I am ashamed, ashamed I tell you that it’s been SO long since I posted a recipe. It’s OK. I know. My focus has been elsewhere. But I’m back. OH BOY AM I BACK. I hope you’ll have me. Last week at Friday drinks at the pub post School pick up I was chatting with one of the Mum’s about dinner. I am quite obsessed with learning what people cook each night, who does the cooking etc, and will question with open curiosity. Nay, gay abandon! So I was sitting there with one of the Mum’s who told me that she was having salmon for dinner. And on a Friday nonetheless! Fancy. Then she proceeded to tell me that she was having ALDI salmon for dinner. I have spied that salmon in Aldi and wondered and pondered about it. It was just the encouragement I needed to pick up a pack of Tasmanian Salmon on the weekly shop. Note: we have NO seafood shops around here. None. The closest fish market is a good 40 min drive down to the coast. And extra note: you can now purchase Moet in Aldi. For $49 a pop. Enough said. I got that salmon, had a chat to Mum on the blower and got a fav recipe of hers that I just knew would work, and I cooked it. I cooked it good.
Recipe is originally taken/adapted from my Mum’s cookbook “More Please” a delicious series by Valli Little
Moroccan Spiced Salmon
: 2 smallish pieces of salmon
Marinade/rub for the fish
: 1 teaspoon paprika
: 1/2 teaspoon ground tumeric
: 2 teaspoons ground coriander
: 2 teaspoons ground cumin
: 2 garlic cloves
: 1 tablespoon lemon juice
: 1/4 cup fresh coriander
: 1/4 olive oil
: 1/2 cup whole egg mayo
: 2 tablespoons sour cream
: chopped coriander
: Juice of lemon & zest
: Chuck everything mentioned above for the rub into a food processor and blitz until finely chopped
: Rub onto the salmon and set aside covered in the fridge for 30 mins
: In a separate bowl whack in all the stuff you need from the dressing. The original recipe calls for preserved lemon but I didn’t have any so used lemon juice & zest instead. Mix and set aside
: After 30 mins chuck that salmon into a hot pan with a wee bit of oil. Remember that the marinade has oil in it so you don’t need much. Cook for 4 mins each side. You want it to be pink in the middle. Do not, I repeat, DO NOT be afraid of cooking fish. You can and will do this.
: Serve with lemon wedges and potatoes if you are greedy like me. I also made a simple “drunken salad” which is just shredded iceberg drowned in a WHOLE lot of lemon juice, oil and salt. LOTS of salt.
This was delicious. Rob was amazed that I trotted out some fish for a change. The girls had cutlets instead because I knew they wouldn’t eat it but next time I will force them to have and I know they will love it. Oh yes they will.