During the pandemic I used shopping/delivery services for my groceries. For the most part it’s been easy and reliable and I am incredibly grateful to the shoppers for risking their health and lives to help other people.
But recently, after two covid vaccinations and several weeks went by, I ventured out to the supermarket for my first “shop.” It was like an event. Who knew that grocery shopping could be such a thrill!
I went to a new store because my old reliable, Fairway, went out of business.
So, Wegman’s it was! It’s a huge place and kind of overwhelming after a year of not being or going anywhere.
There were products I hadn’t even thought to buy through a shopper — it seems stores don’t list everything that’s available for internet orders.
I bought lots of produce — oranges and berries and several kinds of lettuce and mushrooms and parsnips, fennel and more.
The FISH counter!! It was spectacular! I envisioned feasts! I LOVE fresh fish.
The salmon in particular was gorgeous and inviting. I know salmon is not such an exotic fish but it’s one that my husband eats without complaint, so I make it quite a lot. And I loved being able to pick out the exact pieces I wanted. From the front, at the big end, where it’s marbled with fat.
It was as delicious as it looked. Dinner was SO wonderful.
Things are looking up.
Roasted Salmon with Orange-Mustard Butter
6 salmon filets, about 6 ounces each
2 tablespoons softened butter
2 teaspoons Dijon mustard
2 scallions, chopped (or use chives)
2 teaspoons grated fresh orange peel
2 teaspoons grated fresh ginger
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
Preheat the oven to 450 degrees. Place the salmon filets in a baking dish. In a bowl, combine the butter, mustard, scallions, orange peel, ginger and parsley and mix to blend the ingredients thoroughly. Slather equal amounts of the butter over the fish. Sprinkle with salt and pepper. Roast the salmon for 15-18 minutes, depending on thickness and degree of doneness desired.
Makes 6 servings