Two Nights of Salmon

The other day I bought half of a wild silver salmon, about three pounds, on sale for $3.99 a pound at the fish store. They fillet for free, so I had them do that, and I kept the bones. Usually you can get more meat off the bones. I baked it all for dinner. Interestingly we had a last-minute guest to share it with. There were still plenty of leftovers after four people ate. One of our kids doesn't like salmon, so I had made a few sausages for him. I sprinkled lime juice over the samon to keep away the fishy taste, before refrigerating.

Last night I put the leftover salmon in homemade mac & cheese with some frozen peas. Kind of like tuna casserole, but better. I used a mac & cheese recipe from Incredible Edible Gluten-Free food for Kids, by Sheri L. Sanderson, but you could use any recipe, or even a box of instant. I used three cheeses: cheddar, parmesan, and a little chunk of fontina that had to be used up. Fontina adds a really wonderful flavor to mac & cheese. I also added some extra milk to the casserole, to thin the sauce a bit since I added extra ingredients.

The entire casserole was devoured! I got a special compliment from my 18-year-old, who tastes a lot of food these days at the restaurant where he works: Mom, this is really delish! he said. So maybe you and your family might like it too.