My dad pulled out a favorite recipe* today to make and share with “the people on the website.”
A “discussion” then ensued between the rental units for at least half an hour along the lines of “What do you mean this is a favorite recipe? You always told me you didn’t like salmon.” “What are you talking about? I used to make this all the time.” “You’ve never made it in this house!…” and so on and so on.
Turns out my mother’s preferred method of cooking any fish is to pan-fry it, coated with cornmeal. Pan-frying salmon tends to leave odoriferous remnants (it stinks up the house) which my father really doesn’t appreciate.
Likely he did cook it often enough, just not when mom was around, lest she get ideas about cooking salmon herself. Just a theory of course, I didn’t stick around to see the outcome of this particular chat…
According to the notes accompanying this recipe indicate that cooking fish at a high temperature in the oven seals in the flavor and helps get dinner out quickly. Excellent, easy dish.
Oven-Roasted Salmon, Asparagus and New Potatoes Recipe
Ingredients
- 1 pound (450 g)small new potatoes, scrubbed clean and halved
- 2 Tbsp olive oil
- Kosher salt
- 1/2 pound (225 g) medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
- 1 Tbsp chopped fresh dill
- 1 strip of lemon zest
- 1 small garlic clove, coarsely chopped
- Freshly ground pepper
- 2 (8-to-10 ounce, or 225-to-285 g) salmon fillets, or steaks cut about 1-inch thick
- 1 lemon, cut into large wedges
.
.
.
EmoticonEmoticon