| | Published October 29th, 2008
| Delectable Fresh Wild Salmon using a recipe imported from Canada
| | By Susie Iventosch |  | |
This week I received an email from a Lamorinda reader, who enjoys Brussels sprouts and happens to be a good steward of our environment too!
Kathy Sylvester (of Orinda) wrote, "Your recipe in the Lamorinda Weekly looks wonderful ... one small suggestion, instead of using a baggie to incorporate the salt and oil with the sprouts, how about just a bowl or even using the cookie sheet and your hands? We are not going to get very far with improving the environment if we keep using plastic bags as disposable items."
I thought that was an excellent suggestion, and though I am somewhat addicted to the use of Ziploc baggies, I'm going to go get my hands greasy and give her ideas a try.
Kathy also suggested that waxed paper bags can work for many of the things we normally use baggies for and they can go into your "green garbage." She gets the Waxtex brand of these bags at Diablo Foods.
Speaking of Diablo Foods, I went in the other day to pick up some fresh wild salmon because a friend of mine had described "the most wonderful" salmon dish she'd had while vacationing in Victoria, British Columbia.
She said it was pecan-crusted, served on a bed of Asian noodles, with a hint of maple and topped with green onions cut into very thin pieces that were baked to a crispy texture. So, naturally I asked if she'd inquired about the recipe and she said, unfortunately it never occurred to her to do such a thing.
Since I make a regular habit of doing just such a thing, I asked her for the name and number of the restaurant so I could phone the chef myself. This dish sounded too good to pass up. By the time I got home, the recipe was waiting in my inbox. Now, that is service!
Thanks to Chef Lisa Hartery of Nautical Nellies Steak and Seafood House for sharing this fabulous dish!
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Lamorinda Weekly, Moraga CA