In this recipe, I used smoked salmon to create a Spanish tortilla with buttery potatoes, onions, and dill. Serve with fresh fruit. Make this the night before, refrigerate, and serve at room temperature.
The refreshing side salad is easy to make ahead: Prepare up to 12 hours in advance and refrigerate, covered. Serve cool or at room temperature with the baked salmon.
Whenever I need a surefire company pleaser, I cook up these scrumptious ribs. Usually, I double or triple the recipe, since the ribs freeze well and keep their flavor when reheated. The meat's tender and tasty every time.
