Well, it’s official. Our worldwide dilemma has caused the train to jump of the tracks. The Catholic church announced that we can stop abstaining from eating meat on Fridays for the remainder of Lent. At least, that is what one bishop from New Jersey has decreed.
It seems that we have suffered enough. Maybe a delicious hamburger and fries will pick up our spirits.
Lent is one of those old-world traditions that I actually appreciate. Fasting and simplifying our lives through meditation and reverence for 40 days each year seems like a healthy practice.
So, let’s prepare a nice salmon filet, shall we?
Ingredients:
2.5 lb fresh salmon filet
3 Tbs Dijon mustard
3 tsp lemon juice
3 tsp mayonnaise
1 ½ tsp chili sauce (spicy ketchup)
¼ cup capers
Directions:
Set oven to 375°.
Lay the salmon, skin-side down, on a parchment paper lined baking sheet.
Combine Dijon mustard, lemon juice, mayonnaise and chili sauce in a small bowl.
Spread the mixture across the top of the salmon. Make sure to coat the entire surface to prevent the fish drying while baking.
Sprinkle capers across the top of the fish.
Bake uncovered at 375° for 20 to 25 minutes. Remove and allow to rest for a few minutes before serving.
Serve with sautéed asparagus and rice.
Toothpick Tales 
Really good recipe. Next time try the Canadian version, swap out the capers and use juniper berries. Natives here have used them for centuries even when salting and then smoking. You can buy brined juniper berries in the stores here. Much like capers but a more piney earthy taste.
LikeLike
I just saw juniper berries today…on a juniper bush, no less.
LikeLike
Pick them, pack them in a jar with salt to 3/4 full. Fill the rest of the jar with white vinegar, seal and refrigerate for 1 month before using. Rinse them before you use them in recipes. They will last for 2 years in the fridge. Any recipe that calls for capers can be switched out with the juniper berries.
LikeLike
Looks so delicious! Love such simple, yet full of flavors, recipes.
LikeLike
Thanks. I used to be intimidated by salmon, mainly because of the price but I have discovered that it can be simple to prepare…and with a decent success rate.
LikeLike
This looks so good and I don’t like fish!!!!
LikeLike
I’ll take that compliment!
LikeLiked by 1 person