If it ain't broke - deep fry it?

This past weekend was my grandmother's 80th birthday. (Happy birthday, Grandma!) We had a two-day celebration involving museum-visiting, shrub-planting, cat-doting, and of course, lots of yummy food. One of the dinners was rather impromptu, and so we ended up making my Grandma's salmon loaf. This involves a couple of cans of salmon mixed up with eggs and breadcrumbs and whatever other veggies are on hand, and baked in ramekins until they're crispy and bubbly on top.

It was perfectly tasty, but I couldn't help thinking it could use a little bit of a twist. So when I got home I decided to try the same basic idea, with one big change.

I decided to fry it.

Lighter and Brighter

For the first time in many months, I stepped outside in my socks and felt warmth coming up from the ground. I had almost forgotten that feeling. None of the trees have started budding yet, and there's still some snow on the ground, but I'm willing to overlook that because I could feel the warmth of the sun on the bottom of my feet. And that means winter is finally on its way out.

A change in the season calls for a change in kitchen as well - it's time to retire the stews and move on to something lighter and brighter. And my latest lighter and brighter obsession is a combination of cod, caramelized onions, and kalamata olives. The buttery flakiness of the cod pairs beautifully with the sweetness of the onions, and the whole thing gets a lovely little zing of salt and flavor from the olives.

So happy spring, everyone. We've definitely earned it.