Palm Beach – Our favorite salmon recipe

Many years ago we passed through Palm Beach and had dinner at an amazing restaurant with this amazing dish. We enjoyed it so much that I have been preparing it quite often. It is so quick and easy to make so that you might want to try it.

Added to that, salmon is one of the very best kinds of health food with its omega acids and non-saturated fats. These elements are also good to build up a good, optimistic mood. So, go with the bears and enjoy more fish!

For 2 servings:

  • 2 generous slices of salmon, with the skin
  • 2 portions of spaghetti
  • 1 packet of chunky tomato sauce
  • 1 jar of capers
  • lemon juice

Rip off a large square of aluminum foil for each slice of salmon. In the middle I always place a bit of sulfurized paper so the fish won’t stick. Roll up the sides of the foil to make little packets and place them on a baking sheet. Cook on the middle rack of your oven at 200° C/ 390° F. for about 12 – 15 minutes depending on the thickness of the fish.

Meanwhile bring a pot of salted water to a boil and cook the spaghetti at middle temperature for about 9-11 minutes, depending on how al dente or cooked you like them.

Whenn the spaghetti are finished, drain them and heat the chunky tomato sauce with the warm pot. Salt and pepper according to gusto.

Serve the salmon with lemon juice drizzles over it and a sprinkling of lemon pepper. Serve the tomato spaghetti dotted with capers.

Enjoy! Bon appétit! Que aproveches!


Astounding Asparagus – quick + healthy

“Der Spargel, der wächst hoid noa so guat” – said the farmer’s wife just two days ago. (“Our asparagus is still growing so well” from the Bavarian dialect Oberbayrisch, i.e. almost a language of its own). Our best asparagus comes from the best soils called “Gauboden”, especially from the areas Pörnbach, Schrobenhausen, Abensberg, etc. to the north and east of Munich. True, meanwhile I can understand the people if I am thoroughly awake and concentrated, but I shall never be able to pronounce the phrases the way I ought, guttural and and with a certain inflection entirely strange to my U.S.-attuned-tongue.

Ah yes, asparagus! The season – which also applies to home-grown strawberries, so make sure to some as topping on a simple shortcake or make your own strawberry limes (strawberries crushed with sugar, lemon and vodka)   –  is over by June 24th, aka St. John’s Day or summer solstice, so almost everybody gorges themselves on them and then pauses till next season.

Delicious when eaten fresh, full of fibre and vitamins and Bavarian warmth (pun), you can peel them yourself or buy them ready to cook. Lots of good cooks own a special pot to keep them upright and just steam the tips a bit, since they are seasonal and my kitchen tiny, a skillet will also do the trick with the water only covering the stems and a teaspoon of salt. Choose only fresh stalks (check the cut end, must be moist and not mouldy) and of equal thickness. Depending on size, approximately 8 to 11 minutes suffice, undercooked asparagus are hard or squishy when overcooked, a bit like pasta. You can stick in a fork to test.

Leftover cold  asparagus make a tasty salad paired with tomatoes, chopped spring onions and/or chives, Italian olive oil, French white wine vinegar, a dash of sugar, salt and pepper to taste.

Great accompaniments are tiny gem potatoes, cooked ham (such as Butterschinken, lemon pepper ham, also Parma and Bayonne), also delicate sausages or veal scallopini,  fresh crunchy French bread, butter sauce with lemon or a real French-style sauce hollandaise with lemon. If I am in a hurry, I buy one from Thomy’s or in deli shops. Then again, nothing beats the real thing!

A crisp white wine (Franconia and Baden are the best in Germany or France) helps to wash it down with an ahhhh! Enjoy it all while the season lasts!