20 May 2011

wild salmon with spicy avocado dip & flat breads. plus a bitter-sweet surprise.





20 May 2011

This was inspired by a recipe in Jamie Oliver's book, Jamie Does... His version is Moroccan inspired chicken kabobs. There is nothing that man can't cook. He's brilliant! I made our dinner with wild salmon; it was simple & scrumptious.

Salmon with Spicy Avocado Dip & Flat-Breads
serves 4



1 lb wild salmon fillet, bones & skin removed
4 Flat breads
Lemon wedges for serving

For the marinade:
A thumb-sized piece of fresh ginger, peeled and finely grated
1 tbsp hot paprika
1 tsp turmeric
1 tsp ground coriander
3 tbsps olive oil
Sea salt and freshly ground black pepper


For the avocado dip:
2 ripe avocados
1 tsp ground cumin
2 cloves of garlic, peeled and very finely chopped
1 fresh green or red chilli, deseeded and finely chopped
A small bunch of fresh coriander, finely chopped
2 tbsps extra virgin olive oil
Juice of 1 lemon

1. Mix all the marinade ingredients in a bowl with a good pinch of salt and pepper.

2. Add the salmon fillet until evenly coated, then cover the bowl & refrigerate for around 30 minutes .

3. Meanwhile, make your avocado dip. Halve your avocados, get rid of the stones & spoon the flesh into a bowl. Add all the other dip ingredients and a pinch of salt & pepper, & mash well with a masher; making it as smooth or rustic as you like. Set aside.

4. When you're ready to cook, get a griddle pan or frying pan on a medium heat. Once it's really hot, add your marinated salmon fillet & cook for five to seven minutes, turning occasionally, until cooked through.

5. While that's happening, warm your breads through in another hot dry pan for about 30 seconds per side.

6. Tear your breads in half &/or split them with a knife. Smear the avocado dip into the pockets and top with slices of salmon.

*Serve with lemon wedges on the side.



I also made more cookies. I know I am sick, but really they were for Jediah & the gang as they are road trippin' it out to Denver this week (unfair!).


Simple, Yet Classic Chocolate Chunk Cookies
makes 2 dozen

1 stick butter, softened
1/2c sugar
1/2c brown sugar
1 large organic free range egg, room temperature
2 tsp vanilla extract
1 1/2 cup light spelt flour
1/2 tsp baking soda
1/2 tsp coarse sea salt
2/3c walnuts, roughly chopped
1/2 bar of dark chocolate, roughly chopped

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

2. Combine dry ingredients in a bowl & set aside.

3. Beat the butter & sugars until pale & fluffy. Slowly add egg & vanilla. Mix in the rest of the ingredients (but do not over mix).

4. With an ice cream scoop drop dough 2" apart & bake for 14 minutes or until the edges are golden. Let cool on a wire rack.

happy eatings & cheers!
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