June 25th, 2011

Salmon steaks, fennel and basil salad, garlic and ajvar

This is what we had for dinner while the casserole is “flavourfying” in the fridge. Plus it’s Market Day today (which makes it both a Cooking Day and a Fish Day).

I fried the seasoned salmon steaks in a hot pan with some enormous organic “elephant garlic” cloves. The salad was also simple – finely sliced fennel, basil leaves, parsley, olive oil and lemon juice.

Ajvar is a Serbian/Yugoslavian/Croatian (depending on who you ask) roasted red pepper and eggplant relish. I’d never heard of it until recently, and today I was buying some pickles from the strange “nuts, chocolates, and random imported things in jars” store near the supermarket and there it was, right on the shelf in front of me. It was excellent with the salmon and garlic – spicy, oily and smoky, and a nice foil to the clear fresh taste of the fennel and basil.


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