This sure makes me realize how I have wanted mustard lately. We had sandwiches with mustard last week, I added mustard to my Asian grill this past Sunday. This meal and my Irish meal. I love mustard! What better than a mustard dill combo on the salmon I made. Hubby loves his Copper River Salmon, so I found to selections to play with. And I decided to throw some mustard and dill in the potato salad.
Mustard oil, sour cream, lemon juice and dill were the key ingredients to these two dishes- in the potato salad, as a marinade for the octopus, and the Copper River Salmon. I made Coho and Sockeye versions purchased from Whole Foods.
"I experiment with Flavors"...
Elizabeth Stelling, hails from her home state of Texas and has been involved in the food industry via institutional, fast food, B&B's, ethnic eateries and other restaurants since she was fourteen. Now living n New Jersey she has ran her own cafe, teaches culinary classes, runs a small boutique catering and staffing business, restaurant consulting for NJWBO, is a personal chef and shares her love of cooking with local, organic, healthy, and natural ingredients with the community.
Chef E is a member of Slow Food and the American Wine Society, Princeton, New Jersey. She has published written works of poetry and media pieces, as well as ran Open Mics in the Princeton, NJ area.
www.wine.cookappeal.com- About Us