Impatient Floret

3 tbsp sauteed onions 3 cups dry, cubed or torn bread  crumbs 2 TBSP your favourite seasonings (1/2 tsp curry, 1 TBSP garlic, 1/2 tsp salt, 1/2 tsp pepper, 1 1/2 tsp lemon juice) 9 oz salmon (4- 2.5oz pckgs in the paper foil) 2 eggs 1/4 cup milk Combine well, in order. Pat into greased oven pan. Cook at 400 for 30-40 minutes until crispy brown on tips. Or 425 for about 25  minutes. Serves 4. Original version had artichoke hearts, minced, instead of milk for the moisture. Pictured here with lightly steamed asparagus

Brussels Sprouts. I liked them as a child, I think. Tried doing them several ways throughout the past 20 years and finally, aside from the ridiculous stink, I have found them edible again. Roasted in the oven for about 20 minutes at 400. The first night I put salmon in the middle of the pan. Slathered a thin layer of mustard on the fish, sprinkled enough bread crumbs to cover up the bright yellow, and surrounded the fillet with cleaned, cut in half brussels sprouts that had been tossed in a small amount of grape seed oil and sprinkled with sea salt. The second night I pealed the leaves off and tossed them the same way- with grape seed oil and salt. Brussels Chips. Placed those on slightly seasoned rice and placed a pan-cooked fillet next to it. Yup I like it, a lot.