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Sunday, March 26, 2006

Dish of Today - Yrsalitas Salmon, Lentils & Rocket Salad

Simple, Colourful and Tasteful meal.

One salmon fillet per person
Capers (preferably in salt), quarter of a handful
Black good quality olives - half a handful
Garlic - 1 clove per person
Lemon - 1/3 per person
Freshly ground black pepper

1. Heat the oven, 200 C.
2. Cut garlic and black olives in very finely.
3. Rinse the capers under cold water.
4. Squeeze the lemon.
5. Put each salmon fillet on an aluminium wrap, put the garlic, capers, black olives, lemon, black pepper on each fillet. Wrap the aluminium folder around it. Loose but neatly.
6. Put in the oven for about 10 minutes.

Rocket Salad
Serves 4

3 bunches rocket (about 600 g)
2 firm plum tomatoes (200 g) chopped into bit-sized pieces
juice of 1/2 lemon
6 tblsp oil
salt to taste

Cut off and discard the thick bottom stalks of the rocket, then plunge the leaves in cold water and dunk a few times to loosen the grit. Lifte out of the water and dry in a salad dryer. Chop the rocket into strips, about 1 cm wide and put in a salad bowl. Add the chopped tomatoes, pour iin the lemon juice and olive oil and season with salt to taste. Toss lightly, taste, adjust seasoning if necessary and serve immediately.

Lebanese Lentil Salad

200 g brown lentils, picked over and rinsed
650 – 700 ml water
1 tsp salt or to taste
1 clove garlic, peeled
2 – 3 tbs lemon juice
3 – 4 olive oil
1/2 cumin

Combine lentils and water in a saucepan, add 1/2 tsp salt and bring to the boil over high heat. Reduce to moderate heat, cover and simmer lentils for about 35 – 45 minutes. Check the water level at intervals and if necessary add a little boiling water.
Meanwhile in a salad bowl crush the garlic with the remaining salt. Add the lentils with their reduced liquid to the garlic in the salad bowl and stir well, mashing lightly. Add the lemon juice and olive oil and stir again. Sprinkle with the cumin. Serve hot or warm or cold.


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