Metamorphosing Leftover Ingredients
Supper Club remnants: salmon, citrus, tomatoes & a whole bunch of peas 🫛
A few years ago, Megan’s colleague and friend Claudia asked to open the doors again after the breakfast- and brunch-goers had gone and host a supper club at the restaurant. It was a way to flex some creativity, welcome friends & family, and share in good company & conversation. The nights were filled with laughs lit by candlelight on flower lined tables with delicious food on beautiful servingware from Spud’s neighbors at Groupy (if you’re in Fort Lauderdale and haven’t stopped by every time they change their window display, you’re missing out!). Sadly for Megan (and for Julia who didn’t get a chance to meet her!), Claudia has since moved to Korea where she keeps her new community fed & smiling all the same. What can we say? Food brings people together no matter the country or culture. And though she’s moved onto her new chapter, Megan held onto her essence by keeping the Spud’s Supper Club alive.
We officially kicked off the season in April, giving our snowbirds the chance to dine with us before they fly north for the summer (and the carrots might’ve convinced some of them to delay those flights a little bit longer 👀🥕). Since a lot of Megan’s approach to cooking centers around the idea of ‘waste NOTHING’, we wanted to plan our post-dinner content day around making a new dish out of the leftover ingredients from that evening’s menu:
Leftovers for Lunch
After seeking a little inspiration from some of our favorite Substack, Instagram, & Pinterest culinary creators, we landed on a version of Grace Parisi’s mustard-glazed salmon & pea salad recipe that we found on Marley Spoon’s website.
Ingredients:
For the salad:
1 heirloom tomato, cut into chunks
1/4 cup of English peas
1/4 cup of snap peas, chopped
1/4 cup of snow peas, chopped
For the dressing:
1 tsp minced ginger
1 stalk of scallion, thinly sliced
2 tbsp garlic confit oil (can sub olive or canola oil)
1 tbsp champagne vinegar (can sub white wine vinegar or rice vinegar)
1 tsp honey
1 tbsp lemon juice
Salt and pepper to taste
For the marinated salmon:
2 5oz salmon filets
1 tbsp garlic confit, smashed
1 tbsp garlic confit oil (can sub olive or canola oil)
1 tbsp whole grain mustard (can sub dijon)
1 tbsp lemon juice
1 tsp herky jerk spice
zest of half a lemon
For the sauce:
1 small shallot, minced
1/2 cup of white wine, reduce
1 tsp mustard
1/2 cup of butter, softened
Salt and pepper to taste
Combine all marinade ingredients in a large bowl or bag with your salmon filets and let rest approximately 20 minutes. While the fish is marinating, combine all salad ingredients in a large mixing bowl and all dressing ingredients in small mixing bowl. I prefer to dress the salad before serving so I can mix it all together evenly before plating. Begin preparing your sauce by sweating your shallots in a pan over medium heat before adding white wine & mustard. Reduce about 10 minutes. When it’s fully reduced, the mixture should be moist but with most of the wine boiled off. Turn off heat, then stir in butter until combined. Season with salt & pepper to taste. Allow a cast iron (or stainless steel) skillet to heat over medium heat before searing your filets. Cook the salmon on one side about 4 minutes. Flip to quickly sear the other side, about 30 seconds, being mindful not to overcook.
Plate next to dressed salad, drizzle with sauce, serve & enjoy! 🫛🍋🐟🧈🍅
Interested in Supper Club? Come hang!!
Our next dinner is Saturday, May 17th at Spud’s Coffee in Fort Lauderdale. Megan, Julia, & friends will take care of curating a menu & a vibe, you just show up hungry (& BYOW!) 😋🍷
In Case You Missed It
Thanks for stopping by! We hope to feed & host you soon. If you’ve made any of our recipes or have enjoyed our dinners, we want your feedback 🤎