Off Topic, Salmon Season

It's hard to believe we can get fresh Copper River Sockeye Salmon
here in landlocked corn country but it's true and it's time. The
best salmon of the year just showed up here in Chambana and we'll
be able to get it for about a month or so. We prepare it several
different ways but here's our favorite.

Slow-Roasted Salmon with Creamed Cucumbers

Salmon Fillet
Butter
Fresh Ginger
Shallot
English Cucumbers
Chardonnay
Lemon
Creme Fraiche
Chives

1. Melt 2 Tbs butter over low heat and cook ginger and shallots until
soft. Add 2 cucumbers sliced 1/4 inch thick and saute translucent.

2. Place cucumbers on the bottom of a baking dish just large enough to
hold the salmon fillet. Place salmon fillet on top of the cucumbers
and pour 1/2 cup chardonnay around the salmon. Add salt, pepper and
the juice of half a lemon, then cover with parchment paper and cook
in a 200 degree oven for 45-50 minutes.

3. Put the salmon on a serving dish and put the cucumbers and chardonnay
back in the same pan you sauteed them in. Cook it down to concentrate
the chardonnay, about 5-10 minutes. Add about 1/2 cup creme fraiche
and cook until creamy. Add salt, pepper, the juice of the other half
of lemon and pour it over the salmon with a sprinkling of chives.

4. Serve with the rest of the bottle of chardonnay and some boiled new
potatoes.

And the Joy of the Season to you rofb !!

--
Ken Fortenberry