By the end of the week, our refrigerator gets a little sparse. Trying to be creative and use up some of the odds and ends is a challenge. With some leftover miso soup with soft tofu and vegetables, these salmon steaks and hasselback potatoes were pretty satisfying.
Salmon steaks with thinly sliced zucchini, scallions and enoki mushrooms wrapped in foil and baked.
Peruvian Salted Hasselback Potatoes
Tastes like baked potatoes with a bit of a crunch on the ridges.