All of the Safeway grocery stores in DC have an alliterative descriptor, ranging from the innocuous to the offensive.
There’s the Social Safeway up in Georgetown (also sometimes known as the Single Safeway), where it’s rumored you can pick up a date (it’s also just the closest Safeway to the Georgetown campus). There’s the (former) Secret Safeway, which no one could ever find – (now a ridiculously delicious small-batch grocery store; if you visit DC, you must eat their kale slaw). There’s the Senior Safeway, located by the Watergate, where some of our more…experienced citizens live.
And there’s the Safeway closest to us, not-so-affectionately known as the Soviet Safeway. This nickname is based on two primary reasons: 1. its inability to stock fresh bread and anything but the most wilted of vegetables; and 2. its obscenely long lines.
All of this is a (very long) say of saying I don’t buy fresh fish often. The Husband loves this, as he’s just not into fish. As someone who negotiates with my sister for the last piece of lox, I feel differently.
This salmon (not from Safeway) was amazing – recipe based on Cooking Light‘s. It takes a while – but none of it is hands-on; make it the night before, spend a few quick minutes before you leave for work in the morning, and it’s ready in 20 minutes after you get home. I promise it will make for a very fiesta-y Friday.
Roasted Salmon with Horseradish and Homemade Dill Creme Fraiche
**if you want enough creme fraiche to adequately feed more than 2 people, would suggest doubling the ingredients starting with heavy cream going through s&p**
- 1/4 cup heavy cream
- 1 1/2 teaspoons buttermilk
- 1 teaspoon white vinegar
- 2 tablespoons chopped fresh dill (about 3-4 sprigs)
- salt & pepper
- 2-3 big tablespoons prepared horseradish
- 2-3 tablespoons fresh parsley, chopped
- 2-3 small shallots, finely chopped
- 2 tablespoons capers, drained
- 2-3 tablespoons olive oil
- about 1 pound salmon (this is enough for 2 people, with leftovers for lunch)
- Prepare creme fraiche: before you go to bed, combine cream, buttermilk and vinegar in a small bowl. Cover with plastic wrap and leave at room temperature, about 8 hours. When you wake up, add the dill, about 1/8 teaspoon each of salt and pepper. Cover again and refrigerate, about 8-12 hours. You’ll have a lovely, tangy sauce when you get home from work.
- Prepare horseradish “marinade:” combine a pinch of salt, pepper, horseradish, parsley, shallots, capers and olive oil in a small bowl. Mix thoroughly, and then spread over the salmon fillets. Cover and refrigerate, about 8-12 hours.
- Cook fish: preheat the oven to 450 degrees. Place fish (skin side down) on a baking sheet lined with parchment paper. Roast for about 12-15 minutes, or until done. Serve with creme fraiche and a side of simple, roasted asparagus (which magically takes the same amount of time as the fish!).
The Husband cleaned his plate. I nearly licked mine. Pack any leftover fish with a bit of spinach and a dollop of the sauce, and have yourself a merry little lunch. Also: when was the last (or any, in my case) time you made your own creme fraiche!? There’s something that’s definitely not stocked at our Safeway.