Fish is always the food of choice on our table throughout the Fridays of Lent.
And no fish is more savored than salmon — the king of all fish — as the Irish call it. I love it because it lends itself to just about any cooking technique and the ways to prepare it are seemingly endless. You can grill it, bake it, top it with sauce, mix it with mayo just like tuna and make a lovely salad out of it. This recipe, put together from a couple of recipes from the web and a much-loved cook book, is one of my favorites.
I find it easy to make — just a bit of preparation and about 12 minutes of cooking results in a main course that is delicate and tasty.
Ingredients: 1/2 cup plain yogurt (I have taken to using 2% Greek yogurt in my recipes); 1 tablespoon honey of your choice; 1/4 cup fresh squeezed lemon juice; 3 tablespoons dill (fresh or freeze-dried) 1 pound salmon filet; 1 cup white wine of your choice; 1/2 cup spring water; 1/4 cup chopped shallots.
Directions: In a small bowl, blend the plain yogurt, honey, lemon juice and dill. Cover and refrigerate till serving. In a medium, deep saucepan over medium heat, place the salmon in enough white wine and water to just cover the fish. Sprinkle with shallots. Cover the saucepan and cook 10 to 12 minutes or until the salmon is easily flaked with a fork. Drain and serve with the yogurt sauce and freshly steamed green beans.
Keeping the Feast 