Irish Recipes and St. Patrick's Day

Irish Recipes and St. Patrick's Day, My husband and I travelled around Ireland on our honeymoon and did not once come across corned beef and cabbage on a menu or in the many pubs we visited. I'm not sure how this dish has come to be such a symbol of Irish fare in America on St. Patrick's Day, but I think it's a shame. Irish cuisine has been resurrected in the wake of the food craze that has swept the world over the last decade. Irish food is fresh, seasonal and makes use of the many blessings of the island, and the delicious bounty from the sea and land.

If anything is ubiquitous to Irish fare it is salmon, whether it's smoked or prepared in some other manner. Here is a simple, fresh and delicious way to prepare salmon reminiscent of the Emerald Isle.

Wild Irish Salmon with Fresh Herb Sauce
Serves 4-6 people

1 whole salmon fillet (approx. 1 1b) - preferably wild salmon
Sea salt/ground black pepper to taste
2-4 cloves garlic
1 cup of each: fresh dill and Italian parsley
1 lemon - zested and juiced
1 cup fat free or light sour cream
¼ cup low fat buttermilk

Preheat oven to 300 degrees. Place salmon skin side down on a pan lined with foil. Sprinkle with half of lemon juice, salt and pepper. Roast until opaque in the center - it should still look slightly uncooked as it will continue to cook once it is removed from the oven. It will take anywhere from 20-30 minutes depending on your oven.

Prepare the sauce in advance or while the salmon is roasting. Place the sour cream, buttermilk, herbs, garlic, lemon zest and remaining juice into a food processor or blender and process until smooth and herbs are completely incorporated. Taste and then add salt and pepper to taste - process briefly and pour into serving bowl. Serve with salmon.

This recipe goes very well with a mixed green salad with a light vinaigrette and mashed or roasted garlic potatoes. To roast potatoes simply cut them into wedges, toss with extra virgin olive oil, minced garlic, salt and pepper and roast on a pan in a 425 degree oven until crisp and browned.

This recipe is delicious for St. Patrick's Day, but also any night of the week for a quick and healthy meal.
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