Subj : Re: Fishy Sandwixhes
To   : Sean Dennis
From : Dave Drum
Date : Wed Jun 14 2023 04:57:00

-=> Sean Dennis wrote to Dave Drum <=-

DD> Here's a good salmon recipe for when your wallet gets pumped up.

SD> That does look tasty.  I can't wait until I get my choppers in so I can
SD> eat better.

Been there, done that. You will enjoy an expanded menu when your get
your China Clippers. I know you're depending in the VA for much of your
medical care. Just read an interesting article in which "VA hospitals
are outperforming private hospitals, latest Medicare survey shows" on
my NPR feed.

https://www.npr.org/2023/06/14/1181827077/va-hospitals-health-care

SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

SD>       Title: Creamy Salmon Chowder
SD>  Categories: None
SD>       Yield: 6 Servings

Here's another I grabbed yesterday after you said you like salmon ....

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Ginger-Dill Salmon
Categories: Seafood, Vegetables, Herbs, Citrus, Fruits
     Yield: 4 servings

 1 1/2 lb Salmon fillet, skin
          - optional
          Salt & pepper
     6 tb Finely chopped dill
     1    (2") piece ginger; scrubbed,
          - fine grated
     2 tb Extra-virgin olive oil; more
          - to serve
     1    Grapefruit
     2    Oranges
     6 sm Radishes; in thin wedges
     1    Avocado
          Flaky sea salt; to finish
          - (opt)

 Set oven @ 325ºF/165ºC.

 Line a sheet pan with parchment paper. Pat the salmon
 dry, then place on the tray skin-side down (if there is
 skin) and season with salt and pepper.

 In a medium bowl, stir together the dill, ginger and
 olive oil until combined. Season with salt and pepper.
 Spread half of the dill-ginger mixture over the top of
 the salmon. (Reserve the remaining dill-ginger mixture.)
 Bake until cooked through, 15 to 20 minutes. (You’ll
 know the salmon is done when the fish flakes or an
 instant-read thermometer inserted into the thickest part
 is 120ºF/50ºC.)

 As the salmon cooks, cut off the top and bottom of the
 grapefruit and set the grapefruit down on one of the cut
 sides. Follow the curve of the fruit to cut away the
 peel and pith. Squeeze the peels into the remaining
 dill-ginger mixture to get out any juice. Cut the fruit
 in half from top to bottom, then slice into 1/4" thick
 half-moons and remove the seeds. If your pieces are
 especially large, halve them again. Transfer the fruit
 and any juice on the cutting board to the bowl. Repeat
 with the oranges. Add the radishes, season generously
 with salt, and stir gently to combine.

 Break the salmon into large pieces, and divide across
 plates with the citrus salad. Peel and pit the avocado,
 then quarter lengthwise and add to plates. Season with
 salt. Spoon the juices from the bowl over top, and
 season with black pepper, another drizzle of olive oil,
 and flaky sea salt, if using.

 By: Ali Slagle

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM


... I'll go to your grandchild's piano recital if I can bring my duck call.
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