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Posts Tagged ‘orange yogurt sauce’

We are having this tonight with our friends Andrew and Peggotty who are here for a few days rest and recuperation!

Meredith says it’s not really from the Mediterranean region so what’s it doing in the cookbook?!

She’s right–it’s more Cajun than Med. I think–but it’s healthy and tastes good, so…!

It’s also a good dish for company–easily adapted to feed more than four.

Allow 200 g/7 oz of salmon fillet per person.

Serves 4

800 g/28 oz salmon fillet–skin and small bones removed

2 tablespoons olive oil

more olive oil for sautéing

For the Orange Yogurt Sauce 

4 tbsp/80 ml/3 fl oz olive oil

400 ml/14 fl oz/1½ cups yogurt of choice – whisked smooth (I use no-fat)

zest and juice of 1 large juicy orange 

For the Herb and Spice Mix 

3 teaspoons each–dried thyme, dried rosemary, dried oregano 

3 teaspoons dry roasted cumin seeds – roughly ground

1½ teaspoons each Spanish sweet smoked paprika, cayenne pepper 

3 cloves of garlic–pulped in a mortar with a pinch of salt

3 teaspoon salt

  • Make the sauce by whisking the olive oil into the yogurt, followed by the zest and juice of the orange. Set it aside.
  • Put all the herbs and spices in a bowl and mix them
  • thoroughly.
  •  Run your fingers over the top of the fillets to check that all
  • the small bones have been removed.
  • Cut up the salmon into squares roughly 3 cm/11/2 inch in size – they need to be cooked quite quickly so mustn’t be too large.
  • Put them in a bowl and add the olive oil. Turn the salmon carefully until it is well covered.
  • Tip the salmon into the bowl with the herb and spice mix.
  • Again turn the salmon carefully until all the pieces are well covered in the mix.
  • Pour a couple of tablespoons of oil into a large frying pan.
  • When hot transfer the “blackened” salmon to the pan and fry for 4–5 minutes.
  • Check for doneness, try not to overcook; it’s better that some pieces are slightly underdone – they
  • continue to cook a bit off the heat.
  • Serve over a steaming dish of brown basmati rice.
  • Don’t forget the sauce!
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