Symon Sundays: Take Two

For the second installment of Symon Sundays we had to cook Braised Endive with Citrus and Salmon Poached in Court Bouillon. When I first saw this menu I got a little worried. See, I never eat seafood, anything that comes from a body of water does not go in my mouth. I have just never enjoyed fish or shellfish or anything. But, I know Robert looooves salmon, so I figured I would give it a whirl and even if I hated it at least someone would eat it.

After reading all the ingredients for both the salmon and the endive, I felt pretty comfortable that my local HEB would have everything I needed. Woohoo, no crazy substitutions! Sadly, once I got there and started shopping, endive was no where to be found, nor could I find radicchio, which I read was a close endive substitution. So, I decided to use some romain lettuce leaves. The dish turned out pretty good, the citrus sauce was AMAZING. It was sweet and tangy and delish. The romain was a little mushy, so I would love to try this again with endive. Hopefully it would have a little more crunch.



Now, on to the dredded salmon dish. I have to admit I was pleasantly surprised with this dish. The court bouillion had a great lemony flavor that added a lot of depth to the salmon and made it quite palatable. Even to me! Robert loved the salmon. The only problem I had with this dish is that I don't have a thermometer, so I had a difficult time figuring out how long and how high to poach the fish. But I only had to check it and toss it back in once before it was ready.

See! I ate some of the salmon, and was surprised that it was actually good!

All in all I think these two dishes turned out pretty good. It might of even convinced me to consider trying seafood more often!

Head over to Eats Well With Others for the recipe and Joanne's take on the recipes.

Stay tuned for the next installment of SS! I get to cook my dish choices!