Two incarnations of the same salmonPosted in Food, Main Course, Recipes, Side Dishes on August 26th, 2009 by monicajane
Paul brought home some wild salmon yesterday. I made a goopy paste to go on top of it before baking it. It contained:
Mustard (the condiment–the one that is heavy on the seeds and spicy)
Dried Dill Weed
It turned out looking awful! Keep on moving through this post, the second life of this fish was attractive and yummy.
It didn’t actually taste all that good either. We ate only about 1/3 of it last night.
So today I made a salad with the leftover. It turned out much more delicious in it’s second life.
The salad contained:
Remainder of the baked salmon in shreds
Lots of fresh parsley from the garden
a heaping tbls of Capers
a quarter red onion sliced in halves
Balsamic Vinegar to taste
Tamari to taste
Olive oil to taste
Yummy and not bad to look at this time around: