We made it to Friday everyone! I feel that's worthy of mention, it's been a loooooong week, very much not helped by being flattened by vertigo on Wednesday afternoon (almost literally - my husband caught me when I fell over, awwwww). There has been a lot of sitting in the second half of my week and I've not been doing the cooking. But today I am feeling slightly less like I might fall over and have stopped googling "vertigo coronavirus" in a hypochondriac tizz, so it was time to think about dinner.
Amongst the range of things in our freezer were some salmon fillets, so we decided that those were Friday night's dinner, done to another Sabrina Ghayour recipe. This time it's Citrus Spiced Salmon, from Persiana - a great book, but one where you either need to be well-supplied with spices or have time to stock up. My spice supplies almost rival Melinda's, partially because I've had this book for a while. Look, we admitted early on that this might be Very Middle Class, so having salmon in the freezer is maybe not as bad as it feels (although as the niece of a gamekeeper, salmon and venison were fairly standard at family get-togethers when I was a kid so I didn't realise they weren't for years).
You need: Ground cumin, ground cinnamon, sumac, dried lime powder, zest of 1 orange and 1 lime, salmon fillets (up to 6)
Most of the spices in this recipe can be easily found in the supermarket, except for dried lime powder (you can get it from the magnificent Persepolis in Peckham, but before I made it there I discovered that the recipe does work without it). The original recipe also calls for edible rose petals. One of my local food shops does edible rose-buds, so I have some in the cupboard but I couldn't actually be bothered with grinding them up so skipped them on this occasion.
So, into a dish put 1tsp each cumin and lime powder, 2 tsps sumac and a 1/2 tsp cinnamon, plus the zest. Mix together with a good glug of olive oil to make a wet paste and put your salmon in it, pink side down. You can either cook it almost immediately or leave it to marinate - I left it to marinate as I prepped this in my lunch break, an advantage to working from home.
When you want to eat, turn the oven on to 200C, put the salmon on a tray (spooning over the marinade) and bake it for 12-15 minutes. Serve with whatever you have to hand. We went for couscous with a bit of lemon juice and some ageing coriander stirred through it. It felt vaguely healthy and a bit fancy despite being low effort - ideal for these times! I was a bit concerned about the couscous, as we have an Algerian staying with us at the moment (through this scheme) and it's one of their national dishes, but they were polite enough to assure me it was delicious!
Amongst the range of things in our freezer were some salmon fillets, so we decided that those were Friday night's dinner, done to another Sabrina Ghayour recipe. This time it's Citrus Spiced Salmon, from Persiana - a great book, but one where you either need to be well-supplied with spices or have time to stock up. My spice supplies almost rival Melinda's, partially because I've had this book for a while. Look, we admitted early on that this might be Very Middle Class, so having salmon in the freezer is maybe not as bad as it feels (although as the niece of a gamekeeper, salmon and venison were fairly standard at family get-togethers when I was a kid so I didn't realise they weren't for years).
You need: Ground cumin, ground cinnamon, sumac, dried lime powder, zest of 1 orange and 1 lime, salmon fillets (up to 6)
Most of the spices in this recipe can be easily found in the supermarket, except for dried lime powder (you can get it from the magnificent Persepolis in Peckham, but before I made it there I discovered that the recipe does work without it). The original recipe also calls for edible rose petals. One of my local food shops does edible rose-buds, so I have some in the cupboard but I couldn't actually be bothered with grinding them up so skipped them on this occasion.
So, into a dish put 1tsp each cumin and lime powder, 2 tsps sumac and a 1/2 tsp cinnamon, plus the zest. Mix together with a good glug of olive oil to make a wet paste and put your salmon in it, pink side down. You can either cook it almost immediately or leave it to marinate - I left it to marinate as I prepped this in my lunch break, an advantage to working from home.
When you want to eat, turn the oven on to 200C, put the salmon on a tray (spooning over the marinade) and bake it for 12-15 minutes. Serve with whatever you have to hand. We went for couscous with a bit of lemon juice and some ageing coriander stirred through it. It felt vaguely healthy and a bit fancy despite being low effort - ideal for these times! I was a bit concerned about the couscous, as we have an Algerian staying with us at the moment (through this scheme) and it's one of their national dishes, but they were polite enough to assure me it was delicious!
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Yeesh, much sympathy on the vertigo. I had it badly years back (it came on while I was on holiday, what a waste), and it's a horrible thing. I'm glad it's lessened enough for food to seem like a plan.
ReplyDeleteI also don't own any lime powder, so I think you win this round, ma'am.
This sounds delicious. I think I have everything apart from lime powder, and I also have salmon in the freezer, so I'll have to give this a go.
ReplyDelete