I am always on the lookout for interesting fish recipes as seafood lends itself very well to unique flavour combinations. The same piece of salmon can be used to create a French bistro style dish, a spicy Indian curry or as in this case, a dish with Middle Eastern flavours. I got the ‘Jerusalem’ cookbook by Yotam Ottolenghi and Sami Tamimi as a gift more than a year ago. Ever since, I have tried numerous recipes from it, a few of which have already become firm favourites. The ‘salmon steaks in chraimeh sauce’ recipe was one on my must-try list. The other day, when I found some decent salmon fillets in the supermarket, it was time to dig out the book and try out this dish.
I noticed only recently that there was no ‘seafood’ category here which was quite strange as we do eat fish and other seafood once in a while. Maybe it was down to the fact that I never really created anything worth sharing here.
Having said that, my first seafood related post is nothing above the ordinary but I thought it was a great idea for a quick mid week supper. Not to mention the fact that I wanted to share my very first attempt at cooking fresh white asparagus.