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THE IRISH KITCHEN
Margaret Johnson 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 five Irish
Cookbooks, An Afternoon Tea cookbook titled 'Tea and Crumpets', and has authored more than 200 food and travel articles
in a number of publications, including the "Irish Echo," "Irish
America Magazine," the "Los Angeles Times Syndicate," "Newsday," and Dublin's "Food and Wine" magazine.
To see what else Margaret has to offer, why not visit her website
at www.irishcook.com and www.margaretmjohnson.com.
The noble salmon is a wonderful fish, poached whole and served with sauces it's hard to beat. But salmon steaks and salmon fillets are easier to handle and more adaptable for one or two portions, and with leeks, bacon and cabbage, or in a terrine with spinach, a delicious meal. Back to Part 1