Salmons are filled with goodness.
But the fish is tasty indeed.
And that is why it is always a favourite at home.
Early morning drive to the fish section of the nearest hypermarket.
The Salmon is filleted and packed.
Back home, these fillets need to be checked for tiny pin bones.
Remove any found, best to use a pair of tongs.
One may also choose to use the tip of a paring knife.
Clean glass bowl.
Fresh Parsley, chopped.
Salt and pepper.
Fillets are placed skinless side down on the marinade.
2 hours. Lemon juice partially cooks the fish!
Oven preheated to 150 degrees Celsius.
Baking tray with aluminium foil lining readied.
Fish goes in, skinside down.
Around 16 minutes, flaking begins.
Care must be taken not to over cook the salmon.
Chewy, it becomes as experience has taught.
Sautéd Zucchini, Mangetouts, Mushrooms and blanched Broccoli.
One can also try Asparagus shoots.
Cream of Tartar uses so much mayonnaise
usually not used much at home therefore.
Yoghurt can substitute mayonnaise.
Capers and gherkins complete the picture.
Cream of tartar was skipped
and the focus was now on potatoes.
3-4 times more expensive than ‘regular’ ones.
Flaky not sticky.
Gives a silky finish to the mashed potatoes.
Salt. White pepper.
Later, watching the harvest moon, with the family; a cup of Rooibos tea.
Over the tea the discussion on baked or roasted happens.
Roasted, it is.
Would you disagree?