I'm giving a birthday luncheon for my god-daughter who is a pescatarian. I bought a whole cleaned salmon and am trying to decide how to prepare it. No grilling possible. About 10 guests coming.
Figure I should play it safe with flavors, not knowing how adventurous the guests are. For the main course we'll have salmon, asparagus, a green salad, and a parsnip preparation (haven't decided on the parsnip prep yet).
Since it's a rainy day here on the Left Coast, kinda hard to envision this spring bounty today.
Your ideas for the salmon prep, please?
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