Entradas populares

Monday, April 15, 2013

COCLEARE WITH 15th SALMON CASSEROLE RECIPE




Spoons
(handcarved boxwood)
Photo by longword
culiares (OCast), Cast cuchara, L cochler, Eng teaspoon. 1. Originally this was a Roman spoon with a needle tight grip used to remove snails and mollusks from their shells, which was later substituted with a fork. See cuchara and trulione. [Sánchez-Albornoz. 2000:154:190:191]

SALMON CASSEROLE ADAPTED FROM NOLA lvii-3 CAZUELA DE SALMON BY LADY BRIGHID NI CHIARAIN


Salmon with Teaspoons of Flavors
Photo by: Lord-Williams


Ingredients

1 lb salmon fillet
1/4 tsp ground galingale[1]
1/8 tsp ground ginger
1/8 tsp peppercorns and a pinch of saffron, ground together
salt to taste
juice from 1 orange (approx. 1/2 cup)
1 tbsp pine nuts
1 tbsp blanched slivered almonds
2 tbsp raisins
1/2 tsp dried marjoram
2 tbsp fresh parsley, chopped
1 tbsp fresh mint, chopped

Preparation

PREHEAT THE OVEN TO 350º F/170º C

Place the salmon in a deep casserole dish. Sprinkle with the ground spices and the salt. Add orange juice to the casserole. Bake, uncovered, for 10 minutes. Add the chopped herbs, nuts and raisins, and baste with the orange juice. Bake 10 more minutes, or until the salmon flakes easily at its thickest part. 


[1] If galingale cannot be found, increase the amount of ginger.

No comments:

Post a Comment