Lately, my dinner party default has been chicken. I make a darn good bird, but I was starting to worry that me and my guests were gonna sprout wings if I kept it up.
No more poultry rut!
And, happily, the rut is over. Proof positive? The photo above is not of chicken.
Yowsa!
We're talking about Herb Roasted Salmon with Corn and Wild Mushrooms.
Yowsa and yum!
Here's the recipe, in case you need a break from the bird too...
Herb Roasted Salmon with Corn and Wild Mushrooms
6 pieces of salmon filet (about an inch thick)
1 stick butter (room temperature)
3 TBSP chopped chives
3 TBSP chopped tarragon
4 ears of corn (shucked)
2 cups of wild mushrooms
2 TBSP chopped shallots
1 tsp salt
1 tsp pepper
Preheat oven to 350 degrees. Sprinkle bottom of a large roasting pan with corn, wild mushrooms and shallots. Mix butter with chives and tarragon. Spread one tablespoon of the herb butter on top of each piece of salmon. Place salmon on top of corn and mushrooms. Sprinkle with salt and pepper. Roast for 20 - 25 minutes.
Comments