I’m back home and I’ve detoxicated and rested from the internet and the computer for a few days. The trip was great and got a chance to see all my relatives. I did not take many pictures during this trip as for some unexplained reason I was not in the mood of taking any.
The weather was great, the first two days and lots of people were swimming in the sea. The rest of the days were cloudy but not cold. We went out a lot but I must say that this time I was disappointed by the quality (and the prices) of the food we ate in restaurants as well as of the service. Everywhere and I mean EVERYWHERE you cannot find a Cypriot waiter or a Cypriot salesman or a Cypriot to ask instructions is you are lost. Cyprus is packed with foreigners and if you don’t speak English you’re a stranger in your own country.
That’s enough for complaining. Since my last post was about salmon, I had some more salmon recipes I wanted to share with you, which I had prepared before I left. My google reader has more than 200 posts and I have lots of e-mails to read, so I will do my best to visit you all in the next couple of days.
Both recipes come from Equal Opportunity Kitchen, where mother and daughter share the blog. Psychgrad is Giz’s daughter, who is getting married soon, so check out her Tried Tested and True, Wedding Edition Event and send her your best recipes. A Greek proverb says “The apple will fall under the apple-tree” and what I mean with the proverb is that Psychgrad has surpassed her mother and is a great cook. You will not know which of these two recipes you will want to try first. “R” you are a very lucky man!!
When I read her first recipe I knew immediately that we would love it. However when I made the recipe I did not have any Dijon Mustard, so I made a twist of her recipe and I added grated ginger. I suppose it must be a totally different taste but the end result was delicious. Trying to eat healthier, I served it with a very simple but so delicious Greek salad called Lahanosalata.
Baked Ginger Salmon
Preparation time: 15 minutes
Baking time: 30 – 40 minutes
- 2 salmon fillets
- 1/4 cup of olive oil, divided
- 2 – 3 cloves of garlic
- 1 tablespoon honey
- 2 teaspoons grated fresh ginger
- 4 teaspoon chopped parsley and dill
- Salt and pepper
- 1/4 cup dry bread crumbs
- 1/4 cup finely chopped pecans
In a food processor blend 3/4 of the olive oil with garlic. Empty in a big bowl and mix with honey, ginger, salt and pepper, parsley and dill.
Marinate salmon fillets with the olive oil mixture for one hour.
Cover with breadcrumbs and place in a baking tin brushed with the remaining olive oil.
Preheat oven at 180C degrees and bake 15 to 20 minutes on each side, until the fish flakes easily with a fork.
We loved the first recipe so much that when Psychgrad posted another Salmon recipe I was sure this one would be a hit for my family as well. The first time I served it with Black eyed peas patties and taco sauce and the second time with Falafel and tyrokafteri.
Spice Rubbed Salmon
Preparation time: 15 minutes
Baking time: 10 – 15 minutes
- 2 tbsp mustard seeds
- 2 tbsp coriander seeds
- 1 tbsp brown sugar
- 2 tsp sea salt (I added less salt)
- 4 salmon fillets
- 2 tbsp olive oil
- 6 – 7 black peppercorns
Preheat the oven to 450°F/220°C
Coarsely grind coriander, mustard seeds, pepper corns, salt and sugar in a coffee grinder or with a mortar and pestle.
In a sauteing pan or an oven-proof skillet (one that can sustain high heat), heat the oil over medium heat on top of the stove. Brown fillets on top and bottom for 1-2 minutes per side. Take care not to burn the spice crust.
Transfer the skillet to the oven and roast for 5-8 minutes or until the fish is cooked.
I still have two more recipes with salmon, which I will post in a couple of days.