"recipe" I made it up on the spot, based upon the knowledge that I had salmon in the fridge.
I peeled (I know, I know... for presentation) some potatoes and quartered them. I gave them a bit of seasoning (rosemary, thyme, pepper, salt, olive oil, and a small bit of lemon zest) and stuffed them into a 400 degree oven.
As those were cooking, I made up the lemon curd - butter (1/4 cup?), lemon juice (half a lemon), rosemary (half a sprig) and a lot of dill into the pan, brought to a boil, and whisked little by little into eggs, put back on the heat for about 30 seconds, whisking constantly, then put in a mason jar and into the fridge to try to stop cooking.
I also whipped up the dressing - completely eyeballed - canola oil, rice wine vinegar, salt, honey, a small bit of tarragon, and a lot of poppyseeds, tossed the arugula in it to soak in, and put it back in the fridge.
At the 30 minute mark with the taters, I started the salmon and subsequently the wine-butter-salmon sauce - add butter to hot pan, let brown slightly, add salmon, let cook for about 4 mins until there's some pallor creeping up the fish, about 1/3 way, then quickly throw, brown side down, on top of whole parsley and slices of squished lemon (to keep fish out of its own rendering goop) in a piece of parchment paper and fold into an envelope. Finish off for 7-12 mins depending on how well you want your fish, and how small it's cut. I went with about 9 for the reasonable filets I had. The pan sauce was literally white wine (a quarter cup or so), and more butter (a tbsp or so), stirred occasionally in the hot pan
While that was going, I made some carrot ribbons for the arugula and pulled some parsley leaves for garnish.
smear the lemon curd on the plate in a swooshing motion with a large spoon, place the salmon on top, drizzle with a spoonful of wine-butter-fish goodness, garnish, put potatoes on plate, fill empty space with arugula, garnish that with carrot ribbons.
