It is a week after Easter Monday, so definitely about time to wrap up my "Cooking for Easter" series! When I learn more about posting photos, I should be able to do this type of subject in one fell swoop!I haven't written much about our "protein" course, because I simply added salmon filets to the top of my honey-roasted vegetables 20 minutes before the end of the baking time. Salmon is in no way traditional French Easter fare, but I felt like something light to make the meal a celebration of spring.
Add a crisp white wine from Château de la Liquière -- one of my favorite Languedoc wines -- and à table!
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