Roasted Salmon With Garlic Cream

Now if you have a problem matching up that sovereignty of God with human responsibility, admit that you don't know everything and the problem is solved. Because I also know that the gospel extends to the end of the earth and Jesus was the one who said, 'Come unto Me, all ye that labor and are heavy laden and I'll give you rest.' We understand the gospel invitation. We understand the call. We understand the tears of Jesus over those who wouldn't come. We understand the responsibility of the sinner who rejects the gospel and perishes and he is being punished for his own choice. We understand that. How that harmonizes with this doctrine, I do not understand. I may never understand it even in eternity because I will never be God. But I will let God be God and I will not redefine God on my terms… I also understand at the same time that God holds every sinner responsible for their own rejection and gives them the opportunity to receive Him. And it makes perfect sense to Him though it's apparently paradoxical to me. But I will not err on the severe side of diminishing the sovereignty of God by eliminating this glorious truth.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy	California		4	Servings

INGREDIENTS

4		Whole garlic bulbs
3	T	Butter
1	c	Creme fraiche or sour cream
1	t	Stone-ground mustard
2	lb	Fresh salmon fillets

INSTRUCTIONS

Remove papery outer shell from garlic, but leave bulbs intact and
cloves unpeeled. Place bulbs in a saucepan just large enough to hold
them. Add water to barely cover and bring to a simmer over high heat.
Reduce heat to maintain a simmer and cook 40 minutes, adding more
water as necessary to keep heads barely covered. Remove from heat,
cool, and peel. Cloves will be very soft and easy to peel. Place
cloves in a food processor with butter and puree. Add creme fraiche
and mustard and process until blended. Transfer to a bowl and set
aside. Cut salmon into 8-ounce fillets. Spread top surface of each
fillet with some of the garlic puree. Cover with plastic wrap and
refrigerate for at least 30 minutes or up to 1 day. Preheat oven to
350 degrees F. Place fillets on a lightly buttered baking sheet or in
a buttered baking dish and roast until done to your liking (7 to 10
minutes). Serve immediately.  Note: Creme fraiche can be found in
specialty stores and some  well-stocked supermarkets.  Recipe By     :
the California Culinary Academy  From:                                
Date: 05/27  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Shock your mom – go to church”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 342 Calories From Fat: 164 Total Fat: 18.4g Cholesterol: 75.1mg Sodium: 4537.2mg Potassium: 399.5mg Carbohydrates: <1g Fiber: 0g Sugar: <1g Protein: 41.5g