Summer so far 🍅
And a one-pot salmon dish you'll want in rotation asap
Earlier this spring, I closed part of my business. What initially started as a Covid venture turned into a full-blown virtual kitchen, with repeat customers picking food up on a weekly basis. Crosby Lane was a passion project that brought so much joy (and plenty of challenges), but after three years, it had run its course. I knew the demand was still there (the reviews spoke for themselves), but could no longer ignore the fact that the landscape had shifted. People were back to dining in person and the pick-up-only model (with a very limited window, besides) simply was not working anymore.
So I had a few choices: to keep ignoring the numbers and hope something would change, to double-down and open a physical location with real hours, or to close. It’s a tough thing to shut down a business, knowing that it’s not for lack of interest, but more for logistical reasons. One on hand, I loved the idea of opening a cute brick + mortar location. The romanticized version in my head was VERY cute, believe me. The reality, on the other hand, I knew would be a real grind. Reconciling those two things and getting honest with myself was tough. Like.. I sat in the grey area / uncertainty / going through the motions / a bit of denial stage for almost a year.
I knew opening a physical location was no joke. The risk, time, money, effort + stress that goes into owning and running a food business is uniquely hard. I also knew that I’d have to be 150% in. And I just wasn’t. Matching up the lifestyle you want with the thing you’re passionate about can be a challenge. It’s not something I ever hear people talk about.
While it was bittersweet, once I made the decision to end the Crosby Lane chapter (thus also getting rid of some major overhead), I felt lighter. And the last few weeks of business completely validated what I knew all along: the demand was out there. We sold in three weeks what would typically be 5 month’s worth of revenue. It was an incredible way to go out. I was reminded that closing something down doesn’t make it any less of a success. We nourished a lot of people and for that, I’m forever grateful!
Some people have asked if I miss it. And the honest answer is: it’s hardly ever crossed my mind, which even surprises me, but validates it was the right decision. Sure, I miss parts, mainly connecting with customers. Still.. the right choice. Since closing, I’ve continued (and amped up) my private chef business, with events every single weekend. It’s allowed me to lean into the summer a bit more and enjoy a slower pace during the week. I finally have a small vegetable garden for once!
For full transparency, I also know I don’t want to work weekends forever, so there will be a phase 3 coming soon. But closing Crosby Lane was the next right step. And sometimes that’s all you need to know.
In the theme of having a slower summer, this one-pot salmon dish is a real low lift type of dinner. It comes together in 30 minutes and is even good eaten cold (or warm) the next day. Salmon is something I can easily get sick of and typically prefer it in sushi form or with a tangy Asian-leaning sauce. So mixing it into a flavorful, turmeric rice is a refreshing way to enjoy. I saw this baking method on Bon Appetit and loved the efficiency + ease so here’s my take!
SALMON TURMERIC RICE
W/ GOLDEN RAISINS + GINGER SCALLION SAUCE
(serves 4)
1 shallot, diced
2 garlic cloves, minced
2 inch knob ginger, grated
1 tbsp butter
1 tbsp turmeric
1/2 tsp salt
pepper to taste
2 salmon filets
1/4 cup golden raisins
1 cup long-grain rice (basamati is my fav)
1 cup water
scallion sauce:
4-5 scallions, thinly sliced
3 tbsp rice vinegar
4 tbsp soy sauce
1 tsp sesame oil
1 lime, juiced
splash maple syrup or honey
+ chili crisp / cilantro optional for topping
HOW TO:
Heat large, high-walled frying pan over medium heat with a glug of avocado or coconut oil + 1 tbsp butter. Add shallots + cook until slightly translucent, a few minutes. Add in ginger + garlic and cook for another minute. Add turmeric, salt + pepper.
Pour in the rice, stirring for a few minutes to toast. Add in water + golden raisins. Stir to combine and then gently place the salmon filets, skin side down. Season the fish with salt + pepper. Bring the pan to a boil and then lower to low + cover. Cook for 15 minutes.
In the meantime, make the scallion sauce by mixing all ingredients in a small bowl.
Turn heat off and remove the pan, but leave the lid ON for another 10 minutes! This helps the rice to steam a bit and prevent some sticking.
Once you remove the lid, flake the salmon apart by using two forks. Pour some of the scallion sauce in and mix again. I used about half here and then save some for additional topping once it’s plated if you wish. Add chili crisp and/or cilantro if desired.
Will last in the fridge for 3 days! Enjoy hot or cold.