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Wednesday, November 2, 2011

Before&After: Quickie Salmon Tagine

I've been looking through my photos from the last year - and I've found so many recipes that I simply haven't had time to share. So I'm inaugurating a new kind of post: before&after. We're all so busy; I wanted to share some of the quick transformations - recipes that give you that magazine make-over satisfaction with limited ingredients, cabinet staples, even leftovers.

Here's one a I made with salmon steaks, leftover cubes of roasted butternut squash and some green olives from the cocktail hour at a past weekend's dinner party. A cinammon stick and the brine of the olives gives this the sweet/sour wiff of a North African tagine. By cooking the whole lot en papillote - in tin foil, you save on clean up time, and the ingredients make their own sauce. Bon app├ętit!


Quickie Salmon Tagine

2 salmon steaks
1 tomato, cut into eighths
8 large whole green olives
1 cup of roasted butternut squash cubes, fresh or frozen
1 cinammon stick
Sea salt and mixed peppercorns
Splash of white wine

Preheat the oven to 375F. Place a large piece of aluminium foil (several inches larger than your fish) on a cookie sheet. Place the salmon steaks, scatter with squash, olives, and tomato. Tuck in the cinammon stick (or a small pinch of cinammon if you don't have sticks), sprinkle with sea salt, grind over a bit of mixed peppercorn. Add a bit of white wine. Cover with another piece of aluminium foil and fold to seal the edges into a neat air-tight packet. Cook until the package is puffed and fish is cooked through, between 15-20 minutes.

Serves two. If you want to double the recipe, make two tinfoil packages.

1 comment:

  1. What a great idea!
    Love adding the squash + olives etc.
    Is that quinoa + something or other next to it?
    What marche were you in for yr cute video?
    been gone too long :)
    Carolg

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