Thursday: Fish; We often have a salad night. We like to make them a bit more substantial if that is all we are having; after hearing Gale Gand, we of course had to try another recipe from her new book "Lunch", so we went for our desire "salad". Recipe #2 page 160; Slow-Roasted Salmon Nicoise Salad. The idea is you roast the salmon in the oven, slowly, well not that slowly, you bake it for 15 to 20 minutes. It does produce a melt-in-your-mouth texture. The recipe calls for a 1-pound fillet of salmon. The recipe calls for Icelandic or other salmon. Generally we use wild King or Coho or whatever wild salmon we can get our hands on that's not too over priced. The salad was amazing, we did use the ingredients stated in the recipe, but then we added other elements that were in our re-fridge. We will do this recipe again, it was very tasty. (Keeper, as I say, to make sure we have it again.)
No comments:
Post a Comment