Salmony Side Dish


While it seems like warm weather should be just around the corner, we've still got our share of chilly days ahead. The coming month of March can still bring cold spells and snowfalls.

And as we await the change of seasons, another group of people are eagerly awaiting Easter Sunday. Christians worldwide celebrated the beginning of the Lenten season this past week on Ash Wednesday. During Lent, Christians prepare themselves to celebrate the resurrection of Jesus Christ on Easter Sunday. (The word lent comes from a French word meaning "springtime," a time of renewal.)

Lent lasts for a period of forty days, a number that has significance in the Christian tradition. The forty days before Easter recalls the forty days Jesus spent in the wilderness before beginning his public ministry.

During Lent, Christians observe such rituals as praying, fasting, and abstaining from meat on Ash Wednesday, Good Friday, and all Fridays during Lent. Many church congregations hold fish dinners or spaghetti suppers on Fridays during Lent.

Salmon has traditionally been associated with Lenten dinners. With this in mind, we created a simple salmon salad that can easily become a side dish for a Friday night Lenten dinner. This recipe calls for poaching salmon fillets. While there are different methods for poaching salmon, the technique used in the recipe below is simple and doesn't require a fish poacher. If you prefer, you can poach the salmon the day before you plan to serve the salad, and refrigerate the poached fish overnight.

As we anticipate the start of spring and the return of warm weather and fresh vegetables from the garden, may we all find a way to prepare ourselves for the Easter celebration. Regardless of faith or religious beliefs, we can all take this time before Easter Sunday to remind ourselves of the blessings we enjoy. Why not start a new Sunday dinner tradition in your family, or create an extra-special Saturday morning breakfast for a loved one? Small acts like these can bring a sense of renewal to our lives.

Tarragon Salmon Salad

MAKES 4 SERVINGS

Flaked poached salmon is flavored with chopped fresh tarragon. Pecans, grapes, or chopped apples can be added to the salad for variety.

FOR THE POACHED SALMON:

1 1/2 cups dry white wine

1 cup water

2 lemon slices

1/2 onion, peeled and cut in half

4 sprigs of fresh dill

4 sprigs of fresh flat-leaf parsley

2 sprigs fresh bay leaves

1 teaspoon coarse salt

1 pound fresh salmon fillets, skinned and boned

The copyright of the article Salmony Side Dish in Seasonal Cooking is owned by Michael Vyskocil. Permission to republish Salmony Side Dish in print or online must be granted by the author in writing.

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