Considering the blog is named "The Redhead Baker," you're not surprised that I'm a little bit Irish, are you? Only about 50% (the other half is Scottish).
I love celebrating Saint Patrick's Day. I bake Irish soda bread. I love to have a slice fresh out of the oven with a smear of Kerrygold Irish butter for breakfast.
Everyone thinks it's tradition to have corned beef and cabbage for dinner. But I have to break it to you — it's never been considered a traditional Irish meal. Which makes me feel better about saying, I can't stand corned beef or cabbage. The association between corned beef and Saint Patrick's Day came about after Irish immigrants came to the United States, and substituted corned beef when they couldn't find pork.
So, what are some traditional Irish meals? There's shepherd's pie, colcannon (mashed potatoes and cabbage), or coddle (a stew-like dish of pork sausage, bacon, potatoes and onions).
The Irish also eat a lot of fish, cod and salmon being the most popular. Lemon and dill aren't particularly "Irish" flavors, but they do complement the salmon very well. I served the salmon with chopped spinach and the most iconic Irish side dish, mashed potatoes.
Roasted Lemon-Dill Salmon
Barely adapted from Cooking Light
- 12 ounces salmon fillet
- Cooking spray
- Extra-virgin olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh dill
- 1 tablespoon grated lemon zest (about half a large lemon)
- 6 lemon slices
- Preheat your oven to 450 degrees. Line a baking sheet with tinfoil, then spray with nonstick spray.
- Place the salmon fillet skin-side down on the foil. Drizzle just enough olive oil over the top to coat the fish. Season to taste with salt and pepper.
- Sprinkle the dill and lemon zest evenly over the fish, then arrange the lemon slices over the top.
- Roast the fish for 10 minutes, until the flesh is opaque and flakes easily with a fork.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2