Recipe for Christmas Eve this Monday, December 24, 2012
Non-vegetarians would also feel welcome when you prepare a meal that they, too, can appreciate. Think of it as traditional to serve fish on Christmas Eve.
One reason I like this suggestion is that throughout most of the United States shoppers can find good salmon. Whether it is from the Pacific Ocean, streams of MidAmerican, or the Atlantic Ocean, it will have flavor that frozen seafood loses over time.
Most Christmas main course fares feature ham, rack of beef or prime rib, leg of lamb, or turkey. Not having meat the night before will be seen as a pleasure.
This year may we suggest a recipe from the “Farm Bloomington” and Chef Daniel Orr of Southern Indiana?
- Season the salmon with salt and pepper.
- Mix minced garlic and ginger into a paste and smear it evenly over the top of the fish.
- Top each piece of salmon with a piece of lemon.
- Cover the fish with grape leaves or parchment paper.
- After pre-heating the oven to 500, place salmon packages on a baking tray rubbing with olive oil.
- Cook only 7 to 10 minutes.
Chef Orr’s recipe ideally calls for the salmon to be wrapped in grape leaves and served with a salad of rye or wheat berries, julienned carrots, seedless grapes, Italian parsley, lemon zest, and fresh tarragon. Curry, mustard, – two foods I am allergic to – and Tabasco sauce may also be needed to season the fish.
Fish on Christmas Eve is very traditional in Eastern Europe.