Michael called me on the phone from the grocery store the other day with an urgent almost pleading request for potatoes to be added back into our diet. He went into great detail about the nutritive value of the skins and then explained that he had roast fingerling potatoes on his mind. In the end, I hesitantly assented, so Michael got his potatoes with our roast salmon this evening. They actually seemed like a very natural choice for this meal. We had never roast salmon before and we were quite pleased with the results. Michael slathered each salmon fillet with fresh parsley, chopped garlic, and dill. The roasting pan has to have a little bit of olive oil in the bottom and we found it quite easy to add the fish to the same pan near the end of cooking time for the potatoes. I used a very simple olive oil and vinegar vinaigrette to dress spinach salad with hot house tomatoes and broccoli sprouts. As we enjoyed our lovely healthy meal, we said a little prayer for those people all over Jefferson City who have to dine out this evening. Poor schmucks.
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