Here is the method I follow for Baked Salmon. The only thing I add is a small portion of lemon marinated shallots for extra flavor. Simply dice the shallot really small and add some freshly squeezed lemon juice and a pinch of salt. Refrigerate and stir occasionally for at least 2 hours.
Parsnips are a new favorite around here... I love them because they are tastier and slightly more exotic than carrots and have a wonderful starchy quality that helps me miss bread a little bit less. Although this preparation isn't exactly the healthiest way to prepare them, parsnips are still a great source of fiber, vitamin C, vitamin K, and folate.
Parsnips
Canola oil
Sea salt
Method
1) Peel the parsnips to remove the brownish outer layer. Then slice them to desired thickness- I have tried several different thicknesses and I definitely prefer them to be quite thin for maximum crispiness. I also like to leave some longer than others (as pictured). The good news is that you don't worry about being exact in your knife cuts and they will still turn out to be tasty!
2) Heat 2 inches of oil in a heavy bottomed pan.
3) When the oil is ready, fry the parsnips in batches until they are a dark golden brown.
4) Place on a paper towel to drain excess oil.
5) Sprinkle with sea salt and serve immediately!
Alternate serving suggestion: Sprinkling some fresh grated parmesan cheese can add a whole other layer of flavor to these fries!
As for the pickles, I use Rachael Ray's recipe for Quick Pickles. They last several days and taste wonderful on sandwiches too! All the yummy vinegar-y taste without all the waiting...
ENJOY!!!
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