Gone Fishing.
As a sort of self-imposed rule, I don’t cook fish. Why? Because fish is tricky. Don’t cook it enough and you get some kind of weird pathogenic bacteria from it (and die); overcook it and you’ll wish you wouldn’t have wasted the money on that pretty fillet in the store. Undercooked fish can be slimy and cold, overcooked fish is tough and dry. Finding the middle ground of perfect doneness on fish is hard - there is little wiggle room like with chicken (which is what I almost always cook). Needless to say, I have been afraid of fish… up until now.
I received a Tapas cookbook for Christmas and was thumbing through it when I came across a recipe for Salmon in Mojo Sauce. I really like salmon (I also knew what it should look like when cooked) and I really like anything containing garlic and olive oil. So I decided to try the recipe. However, the recipe that I have is for the red sauce. In a small sidenote on the sidebar of the page, there was a blurb about the green version of the sauce which contained parsley and cilantro. And thus, with no known measurements or really any idea of ratios, I plunged head first into this salmon sauce making adventure.
It was actually really easy, of which I am glad. The recipe called for the fish to be cooked much longer, but my fillet was done within 5 minutes, if even. I suppose fish tapas probably are meant to be a little stiffer considering you are to pick them up and eat the whole thing in one go. My fish was so flaky and moist that it fell apart in the pan with gentle turning.
Anyway, I suppose if you people feel adventurous like me, here is my recipe for Canary Island Green Sauce with Fresh Salmon. I highly recommend it. Don’t forget to garnish with parsley!
Tomorrow: Sesame Chicken and the Discovery of BCS’ very own asian food market.
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