IN THE KITCHEN WITH: Mary Elizabeth Carey

Mary Elizabeth Carey retired as a Manager of International Ex-Patriot Center for the Exxon Corporation, a job that kept her very busy. She needed quick and easy recipes because she does not live to cook, but loves to entertain. “I like things that look elegant, taste delicious but are bloody easy!” she says.

This recipe was given to her on a business trip to San Fransisco by a chef at the hotel she was staying in. It’s one that she thinks people on the key will love. Carey typically serves it with potatoes or Near East brown rice pilaf and cooked spinach as a vegetable.

Salmon poached in champagne

Ingredients:
3 skinless salmon filets
2 whole lemons sliced
Center-cut bacon
One small container of white mushrooms
Champagne (can substitute with a mild chardonnay)

Method:
1) Preheat oven to 400 degrees
2) Line baking dish with layer of aluminum foil
3) Place filets in the dish and cover with a layer of sliced lemons
4) Put a layer of bacon over the lemons to hold the moisture in while it bakes
5) Place mushrooms around perimeter of the dish
6) Pour a split of champagne over the top
7) Cover with another sheet of aluminum foil and seal
8) Bake for 26 minutes
Sour cream dill sauce to accompany salmon

Ingredients:
¾ cup sour cream
¼ cup mayonnaise
1.5 tablespoons chopped dill
1 whole hard boiled egg, grated
sea salt
white pepper
Method:
Mix ingredients together. This sauce stays for 24 hours.