"Bob Terwilliger" wrote
> Carol wrote:

>> Plenty to work with obviously. Just looking for new ideas!

> Coming in a bit late here; I gather you've already decided to do the
> salmon
> first, so here are a few salmon ideas:

The drfrosted one is turning into Lox. Later, looking at a mixed lox spread
with it.

> Grilled salmon with maple-soy glaze
>
> Gravlax with gin (Lin *loves* a recipe I've mentioned here before,
> soy-cured salmon with Asian pear and cilantro creme fraiche, but you said
> you wanted non-Asian)

Hey, that is different for us! I have an asian pear too (grin).
No cilantro though. I'm the unfortunate type where it tastes like soap.

> Salmon baked in parchment with mushrooms, spinach, and cream

Good stuff though I use tin foil.

> A variation on coulibiac: salmon baked in brioche dough with cabbage,
> mushrooms, and veloute sauce.

Oh yeah! Um, how do you make veloute sauce? Blush, dunno that one which
was the purpose of the thread!

> Is this your "asian vegetable with stems like broccoli"?
> http://www.foodsnherbs.com/choi_sum.JPG (choy sum)
> or maybe this?
> http://www.marketmanila.com/images/aaagai1.JPG (gai lan)

First one though it seems a version of second and I get both commonly.