Tuesday, March 22, 2005

Party Salmon

Cook a large slab of salmon (or a whole one) in a slow oven (100º to 125ºC/200º to 250ºF) until done, but still moist and bright in the center.
Serve with lemon wedges and sour cream, mixed with dill, chives, salt and freshly ground pepper.
Side dishes: boiled new potatoes, tossed in butter (and parsley), and a green salad with a vinaigrette dressing and toasted pine nuts.

Spring food!

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