~ Peek-a-boo dandelion _______________________ PAN-ROASTED SALMON with DANDELIONS & SHERRY VINAIGRETTE ~ Jimmy Schmidt's (Rattlesnake Club in Detroit) springtime favorite featured in the Detroit Free Press (4/22/98) * 1/4 cup virgin olive oil (a little extra to saute in), divided 1/4 cup diced thick-sliced slab bacon 2 boneless, skinless salmon fillets (about 6-7 oz. each) coarsely ground black peppercorns salt to taste 4 paper-thin slivered cloves of garlic 1/2 lb. cleaned dandelion leaves 1/2 cup cream sherry 2 Tbsp. aged sherry vinegar 1 Tbsp. grained mustard 2 Tbsp. fresh-snipped chives 1 Tbsp. toasted mustard seeds ( optional ) Preheat oven to 400-degrees. Heat medium nonstick skillet over medium -high heat with a few drops of olive oil. Add diced bacon, cooking until very crisp, about 5 minutes. Remove, drain, and reserve. Clean skillet and return to heat. Add a few drop of olive oil. Heavily season salmon fillets with pepper and a pinch of salt. ...
( musings of a 'HO-HUM HOUSEWIFE' )