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THE IRISH KITCHEN
is perhaps the most prolific Irish-American writer of topics
dealing with Irish food and drink.
Holding dual citizenship in
the US and Ireland, Margaret is the author of ten Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets'.
Her most recent Irish books are 'Flavors of Ireland' (2012), 'Christmas Flavors of Ireland' (2013) and Favorite Flavors of Ireland (2015). She
has authored more than 200 food and travel articles in a number
of publications, including the "Irish Echo," "Irish America
Magazine," "CARA," "Intermezzo, " and Dublin's "Food and Wine"
To see what else Margaret has to offer or to order signed copies of her cookbooks, why not visit her website
My knowledge of Irish is very poor, so when a Dublin friend toasted me with "Sláinte an bradáin chugat". I learned that it was a wish for me to enjoy strength, agility and a long life, qualities embodied by the salmon, the noblest of Irish fish. Folklorists have absolutely no doubt of the salmon's nobility and tell the tale of the ancient Irish hero Finn MacCool who reportedly gained the gift of knowledge simply from cooking and tasting a salmon!
The association of salmon with Irish heroes is not, however, confined to legend alone, and at feasts of Gaelic chieftains, salmon, roasted on a spit over an open fire and basted with wine, honey, and herbs, was often the centerpiece of the meal. Served with a glass of mead, it was truly a meal fit for a king.
For those who live away from Ireland yet yearn for a taste of home, we need only to fine the closest catch to turn any salmon meal into an Irish meal. Try one of these recipes, bake up a loaf of brown soda bread, and enjoy a glass of mead or a pint of Guinness. You're already "home."