Here in the Midwest, we bring food

[Mik]

A close friend just got out of the hospital with COVID. Never in ICU but on oxygen, she's doing pretty well. So, as is the custom here, we bring food.

She loves my cold poached salmon, so that is what I am making, along with a dill sauce and a Golden Lamb salad. I subbed dill for parsley in poaching. It's actually a bigger piece than it looks there, probably about a pound and a half. Recipes are under the picture.

https://www.allrecipes.com/recipe/19494/poached-salmon-ii/

https://www.allrecipes.com/recipe/18238/dill-sauce/

[bachophile]

@mik looks lovely

We r pretty regular salmon eaters.

Accounts for most of our white wine consumption also.

[Mik]

Thanks, bach. I decided to go ahead and poach the rest of this enormous filet for Salmon Nicoise tonight. Love Nicoise salad. No olives, but I have capers which serve pretty much the same purpose.

https://www.bonappetit.com/recipe/summer-salmon-nicoise

[Horace]

Wonderful. Salmon is my favorite meat. Even better than steak, you heard me right. Butter and rosemary are my favorite ingredients. Fatty salmon please, not lean.

[Mik]

You'd like it here. Now I'm making salmon chowder with the leftover poaching liquid (that is delicious).

[LuFins Dad]

@mik Looks great! Can she taste it?

[Mik]

Yes. She says she has taste and smell back.

[brenda]

That's gorgeous, Mik. Yes, it's time to celebrate her return home. Good job!

[Mik]

Turned out great. She was very happy. So was Joe.

[Mik]

Nicoise salad turned out fantastic.

[Klaus]

That looks yummy!

[bachophile]

Miks poached salmon and dill sauce.
With baked cauliflower and freshly made sourdough bread which I prepared

With a Sancerre for a touch of elegance from the Loire valley.

A feast for kings.

Lovely Monday night dinner.

[Mik]

Sancerre is the perfect choice. Looks wonderful.