Saturday, October 12, 2013

Salmon with Mustard Seed, Mustard Cream, and Pole Beans


Thursday 10 October
If you're using pre-frozen salmon, you want to zing it up a bit, just in case it's not as succulent as it should be.  If so, this is the perfect recipe.

We used cilantro instead of tarragon, because we had cilantro and the tarragon plant is going into hibernation; the result had wild flavor and an Indian touch.
On the side went our smaller, tender pole beans from the garden, boiled for six minutes only; they were sweet and pure, though we didn't mind when they got slopped with the savory mustard cream as well.

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