A salmon feast to fast with

Fish Fridays with flavor

from Tasslebery Farm

Christians the world over are embarking on their annual journey through Lent.
It started Wednesday with the marking of the ashes and, for many church folk, rituals of fasting and prayer will continue until Holy Saturday six weeks hence, 40 days of self-denial and reflection.
Anglicans, Catholics, Coptics, Lutherans, Methodists, Presbyterians and regional Orthodox Christian sects will mark this period of sacrifice and, for many, that means no meat on Friday.

Moms Tassleberry knows that the tradition of fish on Friday is taxing to some. Tired cooks may just toss packages of frozen fish sticks and French fries onto a cookie sheet, shove it in the oven and be done with it.
Moms realizes that, even with homemade tartar sauce, the ol' fish sticks routine will grow pretty unpopular pretty quickly. So Moms will do her part by providing a easy-to-prepare fish recipe for harried homemakers for the next six Fridays. Check this page each Thursday for that week's suggestion.
The salmon recipe below employs Tassleberry Farm Blueberry and Sweet Corn Salsa in its preparation. Our salsa is a savory all-natural mixture of our farm-grown sweet corn and Blueberry Vinegar added to fresh peppers, tomatoes, onions, cilantro, salt and sugar. It comes mild or hot, according to taste.
Low in cholesterol, fat and calories (just 4-5 per tablespoon), salsa is high in vitamins A, B6 and C and proves itself a good source of iron, magnesium and potassium and beta carotene.
Our salsa is also available in strawberry flavor, mild or hot.
Salmon is chock full of Omega-3 fatty acids, an essential nutrient for good health. It battles heart disease, diabetes, some cancers and arthritis, prevents blood clots and soothes inflammations.

Tassleberry Farm Blueberry Salsa Roasted Salmon

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Purchase your
Blueberry & Sweet Corn Salsa at
http://www.tassleberry.com/

(Serves 4)

Ingredients
• 1 lb. salmon
• 12-oz. btl. of Tassleberry Farm Blueberry and Sweet Corn Salsa
Directions
Preheat oven to 400 degrees
Prepare salmon for cooking and place in center of large roasting pan
Smother salmon in Tassleberry Farm Blueberry & Sweet Corn Salsa, covering all the fish
Roast until the salmon is flaky on the outside but still pink inside (about 15 minutes)
Remove from oven, slice into quarters and plate
Spoon out the roasted salsa from the pan and, dividing it, top each plate
Pour remaining pan droppings over each piece for a moist roasted topping and to enhance your presentation
Top with parsley if desired
Serve over your choice of rice with a vegetable

Available at www.tassleberry.com