Pan Roasted Salmon with Dill Sauce
Pan roasted salmon with dill sauce: a classic restaurant technique that is super easy to replicate at home and just as delicious.
This Friday is Good Friday, one of the most solemn days in the church calendar for all Christian denominations. For Catholics, this is also a day of fasting, abstinence, quiet reflection, and penance. The idea behind fasting is to imitate Jesus, to show an appreciation and a cognisance of the suffering He endured. The notion and practice of fasting has changed over the centuries. At one point, fasting meant only one meal for that day, a meal that abstained completely from meat, eggs, fat, dairy, alcohol and any other “luxury” ingredients. Today, the church has adapted a more lenient interpretation that often consists of simple meals centred on fish, absent from more indulgent ingredients. This is the tradition we observed in my family home growing up.
My dad was pretty strict when it came to fasting. Everyone in the house had to observe the no meat, no eggs, no sweets rule, including the kids. The only thing that exempted you was if you hadn’t made your First Communion yet. So by the age of 7 or 8, once you made the sacrament you were required to fast. Today, I think most parents would classify this as an example of child negligence or something. In reality, there is no harm in not eating meat for one day or telling your child they can’t eat chips or candy bars until Easter.
