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Wednesday, April 6, 2011

Sultry Salmon w/ Divine Mash

Even though we are mostly vegetarians, we have always eaten fish. I mean, seriously, we live in's sort of a given that we have to eat fish. I admit, however, that I'm not very good at buying local fish even though I live in a fishing community. Part of it is because our local grocery market does not carry local fish....something I'm hoping to change with a letter. The other part is that I don't think I can use my EBT card at the local fish stores. I will have to do some investigating and see how to affordably localize our fish eating habits. Especially since starting tonight we have instituted Fish Wednesday's in our house. That's some sort of "meat" twice a week and vegetarian 5 times a week. I think that's a good balance, nutritionally and sustainably.

Sultry Salmon
1 lb fresh Atlantic salmon
pinch of Maine Sea Salt
1 small red onion, halved and sliced thin
1/4 C fresh chopped parsley
4 cloves garlic, chopped
5 T butter
1 lemon, squeezed

Preheat oven to 450. Add all ingredients - except salmon, salt and onions - to a saucepan over medium heat and cook until butter is melted. Bring to a boil for 1 minute then remove from heat. Place salmon in a glass baking dish skin side down and lightly salt. Pour butter sauce over salmon and cover with sliced onions. Cover dish with tinfoil and bake for 15 minutes (add time depending on thickness of salmon, cook until flaky).

Divine Mash
6 potatoes, peeled and quartered
1 celeriac root, peeled and quartered
8 T butter
1/4 C milk
1/2 medium red onion, chopped
6 cloves garlic
salt & pepper

Boil a large pot of water and add potatoes and celeriac. Cover and boil until tender. Strain and set aside. In a sauce pan, melt butter, onions and garlic. Cook for 5 minutes or until butter starts to get golden. Add milk, salt and pepper and mix thoroughly. Pour over potatoes and mash all together thoroughly.

Serve a heaping pile of potatoes with salmon placed over it, then spoon some of the butter from the salmon over it all. Add a small salad of greens and dried cranberries with balsamic vinaigrette...ENJOY!

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