As promised, here’s Part #2 of my Spring Celebration 2020, the Main Dish – or simply “Dinner”~ Usually, I make this a little earlier in the year – only up until Easter, to be precise. See, years ago Hubby and I discovered a little stand on our Farmer’s Market selling all sorts of smoked freshwater fish, “fresh” out of their own ponds in the mountains not far away. Between November and March/April, their display also sports an inconspicuous, ice-filled box that, on closer inspection, contains the most beautiful and mouthwatering looking sides of salmon – also fresh out of their ponds and… well, even more delicious than their looks could possibly hint at.
These days, Spring couldn’t be more “in full swing” if it tried around our parts. To me, a Spring and Autumn person through and through, it couldn’t be more inviting – not only to go for a long hike, but to go on an extended cooking-spree on the occasional rainy day with all the delicious goodies that come with the season as well~! Today’s dish is my way of celebrating the “Best of Spring” in a light, lunch-appropriate, salady way – Part #1 of my Spring Celebration 2020, if you will – Part #2, the Spring Dinner, will come your way next~