-=> Sean Dennis wrote to Dave Drum <=-

 DD> Here's a good salmon recipe for when your wallet gets pumped up.

 SD> That does look tasty.  I can't wait until I get my choppers in so I can
 SD> eat better.

Been there, done that. You will enjoy an expanded menu when your get 
your China Clippers. I know you're depending in the VA for much of your
medical care. Just read an interesting article in which "VA hospitals 
are outperforming private hospitals, latest Medicare survey shows" on
my NPR feed. 

https://www.npr.org/2023/06/14/1181827077/va-hospitals-health-care

 SD> MMMMM----- Recipe via Meal-Master (tm) v8.06

 SD>       Title: Creamy Salmon Chowder
 SD>  Categories: None
 SD>       Yield: 6 Servings

Here's another I grabbed yesterday after you said you like salmon ....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ginger-Dill Salmon
 Categories: Seafood, Vegetables, Herbs, Citrus, Fruits
      Yield: 4 servings
 
  1 1/2 lb Salmon fillet, skin
           - optional
           Salt & pepper
      6 tb Finely chopped dill
      1    (2") piece ginger; scrubbed,
           - fine grated
      2 tb Extra-virgin olive oil; more
           - to serve
      1    Grapefruit
      2    Oranges
      6 sm Radishes; in thin wedges
      1    Avocado
           Flaky sea salt; to finish
           - (opt)
 
  Set oven @ 325§F/165§C.
  
  Line a sheet pan with parchment paper. Pat the salmon
  dry, then place on the tray skin-side down (if there is
  skin) and season with salt and pepper.
  
  In a medium bowl, stir together the dill, ginger and
  olive oil until combined. Season with salt and pepper.
  Spread half of the dill-ginger mixture over the top of
  the salmon. (Reserve the remaining dill-ginger mixture.)
  Bake until cooked through, 15 to 20 minutes. (You'll
  know the salmon is done when the fish flakes or an
  instant-read thermometer inserted into the thickest part
  is 120§F/50§C.)
  
  As the salmon cooks, cut off the top and bottom of the
  grapefruit and set the grapefruit down on one of the cut
  sides. Follow the curve of the fruit to cut away the
  peel and pith. Squeeze the peels into the remaining
  dill-ginger mixture to get out any juice. Cut the fruit
  in half from top to bottom, then slice into 1/4" thick
  half-moons and remove the seeds. If your pieces are
  especially large, halve them again. Transfer the fruit
  and any juice on the cutting board to the bowl. Repeat
  with the oranges. Add the radishes, season generously
  with salt, and stir gently to combine.
  
  Break the salmon into large pieces, and divide across
  plates with the citrus salad. Peel and pit the avocado,
  then quarter lengthwise and add to plates. Season with
  salt. Spoon the juices from the bowl over top, and
  season with black pepper, another drizzle of olive oil,
  and flaky sea salt, if using.
  
  By: Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM


... I'll go to your grandchild's piano recital if I can bring my duck call.
--- MultiMail/Win v0.52