Sativa Turner, award winning industrial designer and former product consultant at KonMari Media, shared her go-to dinner party tips with us. Sativa has mastered the elevated, yet simple, dinner party - and it inspired us to seek out our favourite simple but impressive dinner party recipes, guaranteed to wow your guests. Read on to discover a complete dinner party menu for your next night in with friends.
- easy, no-cook appetizers.
- big-batch cocktails.
- sautéed salmon with a garlic and green onion butter sauce.
- simple, seasonal sides.
- and a bespoke cocktail to cap off the night.
our featured ingredient: green onion. green onion (also known as scallion) comes from the onion family, and can be identified by its long green leaves and white stalks. green onion is often confused with chive - so let's set the record straight. chive is an herb. it has a much more mild, sweet and savoury flavour and is a staple in french cooking. however, it can sometimes be difficult to find chives at your local grocery store. scallions and green onions, on the other hand, have a pungent, strong, and robust flavour. they can bring a level of depth to a traditional butter sauce and also make for a great garnish. if you are interchanging chives with green onions in a recipe, you will have to use more chives to achieve the same level of noticeable flavour.
we're crafting a simple but elevated dish guaranteed to impress your guests which is inspired by the original "one-side sautéed salmon with chive butter sauce" from"tartine all day: modern recipes for the home cook" by Elisabeth Prueitt. recipe below.
sautéed salmon with a garlic and green onion butter sauce | makes 4 servings as a main course - takes 30 minutes.
inspired by Elisabeth Prueitt, renowned co-founder of Tartine Bakery and Tartine Manufactory in San Francisco, we made our take on her "one-side sautéed salmon with chive butter sauce" recipe. we swapped the chives for green onions, and added garlic as well. searing the salmon on one side (we cooked ours to a medium well doneness) adds a restaurant quality element to the dish. plus, the garlic and green onion butter sauce is fantastic. we added a side of green beans and asparagus to build out the dish. this recipe is so simple - making it easy to cook in larger batches - but it still feels elevated (thanks to the garlic and green onion butter)! it will easily impress your guests.
for the salmon
- 4 salmon fillets, boneless and with the skin on
- sea salt
- ground black pepper
- 1 tbsp olive oil
for the garlic and green onion sauce
- 1/2 cup unsalted butter
- 2 cloves of garlic
- 5-7 leaves of green onion, chopped finely
- 2 tbsp of flat-leaf (Italian) parsley, chopped finely
- 1/4 tsp sea salt
- 1/4 tsp lemon juice
Prepare the salmon.
Season your salmon fillets with salt and pepper, both on the top of the fillet as well as on the skin side.
Make the salmon.
Heat the vegetable oil in a skillet over high heat. To check whether your pan is ready, sprinkle some water directly into the center of the pan. If the water sizzles, that means your pan is hot enough. Place the salmon with the skin side facing down and immediately lower the heat to a medium. Make sure to refrain from flipping the salmon over - this helps to achieve a satisfyingly crispy skin, and allows you to monitor the doneness of the fish.
To achieve a medium-well doneness, watch the sides of the fillet as they start to turn an opaque pink in colour. We sauteed our fillets for about 8 to 10 minutes to achieve a medium-well doneness - until the fillets had turned an opaque pink about four fifths up from the bottom of the pan. The timing will depend on the size of your fillets and the heat on your stove - closely monitor the change in colour to determine the right time to take the salmon off of the stove.
Once finished, transfer the salmon to a plate and let it cool.
Make the garlic and green onion butter sauce.
Melt the butter in a small saucepan over low heat. Once the butter has melted, add the garlic, green onions, parsley, salt, and lemon juice to the saucepan. Stir often for 2 minutes to prevent the sauce from boiling. Turn the heat off.
Next, use a hand blender to further blend the sauce. If you are having difficulty blending the sauce in your saucepan, transfer the sauce to a smaller container. Pulse for 15-20 seconds. Blending the sauce in this fashion gives the sauce a thicker texture, and also helps to further refine the garlic, green onion, and parsley pieces that were added to it. If you don't have a hand blender, feel free to use a food processor. Season with more salt, lemon juice, and pepper to taste.
Pour the sauce on the serving plate or directly onto the fish. If you prepared some sides (we pan fried some lightly salted asparagus and green beans), place these onto the plate as well. Enjoy.
*Thank you again to Elisabeth Prueitt of Tartine Bakery for inspiring us with her original recipe, "one-side sautéed salmon with chive butter sauce" from her cookbook "Tartine All Day: Modern Recipes for the Home Cook."
pairings: inspired by sativa turner.
Sativa shared her dinner party routine, which inspired us to hand-pick a few staple food and drink pairings for the seared salmon with garlic and green onion butter sauce.
to start. cocktails & charcuterie.
"The goal is to always prepare food, as much as possible, ahead of time. I like to have a nice pretty appetizer that I can pull out of the fridge...I like to make it look like it was no big deal. I love making cocktails!" - Sativa Turner, on how she likes to kickstart a dinner party.
- elevate your charcuterie board by adding quince paste. membrillo (quince paste) recipe from simply recipes - quince is a hard fruit that looks like a green pear. it has a sweet, floral aroma; a quince paste is best served with a hard, intense cheese (like manchego).
- tips for building your charcuterie board from epicurious - a well-planned charcuterie board is sure to impress and delight your guests. it can also be whipped up in no-time at all, making it a definite win.
- save time and keep guests happy with batch cocktails. inspired by one of Sativa's favourites, this grapefruit aperol cocktails from Lisa at Garnish With Lemon is a summer time dream. refreshing in the summer heat, easy to make as a batch cocktail in a pitcher, and perfect for serving large groups. don't skip out on the fresh grapefruit juice, as this really does take the drink to another level.
sides. keep it simple.
"It's not always formal but I'll usually plate before serving. My go to is...some kind of rice, and then a seasonal vegetable or salad." - Sativa Turner, on serving.
- this make-ahead quinoa salad with cucumber, tomato, and herbs from serious eats - preparing this salad ahead leaves you free to entertain your guests while the salmon is cooking.
- simple green beans from kitchn - these simple green beans pair well with the richness that comes from the garlic and green onion butter sauce. easy to prepare and delectable.
night cap. always.
"Scotch and whiskey! The end of the night is always about devolving into laughter. You’re a little drunk, it’s getting late, everything becomes incredibly funny and silly. To me, that’s the marker of a good night." - Sativa Turner, on how a good night ought to end.
- end the night on a high note with a bespoke cocktail to cap things off. the boulevardier cocktail from serious eats - a fresh twist on the negroni, this cocktail is one of our favourites, swapping gin for bourbon or rye whiskey
Don't forget to read our full interview with Sativa Turner, award winning industrial designer and former KonMari consultant. Be sure to check out our editorial, The Pursuit of Happiness, where we talk about what it means to own 'the right things' in an age of heightened consumer consciousness.
ensembl means come together. and we are creating tools to help you do just that. we're committed to re-engineering the fundamentals of the kitchen so that form and function can come together to create the next generation of tools for our home.
the foundation of a great kitchen? cookware. and that's where we've started.
sign up to get exclusive early access to our first product: STACK. the world's most functional, space-efficient cookware.