Here in the Midwest, we bring food
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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.
@mik looks lovely
We r pretty regular salmon eaters.
Accounts for most of our white wine consumption also.
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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.
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You'd like it here. Now I'm making salmon chowder with the leftover poaching liquid (that is delicious).
@mik Looks great! Can she taste it?
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Miks poached salmon and dill sauce.
With baked cauliflower and freshly made sourdough bread which I preparedWith a Sancerre for a touch of elegance from the Loire valley.
A feast for kings.
Lovely Monday night dinner.
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