Cooking Up a Hooley in the Kitchen: It’s Almost Spring! A Twist on the Lenten Fish Fry with a Bit O’ Green on the Side

Cooking Up a Hooley in the Kitchen: It’s Almost Spring!
A Twist on the Lenten Fish Fry with a Bit O’ Green on the Side

Winter is almost over! This twist on the Lenten fish fry and the spring veggie infused side dish are just the things to help you greet springtime.

Potato Crusted Salmon with a Malt Vinegar Drizzle
Ingredients:

4 6oz pieces of Salmon Fillet (skin removed)

¼ Cup Fresh Chives chopped

¼ Cup Flour

½ Cup Melted Unsalted Butter

2 Tablespoons Garlic Salt

1 Tablespoon Black Pepper

2 Tablespoons Salt

4 Tablespoons Lime Juice

10 Small Yukon Gold Potatoes (or 4-5 larger ones)

3 Green Onions (Scallions) Chopped – green parts only

1 Bag Baby Spinach

Slice potatoes very thin with a knife or mandolin. Place in a bowl with water and set aside. (soaking the potatoes helps remove the starch and makes them crispier when cooked)

Salt and pepper both sides of the Salmon Fillets

Coat in a dusting of flour and then a bit of melted butter

Drain water from potato slices and dry completely. Put in a bowl and toss with garlic salt, chives and a little bit of melted butter.

Line a baking sheet with parchment paper and heat oven to 400*.

Press potato slices into each Salmon Fillet – both sides, and place on baking sheet.

Cook in over for approximately 35-40 minutes, depending on the thickness of the fish.

Once they are fully cooked, place under the broiler for 3 minutes to crisp the potatoes.

Sauté spinach in a pan with salt and pepper until wilted.

Malt Vinegar Drizzle

½ Cup Malt Vinegar

¼ Olive Oil

½ Cup Ketchup

2 Tablespoons Sugar

1 Tablespoon Black Pepper

1 Tablespoon Garlic Salt

1 Tablespoon Salt

Whisk all ingredients together. Adjust sugar, salt and pepper to taste.

Spring Orzo Pasta

1 lb. Orzo Pasta

½ lb. Fresh Snap Peas

½ lb. Snow Peas

1 Bundle Green Asparagus

½ Cup Melted Unsalted Butter

¼ Cup Lime Juice

2 Tablespoons Garlic Salt

1 Tablespoon Black Pepper

3 Tablespoons Lime Zest

Cook Orzo according to package directions – generously salting the water.

Wash and chop asparagus, snow peas and snap peas into ½ inch pieces. Boil in saucepan until tender.

Drain pasta and veggies and toss together in large bowl. Add garlic salt, pepper, melted butter, lime juice and lime zest. Mix until coated.

To Serve:

Place a bed of spinach on a plate and using spatula remove salmon from the baking sheet and put on top of spinach. Spoon Malt Vinegar Drizzle over the salmon.

Add side of Spring Orzo Pasta to the plate and garnish the plate with chopped scallions.

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