Once again, I present you with a mediocre image, because we tend to eat dinner a bit late and I absolutely wanted to share this dish with Kevin. We love salmon and this simple roasted version is a wonderful complement for Dorie’s lentil recipe. I replaced a little of the chicken stock with 1/4 cup of white wine, just because its flavour goes so well with salmon. Next time, I’ll add a sprig of thyme to the lentils, too. This was an easy, bistro-style meal. I opted to discard the very soft onion, celery, and carrot that had helped to flavour the lentils and served this with steamed broccoli, instead.
This is the sort of meal I use as an example when folks ask me if it’s a hardship living with someone who cannot eat gluten. It’s hard to feel deprived when there are so many alternatives. Still, there are things Kevin misses. He just got Laura B. Russell’s The Gluten-Free Asian Kitchen from the library and I think we might have to put it on our To Buy list. There are recipes for gluten-free dumplings, tempura, and potstickers included in the book – all things he can’t have at restaurants. There’s such a wealth of gluten-free cookbooks and blogs available now and many of us are also picking up the skills to make our own conversions.
So, there’s no need to extend sympathy to me or to Kevin. We’re eating well. I hope your weekend’s full of good food, family, and friends, too.
You can find many other blogged descriptions of this week’s FFWD recipe here: Roasted Salmon and Lentils