May is Fiddlehead month! These seasonal delights are only available for a few weeks here in Eastern Canada, but I look forward to them every year.
You don’t need to do much to them to enjoy the full flavour. Saute in garlic butter….and serve with fresh Atlantic salmon.
1 large bag of fresh picked fiddleheads
1 package whole or sliced mushrooms
3 cloves garlic
1 cup fresh cherry tomatoes or two chopped tomatoes
1 small onion
garlic plus spice
1/4 cup butter or margarine
2 fresh salmon steaks or fillets
1/4 cup greek feta dressing
Cut brown ends from the fiddlheads and clean thoroughly in a colander. Add enough water to a pot to cover the fiddleheads and cook for 10 – 15 minutes. Remove and set aside. Chop vegetables and add butter and garlic to a skillet. Add the fiddleheads to the skillet and saute all vegetables until cooking but still al dente. Add black pepper to taste as well as garlic plus spice.
Place the salmon into a dish and cover it with the feta dressing. Preheat broiler and grill the salmon for 10 minutes on each side. You can brush more feta dressing on each side. Cook till fish is done throughout and browned.
Serve fish with the fiddlehead saute with a side of rice and lemon.