Parsnip, salmon, frittata and lime

The forgotten alternative lyrics to Paul Simon’s infamous song Scarborough Fair? Or a fabulous combination for dinner?

You might think “ugh, neither”. But I'm thinking otherwise...

On Tuesday night, I was making a parsnip soup (this recipe, but with skimmed milk) to freeze and eat later, and I smelled the loveliest, sweetest aroma coming from the parsnips as I peeled them. I was also drinking a diet coke, in which there was a sliced lime. The smell of the lime mingling with the parsnip was amazing – and I was really surprised!

How often have you heard of parsnips and limes? Short answer for me: never.
But I imagine that the zing of the lime with the sweetness of the parsnips would pair up quite well…

Anyway, was on the case anyway for a way of using parsnips with salmon in an exciting way. I’ve cooked fish and parsnips together before in a quite straightforward way ). But I wanted something new.

A few Google searches later and I found an idea for a salmon omelette with roasted parsnips. Potentially lovely, right?

But I’m thinking here – why not roast the parsnips with lime juice, and then add them to the diced salmon in a frittata? It’s a bit lighter, a bit easier to cook, and would taste fab with a simple side salad of watercress and a dollop of yogurt.]

Thoughts? No? In any case, I'm cooking it on Friday, and will let you know how it goes.