in Nana’s kitchen?

Feed your soul and your belly.

Salmon is so easy to prepare and can be paired with tasty sauces for a perfect combo. These sauce recipes make use of fresh, seasonal herbs. Rather than buying fresh-cut herbs at the store, purchase the plants and put them in your garden.

BAKED SALMONWITH

SEASONAL SAUCES

Baked Salmon: 1 serving

4½ oz. uncooked salmon (will make a 4-oz. serving) Spritz of avocado oil or hint of butter Sprinkle of salt

Spray salmon with avocado oil or top with a hint of butter; sprinkle with salt. Bake at 400 degrees for 12-15 minutes.

Green Goddess Dressing:

Makes about 4 cups

1 bunch each basil, cilantro, dill and parsley

3 T chopped garlic

1 shallot, diced

� c. lemon juice

� c. red vinegar

1 T salt

1½ c. Greek yogurt or mayon- naise

2 c. extra-virgin olive oil

Tear off and discard stems from herbs. Place herbs in food processor or blender and pulse 15 times.

Add garlic and shallot and pulse to blend.

Add lemon juice, vinegar and mayonnaise or yogurt and pulse 15 times.

Add salt and slowly add olive oil while food processor is on. (If olive oil is not added slowly, the dressing will separate.)

Tomato Basil Salsa:

Makes enough for 4 filets

½ c. cherry tomatoes, chopped

1 T chopped basil leaves

½ T fresh minced garlic

2 T extra-virgin olive oil

Combine ingredients. Spread a small amount on each salmon filet after baking.

Cindy Gershen is a culinary teacher and the chef-owner for 40 years of Sunrise Bistro and Catering in Walnut Creek. Send your questions and comments to cindymgershen@gmail.com.

I ran across a cute story about the Omanias, one of the heritage families of Concord. Many of you knew one, two or three of them.

Enar came from the Philippines in 1931, and his wife Paz came from Hawaii. They met in San Luis Obispo, where she worked in a pool hall. He was a farm worker but played music during war time. Paz wanted to be nun until she met Enar. Their oldest daughter was