This is a great year to be out in the garden because of our wonderful, warm summer-like weather.
I have many colourful plants blooming and lots more ready to come out and show me their magnificent colours. The hyacinths are beautiful shades of yellow, red, orange, purple and blue.
The bright daffodils in magnificent yellows and the tulips are just starting to show off their brilliance.
I just love this time of the year so I can see all the beautiful colours surrounding me in my little garden and very soon the lilac trees will be emanating that wonderful scent these trees produce. I always have them cut and put in a flower vase to just enjoy the fine fragrance.
My garden also has a variety of herbs I use for a variety of recipes in my cooking. Chives and parsley make appealing additions to many recipes.
Here is a dish you should really enjoy. It is simple and very tasty.
Poached Salmon with Herb Sauce
For poaching liquid
• 1/4 cup chopped onion
• 1/4 cup chopped celery
• 1 tbsp chopped green onion (white part only)
• 1 quart of water
• 3/4 cup white wine
• 1 tbsp white vinegar
• 3 slices of lemon
• 2 tbsp parsley
• 8 peppercorns whole
• 2 tbsp seasoned sea salt
• 1 small bay leaf
• 2 tsp butter
• 2 skinless and boneless salmon fillets
Put all the vegetables, water, wine and seasonings in a pot and simmer for five to 10 minutes.
Put the salmon in a buttered casserole dish and pour strained vegetable liquid over the fish, then cook on low for about five to seven minutes. Take the salmon out of the casserole carefully so they stay together as a filet.
Herb Sauce
• 1 tbsp basil leaves
• 1tbsp chives
• 1 tbsp green onion chopped
• 2 tbsp spinach leaves
• 2 tbsp lemon juice
Seasoned sea salt to taste. I used about half a teaspoon.
• 1/2 tsp of white pepper
• 1/2 tsp of sugar
Put all ingredients in a blender and puree until smooth.
Put two tablespoons of herb sauce on each piece of fish and serve.
This dish goes great with your favourite rice and some tomatoes to add colour.
Try this easy to make tasty fish dish with herbs.
Bye for now and Goood Cooking.
Ken Wilson is a freelance columnist with the Tribune/Weekend Advisor.
