Here's one that's tasty, easy, non-fattening (depending on how you make it)
& refreshing. A handful or 2 of mixed fresh green herbs: dill, parlsey,
basil, mint, coriander if you like it. Run it in a food processor with some
of the liquid from the poaching and some cream or yogurt or just some white
wine, pour on plate, put poached room temp. salmon on top. Squeeze of lime
or lemon. Yum. Experiment.
karen, nj
pinch of nutmeg added
> Margaret. Two tablespoons butter or margarine into a hot pan followed by
two tablespoons of flour,
> stir to make roux, add 1 cup milk and stir, add in the nutmeg and dill
(chopped fine), stir until
> thickened and then serve with the fish.
> After I got the salmon home I think it was a chum too. Sold for $1.49 a lb
but not bad considering
> it was flown in on ice. Butcher told me they sold over 3,000 lbs of it in
two days so proves there's
come
> out at night but we
> disturb one in the mulch occasionally. We use broken clay pots as "toad
> houses" in all our gardens.
> Here lately we have had beaucoup rain frogs singing and hanging out on
the
air
from
> somewhere, forgot to ask.
> Made a nice dill sauce to go with and had sauteed summer squash and
onions
> and a nice little pot of
> crowder peas spiced up with chopped mild jalapenos and green onions.
Still
keto
> (chum) salmon for 99 cents/lb., and it does sound good. I have lots of
> volunteer dill in the garden. I may not get it until Tuesday, since
that
> store has just started discounts for seniors on Tuesdays (discounts on
> everything except groceries). They sell garden stuff, building
suppllies,
