[Sca-cooks] OOP - Supper Tonight

[Elaine Koogler]

I love salmon, and either of these ideas sounds great.  However, I do want
to try something with salmon.  I've seen a commercial on TV for Turning Leaf
wines where the guy does a salmon dish using blood orange juice...it looks
intriguing, and I'd love to figure out how it's done.  I found some blood
oranges at a store in Charlottesville, VA and can now give it a whirl.

This store is called Food of all Nations, and has some ABSOLUTELY fabulous
stuff.  It's the first time in this area that I've been able to find Seville
oranges...not juice or anything else, but the real thing.  I can't wait to
try a period recipe that calls for oranges!  I also found those oranges that
I had mentioned some time back when we were talking about oranges...the
canned "MaMade" seville oranges.  They are actually for use in making
marmalade, but I wanted to try them out to see if they would work for other
things.  I'll let you all know what turns up.

Kiri
----- Original Message -----

> I've had salmon encrusted with pecans.  It was superb.  Unfortunately, it
> out at my house because Margaret can't have nuts.
>
> I would think that almond encrusted salmon would be equally as delectable.
>
> I still have half a salmon, so I'll use it in some of my experimentation.
>
> Bear
>