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 appétit!
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.