Tidbits

Fresh fish

Fish on Friday is a Lenten tradition, but if you’re tired of the same old haddock or cod, McCormick has a way to spice up your menu. Caraway is a little seed with big flavor that will punch up any dish, and it shines in Caraway-Dill Salmon. To prepare, grind 1 1/2 teaspoons caraway seed, 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon dill seed in a clean coffee grinder or food processor. Preheat oven to 450 degrees F. Line two large, shallow baking pans with foil. Spray with nonstick cooking spray. Place 1 1/2 pounds small, white, quartered potatoes in one pan. Drizzle with 1 tablespoon olive oil. Sprinkle with 1 heaping teaspoon of spice mixture; toss to coat well. Roast on lower rack of oven 20 minutes. Meanwhile, place 6 small salmon fillets (1 1/2 pounds total) on remaining pan. Rub with remaining spice mixture. Drizzle with 1 tablespoon olive oil. After potatoes have cooked 20 minutes, place salmon in oven and roast both for 10 minutes, or until salmon has reached desired doneness and potatoes are tender. While salmon roasts, cook 2 slices bacon in a skillet until crisp. Remove and drain. Add 3 coarsely chopped plum tomatoes and 1 coarsely chopped red bell pepper to skillet drippings and cook 4 minutes. Coarsely crumble bacon; add 3 green onions, thinly sliced, to skillet. Cook and stir 2 minutes. Serve over salmon and potatoes. Makes 6 servings.

Garden variety

How does your garden grow? As you finish your seed orders and begin dreaming of digging your hands into the dirt, “Food Plants of the World: An Illustrated Guide,” could provide planting inspiration. Ben-Erik van Wyk’s book is a comprehensive survey of the plants that provide us with food, beverages, spices and flavorings. It costs $39.95 and is available at www.timberpress.com.

Sweet relief

Rockland will kick off National Chocolate Week with demonstrations, samplings, a chocolate fountain, a breakfast featuring chocolate – even a hot chocolate massage. The Chocolate March will take place March 11-12 at the city’s historic inns, downtown businesses (Strand Theater will screen “Chocolat”) and restaurants. Tickets for the Inn to Inn Chocolate March cost $15 in advance, $5 of which will benefit United Midcoast Charities of Maine, and are available at Berry Manor Inn, LimeRock Inn or Captain Lindsey House or by calling (877) ROC-INNS. The inns also will offer weekend packages – talk about a sweet suite! For information, visit www.HistoricInnsofRockland.com.

Tidbits is hungry for news about local food products and events. Send your Tidbits by mail to: Bangor Daily News, attn: Kristen Andresen, P.O. Box 1329, Bangor ME 04402-1329; by fax to 941-9476; or by e-mail to kandresen@bangordailynews.net.