Recipe for Eve & Walter

Here's the recipe you asked for that I made for you in April in Arkansas:

JUDGE ROTHSTEIN'S SALMON SUPREME (garnered from Macleans Magazine a while back -their site search engine didn't turn up the link so I'm using my copy, somewhat modified, from my recipe box)

1. Wash and pat dry 4-6 fresh WILD salmon filets (skinned and boned)

2. Put a little olive oil on both sides of fish and season with salt, pepper.

3. Cut variously coloured peppers (2-3 - red, yellow, orange, green - whatever), 2-3 stocks of celery, 1/3 to 1/2 sweet onion, and 1 cup or so fresh mushrooms into 1"ish pieces.

4. Mix calorie-wise Italian dressing with light apricot jam, using much more jam than dressing. The consistency should be thick and lumpy, not runny.

5. Stir jam mixture into the veggies.

6. Spread half the jam mixture into a casserole, cover with salmon pieces, and then the other half of the jam mixture. Pat it down lightly.

7. Cover with foil, refrigerate for 6 hours to marinate (I never do this).

8. Bake 350 degrees Fahrenheit, for at least 40 minutes, covered.

9. To serve, drain out some of the liquid, and just serve as is with veggies and salmon in the same casserole.

10. Good basmati rice is nice with it.

All done but the eating. Bon appetit from Ontario! (P.S. Judge Rothstein is our newest Supreme Court Judge - and apparently not a bad cook.)