Fiddle Heads Attempt #1

This is our first attempt at fiddle heads this spring. They were good, but we've since done WAY better. Everyone probably knows how to grill a steak and how to cook rice already, so we're not going to talk about that here.

Ingredients
1/2 lb Fiddle heads ends trimmed
2 tbsp melted butter
1 tsp jarred garlic (could use fresh garlic but it would give it a much stronger garlic taste)
1 tsp lemon juice

1. Boil fiddle heads for 5 minutes in salted water in order to get rid of the brown coat that grows on the fiddle heads to protect them over the winter (it's this that makes the fiddle heads bitter, so you have to boil them even if you plan on pan frying them as well).
   
2. Mix the butter, garlic and lemon, pour on top. This mixture is really good if you have the rice underneath because it flavours the rice as well.

Salmon with Dijon-Dill Sauce

We were rummaging through the freezer and found some salmon steaks that we thought we'd finished. As it was already late and we were ridiculously hungry, we came up with this deliciously light meal that didn't take more than 10 minutes to put together.

We had some extra tomatoes that needed to be eaten so we made a small salad to go with the salmon. Our final touch was to fry up some mushrooms and drizzle the bed of veggies in our balsamic dressing. The bite of the salad dressing and the Dijon-dill sauce complemented each other perfectly so we could attack everything at once when we finally sat down to eat!

Ingredients:
2 Salmon Steaks
2 Handfulls of fresh baby spinach
1 Tomato - sliced
1 small hand full of mushrooms
1 Knob of butter
1 tbsp of Dill Weed
1/3 cup of Sour Cream
3 tbsp of Dijon Mustard
2 tsp of lemon juice
1 clove of garlic - minced
salt
pepper

For the sauce:
Mix the dill, mustard, salt, pepper, lemon juice and garlic into the sour cream.

For the salmon:
Brush melted butter onto salmon and fry until cooked through. Meanwhile, in a separate pan, fry mushrooms in butter until softened. Spread the spinach on the plate and top with the tomatoes and mushrooms and drizzle with balsamic dressing. Place the salmon on top and cover liberally with the sauce and enjoy!