With Father’s Day coming up this weekend, we’ve got some menu inspiration to share. These summery recipes are perfect for celebrating the dads in your life.
This Father’s Day, give the gift of yum. Whether your dad’s a grill boss, sweet tooth, or comfort food craver, this menu has got you covered. We’re making some yummy Salmon BLTs and homemade fries.
My husband is a huge margarita lover, so I decided to make some Spicy Pineapple Margaritas. I followed the same recipe I use for Jalapeno Watermelon Margaritas and just substituted watermelon juice for pineapple juice. I also changed the rim to chili lime and sea salt. I have the revised recipe below.
Whether you’re celebrating your dad or an important father figure in your life, these delicious recipes are a great way to show them some love from the kitchen.
A delicious pan seared salmon filet with bacon, arugula and tomato on a soft brioche bun. Paired with a homemade garlic aioli, this sandwich is sure to be a crowd pleaser!
1 cup Mayonnaise
2 cloves Garlic, grated or finely minced
2 teaspoons Lemon juice
½ teaspoon Black pepper
½ teaspoon Salt
4 thick slices bacon
1 tablespoon olive oil
2 (5-ounce) piece salmon, skin removed
1 beef steak tomato, sliced
2 handfuls arugula
Salt and freshly ground black pepper
2 brioche buns, sliced in half and toasted
In a small bowl, combine the mayonnaise, grated or minced garlic, salt, black pepper, and lemon juice. Mix well and refrigerate until ready to use.
Preheat your oven to 400 degrees.
Line a sheet pan with aluminum foil and layout your strips of bacon.
Cook bacon strips in the oven until crispy (10 to 15 minutes) depending on the bacon thickness. Turn the strips halfway through for even cooking.
While the bacon is cooking, slice your tomatoes and portion out the rest of your ingredients.
Heat oil in a cast iron skillet or sauté pan between medium and medium-high heat.
While oil is heating, pat the salmon dry and season with salt and pepper on both sides. When the oil is fully heated, add your salmon fillets. Sear on both sides until you get a nice golden-brown color.
Take the fillets out of the skillet/pan and add them to a lined sheet pan. Remove bacon and let cool.
Put the fillets in the oven and cook until 140 – 145 degrees. DO NOT OVER-COOK the fillets. Remove excess fat from the bacon and pat dry. Toss your bread in at this time as well.
Begin assembling your sandwiches. Add your garlic aioli to both halves of the bun. Remove salmon from the oven and set aside. Add the bacon strips, tomato slices, salmon fillets and arugula (in that order). Top with the other half of the bun and enjoy!
½ teaspoon kosher salt, plus additional for serving
½ teaspoon garlic powder
¼ teaspoon black pepper (optional)
Toppings (optional) fresh, Italian parsley, chives, freshly grated Parmesan cheese, ½ teaspoon dried dill weed, Italian seasoning, or dried herbs of choice (I used fresh Italian parsley, chopped)
Scrub the potatoes and peel if desired (I leave the peels on). Slice in half lengthwise, then cut into 1/4-inch-wide slices (a mandoline is the best way to get even fries; watch your fingers!). Turn the slices on their sides and cut into 1/4-inch sticks. If the sticks are long, cut them in half so that your fries are about 3 to 4 inches.
Place the potatoes in a large bowl, then pour very hot tap water over the top so that it covers the potatoes by at least 1 inch. Let sit 10 minutes (do not skip this step). If you skip the soaking step, the fries will not be as crisp.
If you’d like to keep the fries warm between batches, preheat the oven to 200 degrees F and keep a baking sheet handy.
Preheat the air fryer to 375 degrees F
Drain the potatoes, then transfer them to a clean towel and dry as completely as you can, changing the towel as needed. Rinse and wipe out the bowl you soaked the potatoes in, then return the potatoes to the bowl.
Drizzle the potatoes with the olive oil and sprinkle with salt, garlic powder, black pepper, and any other desired seasonings. Toss to coat, making sure the spices and oil are well distributed.
FOR FAIRLY CRISPY FRIES, DO THEM IN FEWER BATCHES: Place the potatoes in the air fryer basket, doing no more than two layers. Make sure the fries are not completely packed together so that the air has plenty of room to circulate. Cook the fries for 5 minutes. Slide the basket out and use tongs to toss the fries. Return to the air fryer and continue cooking for 3 to 7 additional minutes, until crispy and golden brown. The time can vary by several minutes based on your air fryer model. Check on them a few times during the last few minutes to make sure they don’t burn and make note of the time for future batches.
FOR MAXIMUM CRISPY FRIES: Place the potatoes in just one layer in the basket, being careful that they don’t touch much or overlap. Cook for 4 minutes, slide the basket out and flip with tongs, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times during the last few minutes and adjust as needed).
Remove the fries to a baking sheet or serving plate and immediately sprinkle with kosher salt.
Repeat with remaining potatoes, keeping the cooked fries warm on a baking sheet in the oven between batches as desired. Discard any liquid the potatoes have given off that has collected at the bottom of the bowl. Sprinkle with any extra desired toppings. Enjoy!
TO STORE: Place leftover fries in an airtight storage container in the refrigerator for up to 3 days.
TO REHEAT: In the unlikely event of leftovers, you can reheat the baked fries in the air fryer at 375 degrees F or by preheating your oven to 400 degrees F and placing an empty baking sheet in the oven while the oven preheats. Spread the leftover fries in a single layer on the hot pan (or in the air fryer basket), and recrisp. Nothing replaces the just-cooked taste (the fries will dry out a bit), but they do perk up. I found air fryer fries reheated even better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
Combine chili lime seasoning with sea salt and set aside. Prepare 2 cocktail glasses by using a lime wedge to coat half the rim. Then dip them into the sea salt and lime zest mixture, rolling from side to side until rim is well coated.
Add jalapeno slices and lime juice to a cocktail shaker and muddle. Add Tequila, agave, pineapple juice and ice and shake until chilled.
Strain into prepared glasses over ice. Garnish with jalapeno slices and pineapple. Cheers!
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