Tuesday, April 4, 2017

Salmon and Pickles? Seriously?

Seriously.

Dill is sort of a traditional flavor with salmon around these parts, but I used up all my dill weed.

So I got out a frozen salmon filet. I minced a slice of my homemade garlic dill pickles and mixed it with mayonnaise. Then I slathered the frozen salmon with the pickle-and-mayonnaise and fried it in vegan margarine, seven minutes to a side.

That was just a tad long, but Charlie likes his fish dry. He's an odd duck.

We split that bad boy.
I served it with sides of buttered Jasmine rice and kale chips.

Satisfactory.

Marian Allen, Author Lady
Fantasies, mysteries, comedies, recipes


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