Salmon Palestinian style

A lovely fish recipe inspired by a Palestinian recipe from this marvellous book “The Palestinian Table” a gift I received for Christmas. There are no salmon in the Mediterranean and the recipe is usually made with white fish, but I found it worked perfectly with fresh salmon. I served it with plain pasta (farfalle) and a side of sliced avocado. You can also serve it with white rice and a salad of choice.

For two filets of fresh salmon:
1- In a baking dish place the dry spices: one teaspoon each of black paper crushed, cumin and cilantro seeds crushed; the seeds of seven cardamon pods and half a stick of cinnamon.

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2- Add some fresh ginger root crushed and garlic.
3- Add two tomatoes cut in cubes and one lime sliced with each slice cut in half. Remember to take away the seeds.
4- Add just a bit of olive oil and mix.

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5- Place the salmon filets in the dish and cover with the mixture.
6- Cover with aluminium foil (make a few holes to allow the steam to escape) and bake gently for 15 to 20 minutes in a 200º c. oven.



Book: “The goodness of olive oil”

Whenever there is book fair, I irremediably go to the art, poetry and cooking sections. I like cooking books that are beautiful and simple, and where I may learn a thing or two. And if a book can bring together cooking, poetry and art, well all the better!


Today, I found this little gem of a book at a secondhand bookstore. I am delighted. The text is an enchantment to read and the watercolour illustrations a delight. Some nice recipes are included as well.


ref: “The Goodness of Olive Oil,” by John Midgley, illustrated by Ian Sidaway (Random House, 1992) [link to Amazon – here]