Home late to start dinner after watching The King’s Speech. Salmon was on the menu thanks to The Artisan’s weekly special on Norwegian Salmon. I wanted to make it fast and simple….looking in the refrigerator I grabbed some leftover fennel tops,a leftover half of red onion and a lemon. I placed the salmon in a stoneware baking dish and layered the top with thin slices of red onion,finely chopped fennel stalks and tops and diced lemon (baked lemon is soooo delicious eaten rind and all). I drizzled olive oil over all,topped it with cracked salt and pepper,then slid it into the oven at 350.
“What else,what else?”I pondered as I stood in front of the open refrigerator again. I grabbed a parsnip,a daikon radish,a large carrot and closed the door. My trusty kitchen angel began grating each of the vegetables–a ratio of about 2 parts carrot,to 1 part parsnip to 1/2 part daikon. I finely diced a pink lady apple and added it to the grated vegetables. I mixed a few tablespoons of olive oil with a couple tablespoons of lemon juice,a teaspoon or so of honey and a pinch of salt. I tossed a handful of currants and sunflower seeds into the bowl of veggies then tossed with the dressing. Taste test:Heaven.
As the salmon finished baking I washed some tatsoi from the Black Mountain Community Garden and tossed it with cubes of avocado,crumbles of feta and a simple dressing of olive oil,lime juice,ground cumin,cinnamon and a pinch of cayenne,black pepper and salt.
After a few bites Louis Armstrong’s “Heaven,I’m in Heaven”began a happy parade through my head. 
