What are the odds. Today I got the latest supermarket circular, they
have a bunch of stuff, ten for $10. Usually (mostly), it's a bunch of
stuff I wouldn't bother paying a buck a piece for.

Well, I got a couple of jars of Bertolli pasta sauce (I like it well
enough and I had coupons, I got 2 for FREE!) (laugh) ... throw in
some pasta and Italian sausage and a salad and there's dinner. At
ten for $10, that's pretty good, for free it's mine.

Anyway, here's the thing. Frozen wild salmon for a dollar a portion.
I have no expectations that it will be like wild salmon from the
jumping river or anything. But it does say wild salmon, I'll see how
it turns out. Can't go too far wrong for a dollar.

I'm picturing something in a tamari/ginger/garlic/scallion type thing.

nancy (almost never eats fish)

>Anyway, here's the thing. Frozen wild salmon for a dollar a portion.
>I have no expectations that it will be like wild salmon from the
>jumping river or anything. But it does say wild salmon, I'll see how
>it turns out. Can't go too far wrong for a dollar.
>
>I'm picturing something in a tamari/ginger/garlic/scallion type thing.
>
>nancy (almost never eats fish)

Whether it's really a bargain I guess depends on how much they consider a
"portion"... I mean a 4 ounce portion costs $4/lb... nothing to dance for joy
about... especially since it's frozen.

BRANDADE DE SAUMON

Can be prepared in 45 minutes or less.
1/2 pound skinless salmon fillet
a 1/2-pound russet (baking) potato
4 garlic cloves
1/2 cup extra-virgin olive oil
1/4 cup heavy cream
a large pinch of dried thyme, crumbled
1 tablespoon fresh lemon juice, or to taste
imported black olives as an accompaniment
toasted French bread slices as an accompaniment

In a saucepan of simmering water poach the salmon for 15 minutes, or until it
is just cooked through, transfer it with a slotted spoon to a plate, and keep
it warm, covered. In the water in the pan boil the potato, peeled and cut into
1/2-inch pieces, with the garlic for 10 to 12 minutes, or until the potato is
tender. While the potato and the garlic are cooking, in a small saucepan heat
the oil, the cream, and the thyme over low heat until the mixture is hot,
remove the pan from the heat, and keep the mixture warm, covered. Drain the
potato and the garlic, return them to the pan, and cook them over high heat,
shaking the pan, for 30 seconds, or until any excess liquids evaporated.

In a bowl with an electric mixer beat the potato and the garlic on medium-low
speed until the mixture is smooth, add the salmon, and beat the mixture until
it is combined well. Add the cream mixture gradually, beating, and add the
lemon juice and salt and pepper to taste. Transfer the brandade to a bowl and
serve it warm with the olives and the toasted bread.

Makes about 2 cups.

Gourmet
December 1993
---

SALMON AND DILL CHOWDER

4 bacon slices, cut crosswise into 1-inch pieces
1 medium onion, cut into 1/2-inch cubes
2 celery ribs, cut into 1/2-inch cubes
1 lb boiling potatoes, peeled and cut into 1-inch cubes
1 teaspoon salt
1/4 teaspoon black pepper
1 cup water
2 cups whole milk
1 lb skinless salmon fillet, trimmed of dark flesh, then cut into 1-inch pieces
2 tablespoons chopped fresh dill
1 tablespoon unsalted butter

Cook bacon in a 3-quart heavy saucepan over moderate heat, stirring frequently,
until crisp, then transfer to paper towels to drain. Pour off all but 2
tablespoons fat from saucepan, then add onion, celery, potatoes, salt, and
pepper and cook, stirring occasionally, until onion is softened, 5 to 7
minutes. Stir in water and bring to a boil, then reduce heat and simmer,
covered, until potatoes are almost tender, about 10 minutes.

Add milk and simmer, uncovered, until potatoes are tender, 4 to 5 minutes. Stir
in salmon, dill, and butter and simmer gently until salmon is just cooked
through, 3 to 4 minutes. Serve sprinkled with bacon.

Gourmet
April 2004
---



---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

Nancy Young wrote:
> What are the odds. Today I got the latest supermarket circular, they
> have a bunch of stuff, ten for $10. Usually (mostly), it's a bunch of
> stuff I wouldn't bother paying a buck a piece for.
>
> Well, I got a couple of jars of Bertolli pasta sauce (I like it well
> enough and I had coupons, I got 2 for FREE!) (laugh) ... throw in
> some pasta and Italian sausage and a salad and there's dinner. At
> ten for $10, that's pretty good, for free it's mine.
>
> Anyway, here's the thing. Frozen wild salmon for a dollar a portion.
> I have no expectations that it will be like wild salmon from the
> jumping river or anything. But it does say wild salmon, I'll see how
> it turns out. Can't go too far wrong for a dollar.
>
> I'm picturing something in a tamari/ginger/garlic/scallion type thing.
>
> nancy (almost never eats fish)

Hey, a find!!! Fantastic. Out here we get jaded and come to expect it.

Courtesy of our RFC just outside of Paris, why not give this one a try.
We love it.

* Exported from MasterCook *

Salmon in sorrel sauce ("Saumon a l'oseille")

Recipe By : Elisabeth Bouynot
Serving Size : 2 Preparation Time :0:00
Categories : Dinner Fish
French Lunch
Main Dish Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
600 ml fumet de poisson (fish broth)
175 ml heavy cream
50 ml dry white vermouth (Noilly-Prat or
similar)
2 shallots -- finely chopped
Sorrel (the various recipes I have go
from "a few leaves" to 500 grams)
75 g butter
Juice of 1/2 lemon
400 grams salmon fillet

Put together in a pan the fish broth, the shallots, the vermouth and
half the cream. Bring to a strong boil and reduce to a quarter of the
original volume.

Meanwhile, wash and dry the sorrel, remove the stalks and cut the leaves
in very thin shreds.

When the reduction is finished, add the rest of the cream, the butter,
and the sorrel (keep a few shreds for decor). Reduce a bit more, add the
lemon, salt to taste and serve over (or under) salmon.




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--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener