INGREDIENTS

INSTRUCTIONS

Recipe by: Michael Kinneer <mkinner@LEX.ULTRANET.COM> For the
potatoes:  12 small Yukon Gold potatoes or other small yellow potatoes,
cut into  quarters. Olive oil for drizzling. Kosher salt and freshly
ground  black pepper, to taste.  Set the oven to 425 degrees F.  Place
the potatoes on a baking sheet.  Drizzle with olive oil and salt and
pepper.  Bake in the preheated  oven for 30 - 40 minutes or until the
potatoes are crispy outside but  soft inside. Remove from the oven.
For the horseradish cream:  1 2 inch piece fresh horseradish, peeled
Juice of 1/2 lemon 1 cup  heavy cream Kosher salt and freshly ground
black pepper to taste  Into a bowl, using a hand-held grated, grate the
horseradish, working  against the grain; use the next-to-smallest holes
on the grater.  Add  the lemon juice, heavy cream and salt and pepper
to taste.  Set aside  for 10 minutes to thicken.  Taste for acid
balance and seasoning.  For greens:  4 cups total of the following
greens:  chervil, chives, Italian  parsley, sorrel,basil, watercress
and arugula Kosher salt and freshly  ground black pepper to taste Olive
oil for drizzling Juice of half a  lemon or to taste  In a bowl, toss
greens with salt and pepper and a drizzling of olive  oil. Add lemon
juice and toss gently.  Place greens on 4 dinner  plates.  For salmon:
4 6-ounce salmon fillets, skin removed.  Heat a large skillet until hot
but not smoking.  Place the salmon,  non-skin side down, in one layer
with room around each piece.  Sear  until brown and crispy, about 3
minutes.  Turn and continue to cook  until medium rare in th center,
about 2-3 minutes; or cook to the  doneness you prefer. Remove fish
from pan.  Arrange the greens on 4 dinner plates.  Top with the
potatoes and  salmon an drizzle with the horseradish cream.  Serve
immediately.  Recipes sent to me from Bill, wight@odc.net

A Message from our Provider:

“Famous last words: I did it my way”