Dear Readers it is with sadness and happiness that I write this post.
Tonight I was to make Osso Bucco and Torta Caprese!!! Have planned this meal - salivated over this meal - and then at the last minute the carpet was swept from under my feet. I feel like a game show contestant that has been voted off the island!!!
The "family" decided to go out tonight - but one was unwell so I was left at home with a sick child! You know how that is - they do not want to eat!!! No fun there.
I had to console myself with trawling food websites and watching Nigella - her show tonight - eating for one!!! How appropriate! So now I am making myself a laksa for 2 - but more than likely really only for one! One can never get enough!! Red Curry paste, broccolini, carrots, zucchini, egg noodles, coconut milk, some frozen green prawns (and a few secret ingredients)- a meal fit for a "foodie queen"!!!! When you have a "foodie" in the house you can always count on a meal in times of adversity!!!
....On the happiness side I have just had a "dear reader" contact me to tell me of her joy and happiness with the success of her Pulled Pork Burritos. I do so love to hear of your successes with my recipes.
Please do tell me how you go when you try something........ even if it "wasn't to your liking".
I sometimes ask myself is there anyone out there reading what I write?
So until tomorrow..... Pizza Night!
Saturday, May 1, 2010
Salmon With Warm Vegetable Salad
Food with memories!
Often times when we prepare, or eat a meal, we are reminded of events that have happened in our lives.
Last night was no exception. The first time that I made this dish was after a particularly tragic event that had touched the lives of a family that lives in our sleepy little hollow. As I sat down to eat last night I realised unwittingly that I had prepared this meal on the anniversary of this event. Funny how things happen.
The upside to this story is that many years later, I believe I have now perfected this recipe. So I now hand down my perfected version of a recipe that goes back many years.
Salmon with Warm Vegetable Salad
Serves 4
4 x Salmon Fillets (tail pieces are preferable as they have no bones)
4 x new potatoes (skin on)
2 x carrots
2 x zucchini
1 x red onion, chopped.
1 cup peas (lightly steamed)
The zest of 1 lemon
Basil Pesto
Preheat oven to 220 degrees Celcius
Cut the potatoes into small cubes, approximately 2 cm in size. Put into a bowl and mix with a generous amount of olive oil and garlic. Spread the coated potatoes on a baking dish lined with baking paper and bake for approximately 20-25 minutes (or until golden and crispy). Halfway through the cooking time turn the potatoes and give them a generous spray with garlic cooking spray.
Dice the carrots and zucchini into similar sized cubes.
When the potatoes are nearing perfection, heat some olive oil in a frypan and toss the carrots, zucchini and onion (and a crushed clove or two of garlic) until they are crispy and cooked through. At this point add the peas.
In a second frypan heat a small amount of olive oil. Once the pan is hot add the salmon, skin side down, and cook until the skin is crispy. This should take approximately 2-3 minutes. Turn the salmon over.
Now back to the veggies it is time to add in those perfectly crisped pieces of potato, and the zest of a lemon. Season to taste with freshly ground black pepper and sea salt.
At this point the salmon should be cooked. The secret to perfectly cooked salmon is to not to cook it too long - like a good steak salmon should be slightly "rare" in the middle.
To plate up, place your beautifully cooked vegetable salad in the middle of the plate - place the salmon on top of the vegetables. Garnish the salmon with a teaspoon of basil pesto and voila! You have a beautiful meal!
Time to create your own memories with this dish.
Often times when we prepare, or eat a meal, we are reminded of events that have happened in our lives.
Last night was no exception. The first time that I made this dish was after a particularly tragic event that had touched the lives of a family that lives in our sleepy little hollow. As I sat down to eat last night I realised unwittingly that I had prepared this meal on the anniversary of this event. Funny how things happen.
The upside to this story is that many years later, I believe I have now perfected this recipe. So I now hand down my perfected version of a recipe that goes back many years.
Salmon with Warm Vegetable Salad
Serves 4
4 x Salmon Fillets (tail pieces are preferable as they have no bones)
4 x new potatoes (skin on)
2 x carrots
2 x zucchini
1 x red onion, chopped.
1 cup peas (lightly steamed)
The zest of 1 lemon
Basil Pesto
Preheat oven to 220 degrees Celcius
Cut the potatoes into small cubes, approximately 2 cm in size. Put into a bowl and mix with a generous amount of olive oil and garlic. Spread the coated potatoes on a baking dish lined with baking paper and bake for approximately 20-25 minutes (or until golden and crispy). Halfway through the cooking time turn the potatoes and give them a generous spray with garlic cooking spray.
Dice the carrots and zucchini into similar sized cubes.
When the potatoes are nearing perfection, heat some olive oil in a frypan and toss the carrots, zucchini and onion (and a crushed clove or two of garlic) until they are crispy and cooked through. At this point add the peas.
In a second frypan heat a small amount of olive oil. Once the pan is hot add the salmon, skin side down, and cook until the skin is crispy. This should take approximately 2-3 minutes. Turn the salmon over.
Now back to the veggies it is time to add in those perfectly crisped pieces of potato, and the zest of a lemon. Season to taste with freshly ground black pepper and sea salt.
At this point the salmon should be cooked. The secret to perfectly cooked salmon is to not to cook it too long - like a good steak salmon should be slightly "rare" in the middle.
To plate up, place your beautifully cooked vegetable salad in the middle of the plate - place the salmon on top of the vegetables. Garnish the salmon with a teaspoon of basil pesto and voila! You have a beautiful meal!
Time to create your own memories with this dish.
Subscribe to:
Posts (Atom)