How It All Started

Bob Phillips

The title of this blog was inspired by one of my Spanish professor's at Miami University of Ohio, Dr. Robert Phillips, who died in the e...

Tuesday, September 1, 2015

Salmon with Root Vegetables

This recipe came from the "August" page of out Old Farmer's Almanac Cookbook Calendar. James likes to pick up seafood whenever he goes out with his rowing club. We eat later than usual on the nights he rows, so we try to find quick and simple ways to prepare the fish. Last week he brought some salmon so we could make the monthly meal from the recipe calendar we have in our kitchen this year.

I improvised a bit on the ingredients to use what we had on hand. We used white potatoes instead of red, and scallions instead of leeks, otherwise we followed the instructions combining the diced potatoes, diced carrots and chopped scallions and in our indispensable cast-iron skillet along with a c. of chicken broth. The veggies were covered and simmered over a low heat for 10 minutes. The fish was placed in the pan with them and covered again for another 10 minutes. Here the recipe calls for removing the fish and vegetables, then making a sauce with Dijon mustard, butter, and lemon juice, but I just added everything into the same pan and let it all simmer a few more minutes. A tender and flavorful meal.

James adds: Most recipes with "root vegetables" in the title feature beets and other variations on dirt, so this was much more delicious than the name implied for us.

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