Fish For Easter

 Many will be baking ham or lamb this Easter Sunday. However for something different try fish. There is the religious symbolism of it but there's also a fresh flavor to it .It's also easier to prepare and cook than the other two traditional meats. It's a different spin fitting in with the lightness of Spring.

Regular contributor and chef Genevieve Ko gave this recipe in yesterday's New York Times Food section.It is a refreshing turn from the over saltiness of ham and the sometime dryness of lamb. It may be hard for some to switch. Ham for Easter has been the mainstay ofr many German and American families. Pigs were slaughtered din the fall, Their haunches were brine cured and ready around Easter. Lamb also is a hard meal to give up.It has religious significance and baby lambs were sacrificed in the Spring. Yet these are also labor intensive to prepare and cook. Fish isn't. salmon is a good choice,It's low calorie and light, perfect for a warmer weather meal.Ms. KO recommends using wild salmon which works well with the butter honey glaze. Home chefs can also use fatty farmed salmon which will give the meat a richer flavor. as with steak season  with salt an hour before cooking. This will draw the moisture out of the flesh as the fish chills in the fridge , giving a firmer texture.It can be salted four hours before cooking or even a few minutes before.

What would go with this? Ms. Ko has pickled Persian cucumber which sits a top of the fish. after an hour the cucumbers still maintain their crisp freshness. Keep in mind that the longer the cucumber marinate in salt and the honey mustard marinade  the soggier they'll become which actually works to their favor.They become tangier in taste while the mustard seeds plump from the honey-vinegar brine. The brine is first put on the cucumbers. Use rice wine or white wine vinegar   for a lighter flavor. Lemon zest is added to it as well for zing and brightness. What to serve with it? Roasted potatoes work along with asparagus. Ms. KO throws a sheet pan of the stalks  in the oven as the salmon roasts at 425 degrees  Farenheit. A arugula salad works here as well along with other fresh greens to welcome Spring. As for a starch think white or even brown rice. It is the perfect side for the fish and cucumbers.

Try salmon for Easter. It's a refreshing flavor that anyone will enjoy. Start a new tradition  with this fantastic dish.