Friday, May 21, 2010
Harvested some Chives, made some Salmon
Yup, that's right, these chives are fresh, green and beautiful - and - from my backyard. So what, you say? Well, let me tell you, they've been in my backyard since Earth Day, about 6 weeks, and they are not only alive, but thriving! For someone struggling to keep house plants alive, that is a really, super big deal. There just might be hope for me after all... I do have pretty big dreams of a pretty big garden.
I made a decision this week. Salmon is going to be bumped up from splurge to regular item on the weekly grocery list. My love, Paul, immediately throws in some advice - let's beer batter and fry it! And although I may give into this once in a while, salmon is a symbol of heart, brain and skin health to me - deep frying is not. However, if that's how lovey gets excited about fish, then I will oblige. Once a year.
Citron salmon is seasonal, light, and quickly thrown together. It ranks quite high on my favourites list, actually. I especially love that I can drizzle perfectly paired asparagus with a little olive oil and roast them simultaneously. Chardonnay, anyone?
half a fillet of whole Salmon (about 2 pounds)
2 tbsp of Chives
fresh Dill Sprigs
1/2 cup Butter, softened
Preheat the oven to 400 F.
Mix the juice of half the lemon, half the lime, 2 tbsp chopped each dill and chives into the softened butter.
Generously line a casserole dish with aluminum foil. Place the salmon, skin side down, in the dish.
Spread with flavoured butter. Lay about 10 dill sprigs on top of the butter.
Slice the remaining lemon and lime, lay on top of dill.
Enclose everything tightly with the foil. Bake in the 400 F oven for 20 - 30 minutes. Baking time will vary according to the thickness of the salmon. But please, do not over cook! Rather, under cook just a little, and allow the residual heat in the foil to finish cooking it, while sitting on the counter.