Roasted Salmon: New England Style # The Culinary Lives of John & Abigail Adams A Cookbook #Weekly Menu Plan

The Balch family has been in America since 1636. Through my husband’s family history the story of how the United States became a country is very vivid. My kids have always gotten so excited to see a family name on a statue or included in an American history story: a relative road with Paul Revere and fought at Bunker Hill. 

My family’s enthusiasm has rubbed off on me. I have become so much more interested in the birth of this great country and, of course, it’s culinary history. The Culinary Lives of John & Abigail Adams A Cookbook by Rosana Y. Wan is so engrossing for a fan of American history and a person interested in cooking. 

I didn’t realize that during the late 1700’s and early 1800’s Americans were still cooking over open fires or fireplaces. Know wonder breakfast and lunch were the big meals of the day. How could you make a big dinner without sunlight? No electricity… it’s so hard for us to image.

It was really only the upper class who could afford to have servants to cook for them that really indulge in large course meals. For the average person simple fare was time consuming enough…plus they had to work at their trade or farm.

Well John and Abigail were part of the elite in America. Through their rich correspondence we learn about the multi-course dinners they attended not only in the US but in Britain and France. This cookbook is just filled with the personal letters of John and Abigail on the food that impressed them, along with recipes for some of these tasty meals.

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I made their Roasted Salmon and I have to tell you I was a little nervous about rubbing on spices like: mace, allspice and cinnamon on fish. I associate these seasonings with pie, not savory dishes, but this is what they had available during their time… and I  can happily report it was delicious. I accompanied the salmon with mashed potatoes and a recipe for Boiled Peas with Mint that was also in the cookbook.

Truly, get a copy of this cookbook the recipes are terrific and it is such an enjoyable way to connect with our country’s history. 

Weekly Menu Plan:

Sunday: Scallops with Carmel-Orange Sauce, Quinoa & Green Beans
Meatless Monday: Warm Corn Salad with Huevo Frito
Tuesday: Crockpot Chicken with Trader Joe’s Masala Simmer Sauce, Peas & Brown Rice
Wednesday: Fundraiser Diner for the Learning Foundation (French Food!)
Thursday: Crepe’s Normandy filled with Chicken, Mushrooms and Spinach with a light white wine cream sauce
Friday: Slow Cooker Spareribs with Trader Joe’s Sriracha Barbecue Sauce, French Fries and Cole Slaw
Saturday: Trader Joe’s Indian Dishes with Basmati Brown Rice and Naan Bread
Roasted Salmon: New England Style
by by Rosana Y. Wan 
Reprinted with permission from Rosana Y. Wan and Schiffer Publishing
Keywords: roast gluten-free salmon American winter
Ingredients (3 to 4)
  • 1 whole salmon fillet (usually about 2.5 pounds)
  • Olive oil or unsalted butter
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • Fresh parsley, chopped
  • Few pinches of salt or freshly ground salt
  • Small amount of grated bread crumbs from wheat bread or dark rye bread
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1) Preheat the oven to 300 degrees.
2) Wash the fish, and remove the scales. You can get the butcher to do this for you.
3) Put olive oil or melted unsalted butter on a sheet pan.
4) Mix the ground spices together.
5) Sprinkle some of the mixture on both sides of the fish.
6) Sprinkle chopped parsley on the fish. Then sprinkle salt on the fish. Finally, sprinkle the fish with the breadcrumbs.
7) Place the fish in the oven. Cook for about 10 to 13 minutes.
Serve fish on a large plate and garnish with more fresh parsley, if desired.
My cooking notes:
I needed to serve the salmon at different times to members of my family so I skillet cooked it. I heated a large cast iron skillet on medium high heat and melted the butter in it. I rubbed the seasoning into the fish cooked it covered about 5 minutes per side. We skipped the breadcrumbs, but you could have browned them up quickly in the skillet and topped the


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