SALMON WITH GARLIC AND PARSLEY
This topping I found
while looking for lamb
recipes with one of my
friends at the Brooklyn
public library. I first used
the topping on lamb –
and it was incredible.
On returning home, I
tried it on salmon as
something different and
was amazed at the taste!
So give the topping a try,
and the best bit is that it
makes a lot and you can
keep it in the fridge for a
week (covered) and use
it on meat or chicken to
have a different supper.
INGREDIENTS
1 head of garlic
Extra-virgin olive oil
Zest and juice from 1 lemon
¼ cup chopped fresh parsley
1 Tablespoon chopped fresh oregano
A pinch of salt
METHOD
SALMON
Preheat your oven to 180°C. Cut the garlic in
half crosswise and drizzle with the oil. Wrap
in tinfoil and bake in the oven until it starts
to caramelise – about 40 minutes. Remove
from the oven and allow to cool slightly.
Squeeze the cloves from the shells and mash
with a fork until it becomes a paste – this is
easy to do when still warm. Add the rest of
the ingredients and mix well.
Lightly cover the salmon with the topping and cook at 180°C for 12-15 minutes. You can use it on fillets or whole
fish, but use just enough of the topping
to cover the top of the salmon; don’t put
too much topping on or it will ruin the
flavour of the fish.
DHAL
This is a very easy dish to make and is really good. It can be frozen
and reheated when needed. It can be served with rice or pasta.
INGREDIENTS
1 cup red lentils
2 Tablespoons canola oil
1 large onion sliced finely
2 cloves garlic finely chopped
1 teaspoon fresh ginger – finely grated
1 teaspoon ground turmeric
3-4 cups hot water
A pinch of salt
1 teaspoon Garam Masala
METHOD
Rinse the lentils and let them drain in a strainer
while you prepare the rest of the dish. Heat the oil in
a pot and fry the onions, garlic and ginger until the
onions are golden. Add the turmeric and stir well.
Next, add the lentils and fry for about two minutes,
stirring continuously. Add the water – enough water
to cover the lentils – and bring to a boil, then reduce
and simmer for 20-30 minutes. Add the Garam Masala and season to taste. The consistency should be
like porridge, and if you prefer a smooth texture you
can purée it. JL
JEWISH LIFE
ISSUE 86 55