Yes Phil,

I miss Valerie too very much.

We had good long exchanges.

Glad your onto the burgers here as I am strange about two food items.

One is I HATE COLD cooked apple and I HATE HOT Salmon. The other way around is fine.

Good job we are all different.

Like the latest food here though.

I still watch this forum closely even if I don't always post.

Roger

It's so good to see you here at the Forum my Friend. Yes, I also used to enjoy my conversations with Valerie as well, mainly because of all of the pleasant memories, from growing up on my relative's Farm during the Summers, and also the Fun we had talking about the Cow Chip Bingo games up at the Golden Leaf Festival in Yanceyville, NC. Like I mentioned, we both Play the Casino Games over at Facebook, and that was the first that I had heard from her in a couple of years.

Glad you visit my Recipe Forum regularly my Friend. I'm always open to trying new things. To be honest with you, I have never eaten Salmon cold, but I'll definitely give it a try. Going through my files, I found this summer salad that sounds nutritious and even quite tasty: Poached Salmon Salad with a velvety Dijon dill dressing. I always knew that Poached salmon could be served either hot or cold, and is so easy to prepare. I'll probably poach 4 fillets and then serve two hot for dinner, and try the other two cold the next day. I'll get back to you on what I think. Here's the Recipe...

Chardonnay Poached Salmon Salad with Dijon Dressing

Poached salmon ingredients

• 1 cup water
• 1 cup dry white wine (Chardonnay)
• 1 yellow onion slice
• 3 lemon slices (rounds)
• 2 bay leaves
• 1 sprig dill
• 1/2 teaspoon salt
• 4 (6-ounce) salmon fillets
• olive oilSession data

Salad

• 2 cups of Mixed greens
  
• 1/2 cup of Grape or Cherry tomatoes, cut in half
  
• 1 avocado, cut into small cubes
  
• garnish: fresh dill, finely chopped

Dijon Mustard Dressing

• 2 tablespoons of balsamic vinegar
• 1 glove of garlic, crushed
• 1 teaspoon Dijon mustard
• 6 tablespoons olive oil
• 1 teaspoon fresh dill, finely chopped
• salt and freshly ground pepper to taste

Directions for Poached Salmon:

Heat oven to 375 degrees.

Place salmon fillets side by side in a greased baking dish or foil pans, I use an oil spray. Combine water, wine, onion, lemon, salt, bay leaves and dill. Pour over the salmon and cover with tin foil.

Place in the oven. Cook for 25 - 30 minutes, until the salmon is opaque and cooked through according to taste.

Remove from oven. Gently brush the salmon with the poaching liquid to remove any white parts.

Place the salmon on a plate, brush with olive oil and cover with foil. Refrigerate over night.

Dijon Dill Dressing:

In a small glass bowl, add the vinegar, garlic, mustard and mix well.

Slowly add the olive oil while whisking rapidly to emulsify the dressing. (You can also use a fork and stir rapidly)

Add the fresh dill and salt and pepper to taste. Lightly stir or whisk together.

Plating the Dish:

Divide the mixed greens, cherry tomatoes and avocado on two plates.

Place one salmon fillet over each place.

Add salad dressing and garnish with chopped fresh dill

Add salt and Pepper to taste.

Have A Deligtful Weekend My Friend,

Phil

Hi Phil,

Glad to see that you have the Dijon dressing. I particularly like some form of vinegar based dressing with cold salmon. I understand that the Italians often eat cold salmon with small pickled onions. I like that too.

Works well with smoked salmon slices.

Always good to experiment.

Roger

Hello My Friends,

Sounds like I have a lot to learn about Salmon. Roger, I was talking with a Friend from Church today and she reminded me that she had served some Salmon Pinwheels at her last holiday Party, so I guess I have eaten Cold Salmon before and just didn't realize it. Seems that I do remember some tasty little fishy pinwheels, but mostly I remember the Cream Cheese and Onion. Myrna, your Salmon Cakes recipe sounds a lot like mine, except that I add a Tablespoon of Mayo because my Sister says that it tastes better to her.

Since I cooked Dinner in the Crockpot today, I was looking for a "Real" Sunday Dinner to fix next week and I ran across this Ham Recipe. A unique tangy and spicy chunky peach sauce perfectly complements traditional glazed ham for an outstanding Sunday meal. You can vary the amount of ginger and hot pepper to satisfy your own tastes. The Peach-Ginger sauce can also be made ahead of time and reheated before serving.

Glazed Ham with Peach-Ginger Sauce

Ingredients

• 1 (10 pound) fully-cooked, bone-in ham
• 2 teaspoons whole cloves

• 1/4 teaspoon ground cinnamon
• 2 tablespoons brown mustard
• 1/2 cup packed brown sugar

• 1/4 cup packed brown sugar
• 2 tablespoons apple cider vinegar
• 1 cup peach nectar
• 1 cup peach preserves
• 5 cups frozen peach slices
• 2 teaspoons minced fresh ginger root
• 1 hot cherry pepper, seeded and minced
• 1 (3 inch) cinnamon stick

Directions

1. Preheat the oven to 325 degrees F. Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
2. Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F. Cover with aluminum foil if the ham starts to look dry.
3. While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
4. Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F and return the ham to the oven, uncovered.
5. Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

Dressing up this Broccoli is a snap with this recipe. I simply flavored fresh spears with lemon-pepper, garlic salt and thyme.

Seasoned Broccoli Spears

Ingredients

• 1 1/2 pounds fresh broccoli, cut into spears
• 1/4 cup water
• 2 tablespoons butter
• 1 teaspoon lemon-pepper seasoning
• 1/2 teaspoon garlic salt
• 1/2 teaspoon dried thyme

Directions

1. Place the broccoli in a microwave-safe bowl; add water. Cover and microwave on high for 4-5 minutes or until tender; drain. Stir in the remaining ingredients.

Finish up with these Potatoes for a terrific meal that everyone will love. They smell delicious while baking, and taste wonderful when they're done. My family always comments on how yummy dinner smells when this is baking.

Roasted Garlic Scalloped Potatoes

Ingredients

• 1 (19 ounce) can creamy potato with roasted garlic soup
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 6 large potatoes, peeled and sliced
• 2 1/2 cups shredded Cheddar cheese, divided

Directions

1. Preheat oven to 350 degrees F.
2. In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
3. Bake in preheated oven for 70 minutes.

Have A Wonderful Week My Dear Friends,

Phil