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Killing it!

 


Tonight I cracked it, I cook things all the time and they often turn out far removed from how I planned it which is irritating and acutely disappointing. Tonight I nailed it, the dinner turned out better that I could ever imagine.  I had done some study last night on a suitable treatment for my salmon and found a recipe in the Spice book which included kawakawa leaves, I have a tree so that was the universe speaking. Today I received a letterbox swap of gin for plum wine and a delivery of fresh vegetables from Goldbush Micro farm check it out here  https://www.goldbushmicrofarm.nz/ I challenge you to find fresher and better presented vegetables, Michelle chief gardener and food enthusiast has been working on her market garden now for several years and we are more than privileged to be able to purchase from her.  So I poured a G&T, splendid earl grey flavour this time and got the books out yet again, the inspiration for the greens came from Flavour, the acidity of the lime perfectly offset the richness of the salmon and I opted for a repeat of last night’s mango salad just because it was so good, it was the sweet balance it needed.

 Three Pepper  Salmon with Greens and Mango

 A piece of salmon

2 t muscavado sugar 

1 t flaky salt

A pinch each of black peppercorns, szechuan peppercorns and fennel seeds

One kawakawa leaf, finely sliced

75ml yoghurt

A few mint leaves

¼ of a mango diced

A teaspoon or two  of last nights sauce

A bunch of yummy greens from Michelle which I reckon is probably Shungiku

A pinch each of dill and cinnamon

¼ of a lime finely sliced flesh and skin

Olive oil

 Mix together the salt and sugar, spread over the flesh side of the salmon and refrigerate for a few hours. Drain the liquid off, dry with paper towel and chill again. Get it out of the fridge and get it to room temperature before you cook it.  Toast the black peppercorns, szechuan peppercorns and fennel seeds and crush gently, spread over the salmon with the kawakawa. Pan fry in hot oil skin side down with a lid on. Meanwhile mix the yoghurt with the mint and season with salt, mix the mango with the sauce. Panfry the greens quickly in oil add the lime, cinnamon and dill, season with salt. Once salmon is cooked to your liking assemble it all and be thrilled with your effort like I was.

 Tip of the day; Ensure you get your guacamole to room temperature before serving, I made some this morning for breakfast, it was OK, tonight I found it on the shelf, I had forgotten to put it in the fridge and it tasted 10 times better.

Comments

  1. MitchAugust 25, 2021 at 12:39 PM

    You're right Celine that was shungiku (an edible chrysanthemum). I'm glad you enjoyed it! A fantastic looking recipe, I adore lime.

    ReplyDelete

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