Recipe blogging
By Thoreau
Last night’s dinner got my wife’s enthusiastic endorsement, so I present the recipes here for you, dear readers.
Salmon with pistachio crust:
Take a large skinless salmon fillet and rub it with lemon juice on both sides. Then brush with olive oil. In a food processor, grind up 1/2 cup pistachios (roasted, lightly salted if desired). Mix in 1/2 tsp dried marjoram, 1/2 tsp dried bay leaves, and 1/2 tsp black pepper. Spread crust over salmon fillets. Bake 10-15 minutes at 375 deg F.
Vegetables:
Wash and peel 4 large carrots and 2 medium Italian squashes. Cut into small strips (or julienne, if you like that sort of terminology). Place in skillet with olive oil and 2 sprigs of tarragon. Cover and cook over low heat for 15 minutes or until carrots are tender. Serve with sliced raw tomatos.
I wanted to make saffron rice with it, but the grocery store across the street didn’t have any saffron so I made a mediocre risotto at the last minute.
I should add that this is really healthy stuff. So make it every night!
Comment by fish —
March 31, 2008 @ 12:32 pm
Healthy for you. For the salmon, not so much.
Comment by Diana —
April 1, 2008 @ 7:30 pm
Instead of tomatoes, put ripped-up olives (Kalamata olives are best, but any kind will do)in with the tender carrots. The sourness of the olives offsets the sweetness of the carrots wonderfully.
I often make this dish (it’s a vastly simplified version of a vegetarian Morroccan tagine) because the timing is so flexible in terms of coordinating with other dishes: just put the carrots on low, pay attention to everything else, then when everything else is ready add the olives in with the carrots at the last minute, just long enough to make sure they’re warmed through.