 3 tablespoons extra-virgin olive oil
- - 1 1/2 tablespoons fresh orange juice
- - 1 tablespoon fresh lemon juice
- - 1 teaspoon Dijon mustard
- - 1 teaspoon honey
- - 1/4 teaspoon kosher salt
- - Freshly ground black pepper, to taste

INSTRUCTIONS

Shared Lemon-Garlic Herb Butter:
1. Add all ingredients to a small bowl.
2. Mix until evenly combined.
3. Leave at room temperature while cooking, or refrigerate in a covered container for up to 3 days.
4. If refrigerated, allow the butter to soften before serving.

Crispy Cast-Iron Salmon:
5. Preheat the oven to **425°F**.
6. Remove the salmon from the refrigerator about 15 minutes before cooking.
7. Pat each fillet very dry with paper towels, especially the skin.
8. Season both sides with salt and black pepper.
9. Heat a cast-iron skillet over medium-high heat for 2–3 minutes.
10. Add the oil and swirl to coat the skillet.
11. Place the salmon in the skillet **skin-side down**, laying each fillet away from you to reduce splattering.
12. Gently press each fillet with a spatula for the first 15–20 seconds to keep the skin from curling.
13. Reduce the heat to medium and sear, undisturbed, for **4–6 minutes**, until the skin is crisp and releases easily from the skillet.
14. Flip the salmon and cook the flesh side for approximately **1 minute**.
15. Transfer the skillet to the 425°F oven.
16. Finish in the oven for **3–6 minutes**, depending on the thickness of the fillets and desired doneness.
17. Check the temperature by inserting an instant-read thermometer into the thickest part of the salmon.
18. Transfer the salmon to a platter and rest for 2–3 minutes.
19. Add a spoonful of lemon-garlic herb butter to the flesh side of each fillet. Avoid covering the crispy skin.
20. Serve with lemon wedges.

Prepare the Steaks:
21. Pat the steaks very dry with paper towels.
22. Season all sides, including the fat edge, with kosher salt, black pepper, and garlic powder if using.
23. For deeper seasoning, salt the steaks several hours ahead or the night before and refrigerate them uncovered.
24. Remove the steaks from the refrigerator while preparing the rest of dinner, then pat them dry again before cooking.

Cast-Iron New York Strip Steak:
25. Preheat the oven to **425°F**.
26. Heat an empty cast-iron skillet over medium-high heat for approximately 3 minutes.
27. Add the oil and swirl to coat the skillet.
28. Place the steaks in the skillet and sear the first side, without moving them, for **3–4 minutes**.
29. Flip and sear the second side for **2–3 minutes**.
30. Using tongs, hold the fat edge against the skillet for **30–60 seconds** to brown and render it.
31. Transfer the skillet to the 425°F oven.
32. Roast for approximately **3–7 minutes**, depending on steak thickness and desired doneness.
33. Check the internal temperature by inserting an instant-read thermometer horizontally into the center of the steak.
34. Transfer the steaks to a cutting board.
35. Rest for **7–10 minutes**.
36. Add lemon-garlic herb butter during the final few minutes of resting.
37. Slice against the grain and finish with flaky salt, if desired.

Steak Temperature Guide:
38. **Rare:** Remove at 118–120°F; final temperature around 125°F

Orange, Fennel & Arugula Salad:
39. Trim the fennel bulb, reserving a few delicate fronds for garnish.
40. Slice the fennel as thinly as possible with a sharp knife or mandoline.
41. Peel the oranges and cut them into segments, half-moons, or thin rounds.
42. Catch any orange juice released while cutting and use it in the vinaigrette.
43. Lightly toast the almonds in a dry skillet over medium-low heat for 2–4 minutes, stirring frequently. Allow them to cool.
44. Whisk together the olive oil, orange juice, lemon juice, Dijon mustard, honey, salt, and black pepper.
45. Place the arugula, fennel, oranges, almonds, and optional red onion in a large serving bowl.
46. Immediately before serving, add enough vinaigrette to lightly coat the salad. You may not need all of it.
47. Toss gently and garnish with fennel fronds.
48. Prepare and cook the steaks.
49. Transfer the steaks to a cutting board and let them rest loosely tented with foil.
50. Return the skillet to the stovetop and add fresh oil.
51. Cook the salmon while the steaks finish resting.
52. Add the compound butter to both proteins shortly before serving.

About 45 Minutes Before Dinner:
53. Preheat the oven to 425°F.
54. Make the lemon-garlic herb butter.
55. Prepare the citrus-Dijon vinaigrette.
56. Slice the fennel and oranges.
57. Toast the almonds.
58. Prepare any potatoes and asparagus.
59. Pat dry and season the steaks.

About 25 Minutes Before Dinner:
60. Begin cooking the steaks.
61. Transfer the finished steaks to a cutting board to rest.
62. Wipe out the skillet carefully.
63. Pat dry and season the salmon.

About 12 Minutes Before Dinner:
64. Begin searing the salmon skin-side down.
65. Toss the salad ingredients together without the vinaigrette.

Immediately Before Serving:
66. Finish the salmon in the oven.
67. Add lemon-garlic herb butter to the salmon and steak.
68. Dress the salad lightly with the vinaigrette.
69. Slice the steak against the grain.
70. Serve immediately.

Plating:
71. 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.

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.