We forgot the lettuce
July 19th 2008 13:13
Today was an even worse day than yesterday. The news we didn't want to hear was delivered to us this afternoon. Time to re-assess the situation and work out where to from here.
Anyway, we decided yesterday that we would also have fish tonight. Some of you will know that I am not a complete vegetarian and I don't claim to be, it's just easier to say that then explain I am a pescavore.
So tonight we decided (well Danielle - my wife - decided) we would have Atlantic Salmon, now generally when I make the Atlantic Salmon my wife also likes me to make a salsa type topping for it, recipe to follow. I also had some instant pasta in the pantry and Danielle said she would make the salad to accompany the fish.
We went to the market today and got the stuff for the salad and the salsa.
When Danielle started to get all things organised for the salad we realised we had no lettuce. At the time we realised the shops were closed.
I put my thinking cap on and thought about what we could have instead of the salad. I checked the fridge and saw we had a big bag of green beans. I decided to make up something to accompany the fish. After eating my new creation I was glad we had no lettuce.
So seeing as I made this up I have named it Adam's Green Beans with Chili & Spanish Onion
what you will need
250gms of green beans (cut into thirds)
1/4 tspn chili powder
1/2 spanish onion
1 tbspn of olive oil
1 tspn of sesame oil
salt & pepper to taste
what you need to do with it
Heat a large frying pan, add the olive oil and let it heat up, add the onion, fry for about 1 to 2 minutes, add the green beans and stir until all beans are covered with oil. Cook for about 10 minutes, remembering to stir every so often, add chili powder and salt and pepper. Cook for another minute, add the sesame oil and stir in. This will serve 4 easily.
It was sensational, I know it all sounds quite simple but it really suited the meal.
Danielle even went for thirds.
Now about this fish, the salmon is a great fish, I love the flavour and texure of it, almost reminds me of a tender steak... So anyway the salsa that Danielle loves is as follows:
what you will need:
1 bunch of continental parsley (what makes it continental?)
1 tbspn of capers
juice of 1/2 a lemon or lime, (Danielle likes lemon, I had half a lime in the fridge, I used that and told her I had used lemon, she couldn't tell)
1 clove garlic
2 tsbpn of olive oil
salt and pepper to taste
what you need to do with it:
Blend it all down in a food processor or something, I use the stick blender, it works a treat, blend it down so it resembles a green paste, it's OK to leave some chunks in it, just not much.
Once Salmon is cooked, top with a dollop of Salsa and serve.
I personally am a little over the Salsa because we have it soo much, Danielle loves it. Don't get me wrong it's really tasty, it's just that we have it all the time.
So tonight I thought of something else to do and I am really glad I did.
I cut some slits into the salmon fillet, then I cut up a clove of garlic into this slices and inserted a piece into each slit.
Once cooked, the garlic flavour had infused into the salmon. It was sensational! I admit it was something that I was able to do very quickly and simply but it had a huge impact on the meal, even Danielle liked it.
So please if you are stuck for something to cook, then by all means try one of the above and let me know what you think.
Happy Cooking!
Anyway, we decided yesterday that we would also have fish tonight. Some of you will know that I am not a complete vegetarian and I don't claim to be, it's just easier to say that then explain I am a pescavore.
So tonight we decided (well Danielle - my wife - decided) we would have Atlantic Salmon, now generally when I make the Atlantic Salmon my wife also likes me to make a salsa type topping for it, recipe to follow. I also had some instant pasta in the pantry and Danielle said she would make the salad to accompany the fish.
We went to the market today and got the stuff for the salad and the salsa.
When Danielle started to get all things organised for the salad we realised we had no lettuce. At the time we realised the shops were closed.
I put my thinking cap on and thought about what we could have instead of the salad. I checked the fridge and saw we had a big bag of green beans. I decided to make up something to accompany the fish. After eating my new creation I was glad we had no lettuce.
So seeing as I made this up I have named it Adam's Green Beans with Chili & Spanish Onion
what you will need
250gms of green beans (cut into thirds)
1/4 tspn chili powder
1/2 spanish onion
1 tbspn of olive oil
1 tspn of sesame oil
salt & pepper to taste
what you need to do with it
Heat a large frying pan, add the olive oil and let it heat up, add the onion, fry for about 1 to 2 minutes, add the green beans and stir until all beans are covered with oil. Cook for about 10 minutes, remembering to stir every so often, add chili powder and salt and pepper. Cook for another minute, add the sesame oil and stir in. This will serve 4 easily.
It was sensational, I know it all sounds quite simple but it really suited the meal.
Danielle even went for thirds.
Now about this fish, the salmon is a great fish, I love the flavour and texure of it, almost reminds me of a tender steak... So anyway the salsa that Danielle loves is as follows:
what you will need:
1 bunch of continental parsley (what makes it continental?)
1 tbspn of capers
juice of 1/2 a lemon or lime, (Danielle likes lemon, I had half a lime in the fridge, I used that and told her I had used lemon, she couldn't tell)
1 clove garlic
2 tsbpn of olive oil
salt and pepper to taste
what you need to do with it:
Blend it all down in a food processor or something, I use the stick blender, it works a treat, blend it down so it resembles a green paste, it's OK to leave some chunks in it, just not much.
Once Salmon is cooked, top with a dollop of Salsa and serve.
I personally am a little over the Salsa because we have it soo much, Danielle loves it. Don't get me wrong it's really tasty, it's just that we have it all the time.
So tonight I thought of something else to do and I am really glad I did.
I cut some slits into the salmon fillet, then I cut up a clove of garlic into this slices and inserted a piece into each slit.
Once cooked, the garlic flavour had infused into the salmon. It was sensational! I admit it was something that I was able to do very quickly and simply but it had a huge impact on the meal, even Danielle liked it.
So please if you are stuck for something to cook, then by all means try one of the above and let me know what you think.
Happy Cooking!
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