Mushrooms and Copper River Salmon

Pat works on the doors and we cook for him! We are getting the better end of the bargain. The doors look wonderful!

We started with Baked Ricotta Cheese Topped with Mushrooms. This is a fantastic dish. I just love it. We got the recipe from Cotogna Restaurant in San Francisco. You can read about in our blog of June 4, 2011. Click the date to get the recipe. We served it with smoked salmon. We served it with toasted Brioche from Proof Bakery.

The main course was Copper River Salmon. Now that it is Copper River Salmon season, we are getting a lot of it at McCall’s Meat and Fish. We cooked it using a fabulous recipe from Paula Wolfert’s World of Food. The actual name of the dish is Oven-Steamed Salmon with Chive Oil. The extremely rich and moist Copper River Salmon is served on a bed of cauliflower and topped with chive oil. This is a very special dish. It is fabulous! It is probably my favorite preparation of Salmon. You can find the recipe in our blog of: June 4, 2011. Click the date to get the recipe.

This was a great dinner!