Back in August, I wrote about our membership to a CSS in which we received sustainably harvested salmon. We saved two large pieces with intentions of baking them for our annual Christmas Eve party but plans changed and we ended up making a pasture raised, organic turkey from Spring Wood Farm. So now we have some beautiful salmon to eat in the new year!
I don't really have a recipe for the quiche because I kind of winged it - pie crust, 4 eggs, parmesan cheese, onion, fresh spinach and a little nutmeg, salt and pepper.
For the salmon, Jeff got the cast iron pan screaming hot, added a little vegetable oil, put a little sea salt on the fish and then put the skin side down for 3 minutes. He then flipped the fish and let cook for another 3 to 4 minutes.
Delicious, fresh and healthy!
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