New take on St. Paddie's Day: Salmon for supper!

     For many years this column has provided cookery enthusiasts with corned beef recipes for St. Patrick’s Day. If that’s still your agenda, blessings upon ye, and enjoy! But if you’d like another choice, consider today’s possibilities featuring salmon!

     After all, salmon is abundant in the waters around the venerable old saint’s haunts in Ireland, and the following choices will allow you to keep to tradition while taking a slightly different tack with the de rigeur potatoes/ cabbage go-withs.

     Our first option offers poached, cooled salmon with warm dilled potato salad; the second, hot baked salmon with the same salad served cold. Take your choice! There’s good slaw to enhance either one, and of course, you’ll want Irish soda bread to go with it all.

Poached salmon w/lemon mayo (pictured)

Salmon:

1 quart vegetable broth*

3/4 cup dry white wine

3 lemon slices

3 fresh dill sprigs

4 whole peppercorns

4 six-to-eight-ounce salmon fillets

Mayonnaise:

1 cup mayonnaise

2 tablespoons fresh lemon juice

2 teaspoons grated lemon peel

2 tablespoons EACH chopped chives and parsley

4 lemon slices

8 lemon wedges

For the salmon:

     Combine all ingredients except salmon in a deep skillet. Bring to near boil, then lower heat and simmer 10 minutes to blend flavors.

     Add salmon, cover and simmer until just cooked through, about 10 minutes per inch of thickness. Carefully transfer salmon to platter with spatulas; allow to cool, then chill.

     For the mayo: Return the salmon poaching liquid in skillet to a boil, and allow to reduce to 1/4 cup — about 20 minutes. Combine mayo, lemon juice, peel, chives and parsley in medium bowl.

     Mix in 1 tablespoon of the liquid. Season to taste with salt and pepper. Cover and chill.

     To serve: Line platter with lettuce. Top with salmon, decorate with the lemon slices; garnish with dollops of the mayonnaise and lemon wedges.

     * You may reduce broth by 1 cup and add an 8-ounce bottle of clam juice if you wish.

Baked salmon fillets w/Dijon-chive butter

(Serves 6)

3/4 cup unsalted butter, room temperature

3 1/2 tablespoons lemon juice (divided)

1 1/2 teaspoons grated lemon peel

3 tablespoons minced chives or green onions with tops

1 1/2 tablespoons country Dijon mustard

Salt and pepper to taste

6 6-ounce salmon fillets

1 bunch chives

     Mix butter, 1 1/2 tablespoons lemon juice, peel, minced chives, mustard, salt and pepper in small bowl until just blended.

     Position rack in center of oven and preheat to 450 degrees. Line baking sheet with foil. Rub 1 tablespoon of the mustard-chive butter over the foil.

     Place fillets skin side down on foil and spoon 1 teaspoon lemon juice over each. Season with salt and pepper. Top each fillet with 1 tablespoon of the butter.

     Bake until fish is just cooked through, about 10 minutes. With slotted spatula, carefully transfer fish to plates; garnish with chives and serve.

Hot or cold dill potato salad

1 1/2 pounds small red potatoes, cooked, quartered, skins left on if possible

1 cup real mayonnaise OR 1/2 cup mayo and 1/2 cup plain yogurt

1 tablespoon prepared mustard

2 tablespoons chopped fresh dill or 1 1 /2 teaspoons dried dill/weed

Salt and pepper to taste

1/2 cup sliced green onions with tops

     Combine mayo, mustard, dill salt and pepper; stir in remaining ingredients.

     For hot salad, stir and toss into hot, drained potatoes; serve.

     For cold salad, stir into cooled potatoes and chill in refrigerator till serving time.

Coleslaw with citrus dressing

1/2 cup frozen orange juice concentrate, thawed

2 tablespoons olive or salad oil

2 teaspoons sugar

Salt and pepper to taste

6 cups shredded red and green cabbage

2 cups shredded carrots

1 green pepper, thinly sliced (optional)

     Make dressing with orange juice, oil, sugar, salt and pepper, tasting for best flavor. Combine cabbages, carrots, green pepper (if used) and toss well with dressing. Cover and chill. Garnish with orange slices if desired.

     Dessert can be anything green, from pistachio ice cream to green frosted chocolate cake. Or how about simple vanilla ice cream with a topping of Bailey’s Irish Cream!