My husband is an avid fisherman. He loves fish/fishing/oceans/seafood. Period. He reminded me that I apparently wasn’t running at full creative home chef capacity because I have not published a seafood recipe. Poor suffering soul…
He gets away with it because he’s cute. And sweet. As a matter of fact, he won my heart with his sweetness, his beautiful blue eyes and…..
Chowder. Yes. He won my heart with chowder. We went on our first date on cold December night and he mentioned three times during dinner that he had made this alleged chowder for me. I reluctantly took it and brought it home. My daughter tried it and told me that I had to marry the man who made this. I told her she was nuts, until I tried it.
Guess what? I went home from our second date, called my mother and told her that I was marrying this man. And I did.
1 tablespoon rice wine vinegar
1 bunch of fresh tarragon – minced
1 tablespoon of butter
1 tablespoon of olive oil
1 bunch of fresh dill
2 medium carrots- peeled and julienned
2 fennel bulbs – thinly sliced
1 large zucchini – washed well and julienned
1 large yellow squash – washed well and julienned
1 red onion – thinly sliced
2 pound piece of salmon. This should feed a family of four. Or if you have a Magilla – this is a snack.
Take two pieces of aluminum foil and make a cross. On the top sheet, lay down lemon slices.
Place the salmon skin side down on top of the lemons and season lightly with kosher salt. Top with fresh dill and cut one tablespoon of butter into quarters. Place the pats of butter around the salmon and make a tent out of the foil.
Place all vegetables and tarragon in a bowl and season lightly with kosher salt and pepper. Add about a tablespoon of olive oil and a tablespoon of rice wine vinegar and mix.
Line a baking sheet with foil. Fold the edges upward to cradle the vegetables. Leave a space on the other side of the cookie sheet and place the packet of salmon.
Preheat oven to 400 degrees. and place the veggies inside. Bake for 30 to 40 minutes or until you can easily pierce the vegetables and flake the fish with a fork.
Squeeze lemon over the vegetables and salmon and top with crème fraiche.
Magilla rating: 9