“In the cookie of life, brothers are the chocolate chips.”
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
There were three brothers in my husband John’s family, and we said goodbye to John’s prodigious older brother, Dr Neil B Hensrud, this week. He was 84 years old, perspicacious (a person having ready insight into and understanding of things) even as he battled Progressive Supranuclear Palsy (a form of atypical Parkinsons). John described him as: always fancy with words; didn’t like to work alone; loved cars (autophile); collector; really smart; shrewd; eloquent; always wanted to be taller than his brothers.
RECIPE OF THE WEEK
I should have shared my chocolate chip cookie recipe this week to go with this week’s quote, but you’ll have to look at last week’s post if you want chocolate chip cookies. This week I am sharing a salmon recipe we had a couple weeks ago that was fabulous. I used coho salmon.
SALMON with Creamy Dill-Horseradish Sauce
- Two 6-ounce portions king salmon, coho salmon or sockeye salmon
- 1/2 cup mayonnaise
- 3 tablespoons prepared horseradish, or more to taste
- 1/4 cup fresh dill, chopped, plus more for garnish
- 1/2 a shallot, thinly sliced
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, divided
- Juice of half a lemon
Preheat oven to 400 degrees F.
Combine mayonnaise, horseradish, dill and shallots together in a small mixing bowl. Season with sea salt and black pepper to taste. Store the sauce in the refrigerator until ready to serve.
To prepare the fish, pat fillet dry with a clean kitchen towel or paper towels. Brush a rimmed baking sheet with 1 tablespoon olive oil, then place salmon fillets skin-side down on the baking sheet and brush each fillet with the remaining olive oil. Season with salt and pepper, then pour lemon juice over filets.
Roast salmon for 8-10 minutes, or until an instant-read thermometer inserted into the salmon registers at 120F. Once the salmon is out of the oven, allow it to cool for at least 5 minutes.
Transfer cooked salmon to a serving platter, then generously pour the horseradish sauce over the top. Enjoy immediately.
